Appetizers,  My Kitchen

Shumai 烧卖

Shumai 上海烧卖

Shanghai Shumai contains sticky rice, meat, soy sauce and green scallion. They are bigger than the Cantonese Shumai which contains meat only. These are my kids’ favorite Chinese appetizer.

Soak sticky rice in water for at least 3 hours, then place rice over cheesecloth on a metal strainer and steam for 15 minutes over high heat. Let rice cool down. In the mean time, cut pork or chicken into small pieces and marinate with soy sauce, rice wine and corn starch. I also like to add Salty Pork, dice Salty Pork into small pieces as well. When rice is completely cool, mix rice, meat, salty pork, green scallion, soy sauce, sugar and salt to taste.

I normally use dumpling wrappers Hong Kong style which are round in shape.   Put a heaping spoonful of filling on the wrapper, use fingers to fold up the wrapper and squeeze it 1/3 from the top. Press the Shumai on the tray to flatten out the bottom, so it can stand.

Have a top and side view :)

Steam over high heat for 15 minutes. Serve warm, or freeze them for future consumption.


Shumai, Shanghai style, contains sticky rice, meat, soy sauce and green scallion.

Course Appetizer
Cuisine Chinese
Author Yi Chen


  • 1.5 Cup Sticky Rice
  • 1 Lb Pork (or chicken)
  • 1/2 Lb Salty Pork
  • 4 Scallions chopped
  • 3 tbsp Soy Sauce
  • 1 tbsp Sugar
  • 1 tbsp Rice Wine
  • 1 tbsp Sesame Oil
  • 1 tsp Corn Starch


  1. Soak sticky rice for at least 3 hours. Steam Rice in strainer for 15 minutes. Let cool.

  2. Cut pork into small pieces and marinate with 1 tablespoon of soy sauce, corn starch, and rice wine. Cut salty pork into small pieces.

  3. When rice is completely cool down, mix with meat, green scallion. Add remaining soy sauce, sugar, sesame oil, and salt to taste.

  4. Place 1 heaping tablespoonful of filling on the wrapper, fold the wrapper and squeeze at 1/3 from the top

  5. Steam for 15 minutes

Recipe Notes

Soy sauce, sugar, salt, etc are not exact measurement. They are for reference only, use to personal taste.

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