Shrimp Shau Mai (Dim Sum Dumpling)

Total Time
Prep 30 mins
Cook 8 mins

This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.

Ingredients Nutrition

  • 12 lb shrimp, raw and peeled
  • 12 tablespoon cooking wine
  • 12 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 cup chopped water chestnut
  • 3 tablespoons coriander
  • 2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
  • 24 medium shrimp (raw, peeled,whole with tail)
  • 48 wonton skins


  1. Chop shrimp coarsely.
  2. Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
  3. Chop coriander and combine with chestnuts and lard/pork fat.
  4. Mix all together with the chopped shrimp.
  5. Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
  6. Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
  7. Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.
Most Helpful

This Reipie was grate my whole family loved it. BUT i had a lot of trouble wraping it to look decent so we just ended up making little purses out of them and omiting the tail sticking out lol. also had a bit of trouble with them sticking to my steamer any sugjestions?

minderelly March 04, 2011

Excellent taste. Note to serve them immediately when ready. Served with chili sauce and hot mustard on side. I took the tail shell off the shrimp and chopped the shrimp in halfs or thirds. Easier to make better looking shu mai, more uniform Had fun with this and was delicious

elmill September 07, 2008

This Shrimp/Prawn dumpling's has outstanding flavour. Yes they are a little time consuming to make however they are so yummy and worth every minute. The flavour for this recipe is a five star, however the directions (step 6) needs a touch up, I'm a newbie to making dumplings and I found it difficult to understand. I first couldn't get the wonton skins to stick together so I used water and that worked. I also ran out of the medium prawns/shrimp with tails so I just wrapped them up like Dolmas/Spring rolls. I think the key is to add a little bit of the mixture on wonton. Only substitute I made was I used Solid vegetable oil instead of the pork fat/lard. Thank you MarraMamba for my next experience.

Chef floWer September 07, 2007