Pork Shu-Mai


  • (1 kilo outcome making 50 pieces of 20 grams per piece)
  • 500 grams ground all lean pork (zero fat-from ham part)
  • 50 grams grated carrots
  • 50 grams grated turnip (“singkamas”)
  • 50 grams grated “sayote”
  • 3 grams fine salt
  • 10 grams cane sugar
  • 2 grams ground black pepper
  • 45 grams Shiitake or button mushroom, soaked in mushroom water for an hour,
  • drained and cut to small pieces
  • 30 grams tapioca starch
  • 15 ml. low-sodium soy sauce
  • 15 ml. oyster sauce
  • 230 ml. water (for soaking mushroom)
  • 50 pieces shu-mai wrapper

Note on wrapper:

  • Major supermarkets sell shu-mai or siomai wrappers
  • which are thinner than those for dumpling.
  • Round ones are better. Squares can be cut on edges to make them circular.

Chili Garlic Dipping Sauce:

  • 100 grams crushed-chopped fresh garlic
  • 100 grams crushed chopped “labuyo” (bird’s eye chili pepper)
  • 20 ml. EVOO (Extra Virgin Olive Oil)
  • low-sodium soy sauce
  • calamansi or lemon
  • black beans – optional

Cooking Media:

  • Steamer
  • Water
  • Brush
  • EVOO
  • Suitable small pan
  • Tongs

Cooking Instructions:

  1. Combine ground pork, carrots, turnip, “sayote”, mushroom and water.
    This is the “meat blend”. Tumble and mix well by hand. Set aside.
  2.  Combine low-sodium soy sauce, oyster sauce, salt, sugar and black pepper in a bowl
    and whisk thoroughly to dissolve solid ingredients until smooth.
  3. Scatter mixture in all parts of “meat blend”
    for uniform flavor dissemination when tumbled and tossed by hands.
  4. Tumble thoroughly.
  5.  Place a wrapper at palm of one hand, scoop 20 or so grams and wrap to your desired form.
  6. When done refrigerate formed shu-mai for an hour to attain firmness.
  7. Heat EVOO, fry garlic until brown, add in “labuyo”
    and continue frying for 3 minutes to attain a “toasted” profile.
  8. Pour in soy sauce. Bring to boil then set aside.
  9. IF STEAMING: Boil enough tap water in a steamer.
    Line refrigerated shu-mai in steamer’s slotted top container.
  10. Steam for 6 minutes. Remove by using rubber spatula.

Note on steaming process:

  1. Should you wish, you may use brush to apply little oil
    unto slotted container for easier removal.
  2.  IF DEEP FRYING: Heat EVOO in pan and deep fry a batch of shu-mai (4-6 pieces)
    for 3-4 minutes depending on desired done-ness.
  3. Use tongs to turn dim sum.
  4.  In a dipping container mix soy sauce with desired amount of fried chili-garlic, squeeze in 1 or 2 pieces calamansi. Mix.
  5. Savour the luxury of home-made shu-mai.

Recipe Submitted by Mr. Jose Dante S. Morados. Visit his blog at This Gramp is a Food Critic

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