It is my comfort food when I was a kid and this recipe was taken from my mom originally recipe. So, let’s cooked it and Enjoyy🤤😍😍

I wanted to make a beautiful dim sum dish.Mix, coat, and steam! That's it! It looks cute! Recipe by Silvy1978

Always love dim sum..and shumai is one of my fav food. Simple recipe yet so delicious.

Thank you for taking a look at my recipe.I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too.These are low in calories, have no added oil and are good for you.It's important to drain the tofu well to start.I made them bigger than the usual shumai dumplings.I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30.These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa

Who doesn’t love a good siomai? Making it at home is easier than you think, and the taste is just unbeatable! This homemade siomai recipe is perfect for sharing with family or enjoying as a snack. With a flavorful filling of seasoned meat, wrapped in a soft dumpling wrapper, and then steamed to perfection, these siomai are juicy, savory, and totally satisfying. Whether you’re new to making dumplings or an expert, this recipe is simple and sure to impress. Enjoy!

Easy prep and quick steaming. This can be enjoyed as a snack by itself or as a meal with rice. Don't forget the lemon juice and soy sauce for dipping. 🥰

My uncle, who is a chef, makes these delicious shumai. They're plump and filling, like daifuku rice cakes. I've been experimenting with the recipe since learning how to make them. I recreated a version that can be made with simple ingredients on hand. It's also tasty with shrimp, shiitake, and yamaimo (yam potatoes). They're great snacks for kids or toddlers who are weaning.The only secret to this recipe is to thoroughly blend the ingredients. Scoop up the filling with a spoon and drop onto the cut wrappers; no need to mold each dumpling. The wrappers are cut up, so all you need to do is cover the filling with them. In fact, it's easier than making gyoza pot stickers or croquettes. It's a pleasurable feeling to huff and puff on the steaming dumplings while munching on them. Since they warm me up, I eat them on rainy or cold days. For 4 to 5 servings. Recipe by cocorarara

If you like siomai and Sushi you would definitely love Japanese siomai. It is like a Sushi and Siomai that are combined into one!. This Japanese Siomai is really easy and simple to make hope you'll like to try my recipe :).☀ Want to check my Japanese Siomai VIDEO 👇:https://www.youtube.com/watch?v=wUhoHGrPCUw&t=24s

Sticky Rice Lamb Siu Mai (糯米羊肉烧卖) is a flavorful twist on classic dim sum. Made with tender ground lamb, fresh vegetables, and sticky glutinous rice, these siu mai have a chewy texture and rich aroma. Wrapped in homemade dough and steamed until juicy and translucent, they’re perfect for family meals or special occasions. Serve with soy sauce or chili oil for extra flavor! Enjoy!

This is a recipe my mother taught me.You can use ground pork mixed in a bowl too. Or, try adding scallops or canned crab. If you line the steamer with Chinese cabbage leaves and put the shumai dumplings on top, the cabbage can be eaten with the dumplings.Leftover shumai skins can be deep fried, and either sprinkled with salt to be eaten as a crunchy snack, or sprinkled on top of shrimp in chili sauce or shrimp in mayonnaise. For about 30 shumai dumplings. Recipe by Wolf wan

I wanted to make easy siu mai.I used my frying pan for this.-By adding tofu, the siu mai will be very soft and fluffy.-You don't need a steamer. Your frying pan will work well.Place a small dish and large plate on top in a frying pan.-I put siu mai on top of lettuce leaves so they don't stick to the plate. For 4 servings. Recipe by Ashurin

I aimed for a professional class taste using just simple ingredients. I tried various ingredients like scallops and shiitake mushrooms, but in the end these tasted best just with onions. Everyone loves these when I serve them at parties or put them in picnic bentos.The biggest key is the ratio of seasonings. The sugar is especially important, so be sure to add it.In addition, use fresh grated ginger, not ginger from a tube. This is essential.I can make satisfying shumai dumplings with just these ingredients, even in America. For about 20 to 25 dumplings. Recipe by Harumie