The Shumai is classically treated as "Shao Mai," a pork stuffing in the shape of a small sack (also called shumai, shui mai, shu mai, sui mai, shui mei, siu mai, Shaomai, mai siew or siomai) which translated from the original Cantonese means "to cook and sell," simply stating that the filling is mainly prepared in a restaurant near home. It is delicious and very delicate, and the filling is wonderful, a sea and mountain with oriental touch, incredibly good.

The Shao Mai was first documented during the Song Dynasty as a standard dish in Chinese tea houses, which provided shopkeepers with a place to rest during the Silk Road trip, the huge trading network linking Asia, Europe and North Africa, under the reign of Emperor Han Wudi (141-87 BC). Throughout this network of trading posts, a large number of tea houses were established for travelers during the Tang Dynasty (618-906 AD). The tea was first popularized during the Tang dynasty as a restorative substance and aids meditation. It quickly became a staple in Chinese society. The multi-course meal became standard Chinese tea houses become what is now known as the "dim sum", which translated from Mandarin means "touch the heart", or what is the same, that the Food is good for the soul. The plates of dim sum are mainly of Cantonese origin, although many have been taken from different regions of China.

They are always accompanied by a soy sauce to make the mojéis if you fancy. You just have to follow the recipe and you will come out perfect and you can give all your diners with a new and different dish. They are easier than you think and putting them together is simple. From the second you will have it clear and you will leave in series.


for plus or minus 40 dim sum:

  • 250 gr of pork
  • 200 gr of prawns
  • 1 tender spring onion
  • 1/2 sweet onion
  • 1 leek
  • 2 carrots
  • 200 gr. of fresh or dried shiitake mushrooms
  • 6 water chestnuts
  • 1 clove garlic
  • 2 cm ginger
  • 100 cc. (1 glass of shot) of soy sauce
  • 100 cc. (1 glass of shot) of oyster sauce
  • 50 cc. (1/2 cup shot) of sesame oil
  • 50 cc. (1/2 glass shot) of Chinese vinegar
  • 1 glass of rice wine
  • 1 cp rasa brown sugar,
  • 2 cs of cornstarch
  • Freshly ground black pepper
  • Salt to taste
  • Pasta for dumplings (Chinese dumplings).

  • In addition: orange leaf, or kaffir lime, or lemon, or lettuce or vegetable paper.


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  • We chop the meat by hand, we lightly salpiment it and let it rest until the moment of using it. Peel the prawns, remove the intestine and chop them into pieces not too small to be noticed when we eat.

  • We chop the sweet onion, onion and leek separately, all very small, also using the green part. We take water chestnuts out of the boat, wash, drain and dry them. We cut them into small pieces. We chop the shitake mushrooms, only the hat, because the stem is very hard and fibrous. We peel and cut the carrot in brunoise and reserve a little for the final decoration. We chopped the garlic and the ginger very small.

  • Prepare a sofrito with the onion and a little salt, until it begins to be transparent that we will incorporate the chives and the leek. Following the order is important since the leek and the scallion cook very quickly. Add garlic and ginger. When everything begins to change color we add the carrot, five minutes of cooking and we incorporate the mushrooms, we let them brown and we add the wine of rice.

  • We wait until it reduces and evaporates the alcohol. Now we are adding soy sauce, oyster sauce, sesame oil and Chinese vinegar. We let cook for a few minutes and try the point. If it seems bland or loose we add more soy sauce. Let cool.

  • Add the meat, prawns and water chestnuts, and mix with the rest of the ingredients. The base of the meat is ready. Let cool and rest. We need it cool to handle it better.

  • We make a paste with the cornstarch, mixing it with water and reserve. Spread the edges of the dough wafer that we will have bought or made ourselves, at our choice, and put it on the work table. The wet area with the glue down, touching the board. We take a generous spoonful of meat, make a ball and place it on top of the wafer on the dry side. Let's fold with the fingers until all the meat is covered.
  • Let's give it a little bag shape. Close the folds on the sachet and paste. If it is very dry we give it more paste. The first will be difficult, the third will be perfect. Do not be discouraged is very simple.

  • We are going to steam them, I have used a steamer but you can use a steam pot, the thermomix varoma, a Chinese basket, a strainer and steam ......, whichever is simpler. We put in the base of the container that we are going to use leaves of lime kefir, cedar, lemon, orange .... and if you have not used vegetable paper smeared with oil or butter, as it is important not to stick. They should not touch each other or the base of the steamer.

  • In 10 minutes or so they will be ready, you will see how the mass has changed color and is bright and very tender. And they are ready to eat. Introduce them with a soy sauce, tuned hoisin sauce, or another of your favorite. Enjoy it.

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    Sources: Wikihow / Wikipedia


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