I made Instant Pot Shumai (Siu Mai) dumplings for the first time using my Instant Pot! It was quite the success as the hubby said it tasted like dim sum! Honestly, nothing can beat the grease of Chinese dim sum, but I do love the ease of making shumai dumplings at home.
Equipment
For this particular recipe, I did NOT use a bamboo steamer, mainly because I don’t own one. I also don’t want to add to my ever-growing collection of items and not enough storage space in my kitchen. Who else can relate!?
The same Instant Pot shumai recipe can be used with a bamboo steamer so no changes need to be made if you have one. If you have a bamboo steamer, you can stack and steam more at once. I used a regular steamer basket with parchment paper placed on top.
Prep: Shiitake Mushrooms
Shiitake mushrooms are a little different from other regular mushrooms you may see at the store. The stems are NOT edible. Cut off the stems and discard them when chopping the mushrooms up. If you are using dried shiitake mushrooms, you will need to soak them for at least 30 minutes in the warm water. For this particular recipe, I used fresh shiitake mushrooms. I let them sit in warm water for about 10-15 minutes as I chopped up the rest of the ingredients.
This recipe is adapted from Jet Tila & What to Cook
Instant Pot Shumai Recipe – (NO BAMBOO STEAMER NEEDED)
Instant Pot Shumai (Siu Mai) Dumplings
Equipment
- Instant Pot Pressure Cooker
- Steamer Basket or Bamboo Steamer Basket
- Parchment Paper
Materials
- 1.25 lb ground pork
- 3/4 lb shrimp
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp ginger diced finely
- 1 stalk green onions (diced finely)
- 1 tsp cornstarch
- 1 egg (beat for egg wash)
- 1 package wonton wrappers
- 4 shiitake mushrooms (fresh preferably)
- 1/2 carrot, grated
Instructions
- Wash shiitake mushrooms with warm water. Cut off stems and chop into fine pieces. SEE NOTE about mushrooms above.
- Cut shrimp into fine pieces. Place in a bowl with ground pork.
- Add ginger, green onions, and all seasonings including the cornstarch. The cornstarch will help bind the mixture together.
- Mix well by hand or with a spatula.
- Beat the egg in a small bowl to create an egg wash. Brush the egg wash on to each wonton wrapper.
- Make an OK with one hand and place the wrapper in one hand. Using the other hand, fill the wrapper with 1 tablespoon of filling. Rotate the wrapper to create pleats and pat the bottom of the wrapper flat.
- Add carrots on top of each dumpling for garnish.
- Place 1 cup of water into the pot of the Instant Pot. Place parchment paper on top of your steamer basket. Add as many dumplings as you can, keeping some space between them. Place the steamer basket into the pot of the Instant Pot. Use trivet if needed and/or for if using bamboo basket.
- High Pressure cook for 3 minutes and Natural Release.
Cooking Tips
You can adjust the amount of pork/shrimp depending on your preference or what they have at the store. It shouldn’t change the seasoning amount much at all.
Some recipes called for refrigerating the mixture before steaming. If you do that, I would make sure the dumplings are on parchment paper. I had a difficult time with my dumplings sticking to the plate I had them on, which is why I skipped this step on further batches.
I would also brush the wonton wrappers with egg wash. I tested steaming the dumplings with and without. Without the egg wash, the filling did not stick well to the wrapper.
Dipping Sauce
I would do about 4 tablespoons of soy sauce with 1 teaspoon (dash) of hot sesame oil mixed together.
Hope you enjoyed this simple and easy way to make shumai (siu mai) dumplings in the Instant Pot! Comment below if you tried this and please PIN this post if you enjoyed it!
Looking for other food ideas?
TRY INSTANT POT MANGO STICKY RICE
or a DALGONA MATCHA LATTE
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7 Comments
July 31, 2019 at 2:06 AMThese look so amazing!! Cade is obsessed with siu mai. Def gonna make these and surprise him with them. Thanks Julie!
Thanks so much! I hope he enjoys them!
July 31, 2019 at 8:30 PMIs it just me or is mushroom amount missing?
August 10, 2019 at 3:16 PMThank you so much! I have updated the recipe. I used about 4-5 fresh shiitake mushrooms!
August 10, 2019 at 4:47 PM[…] Tags: food, matcha Share on Previous Post […]
April 17, 2020 at 12:22 AMHow long would you steam if you froze the siu mai?
July 6, 2020 at 4:48 PMHi Cynthia! I’ve actually not tried frozen previously, but I think you could probably try the same amount of time or add an extra minute. I’ll let you know once I do.
July 6, 2020 at 8:04 PM