Dim Sum – Shaomai (Shoe My)

Dim Sum: ShaomaiI miss dim sum. Carts of food being catered to you, with a moving roundtable full of food and sauces. An experience that everyone must enjoy throughout ones life. I encountered dim sum while living in Dallas, Texas. It became a weekly religion and went down on Sunday mornings. A table full of friends and good food. When returning to Milwaukee, it became something I was in search of, but nothing like the dim sum in Texas. Sure there is the Peony restaraunt that is supposed to have a Sunday dim sum, but it is pretty darn weak. For those that are used to dim sum, you know what I am talking about; siao pao, potstickers, chicken feet, meatballs, shrimp rolls, and shaomai. The possibilities are endless. I think about dim sum a lot and got fed up, so I decided to make shaomai this weekend.

Shaomai is basically a steamed dumpling, opened up, and stuffed with pork and shrimp. Once fully steamed, it can be dunked in a delicious sauce made from soy sauce, sesame oil, sriracha, and vinegar.

Keep in mind that this recipe make a lot of meat mixture, which is ok, because you can freeze this, and use for potstickers, or future shumai.


  • 1 pound of cleaned, raw shrimp (devieined, shell off)
  • 1 pound of ground pork
  • pinch of salt
  • pinch of black pepper
  • 2 tbsp fresh cilantro
  • 1/2 small onion
  • 2 egg whites
  • 2 tsp of cornstarch
  • 2 1/2 tbsp minced ginger
  • 1/2 tbsp of rice wine vinegar
  • 1 1/2 tbsp sesame oil
  • Wonton wrappers
  • Leaves of Napa cabbage for steaming

Begin with a food processor and add your pork, shrimp, ginger, salt and pepper, vinegar, sesame oil, cilantro, onion, and egg whites, and pulse to a smooth mixture. Next pulse in the corn starch. When you are ready, bring a pot of water to a boil. To your steamer, add in the cabbage leaves to line the steamer. I have a two tier wooden steamer which worked out really well, of which holds about 10 dumplings when steaming.

Begin by taking a wonton wrapper and holding it in the cup of your hand; make like a c-shape with your hand and lay the wrapper in the c. With a wet spoon, add about 1 tablespoon of the meat mixture and place into the center of the wrapper. Fold around the edges, and flatten the bottom, so it make a little purse. Continue this process until you are done with the purses. Once ready, carefully add the purses into the steamers and cook for roughly 13 minutes.

Once ready, make your favorite asian dipping sauce. You can buy your own, Gyoza style sauce, or simply dip in soy sauce. I make my own by adding to a bowl soy sauce, sesame oil, vinegar, sugar, and sriracha. Dunk the shaomai into the sauce and enjoy. Do it again, because you will enjoy. Do it again, trust me… you will enjoy.

Have you had any great dim sum experiences? I would love to hear to them.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Dim Sum – Shaomai (Shoe My)”

  1. on a recent trip to San Francisco, my boyfriend and I had dim sum at yank sing.. the shaomai was amazing. it had a medium shrimp in the bottom, topped with ground pork. so very yummy 🙂

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