Shrimp and Pork Shao Mai from Din Tai Fung feature tender, juicy pork and succulent shrimp wrapped in delicate, steamed wonton wrappers, topped with a hint of carrot for a vibrant and savory bite.
Equipments
- Mixing bowl
- Knife
- Cutting board
- Spoon
- Steamer (bamboo or metal)
- Parchment paper or steamer liners
- Measuring spoons
- Plate or tray
- Damp kitchen towel
- Small bowl (for water, to seal wrappers)
Ingredients
- 8 oz (225g) ground pork
- 8 oz (225g) raw shrimp, peeled and deveined
- 2 green onions
- 2 tablespoons water chestnuts
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 20–25 round wonton wrappers
- 1 small carrot
Using fresh, high-quality ground pork and raw shrimp ensures the Shao Mai's tender and juicy texture, while finely chopped water chestnuts add a crucial crunchy contrast to the filling. Precise measurements of soy sauce, Shaoxing wine, and sesame oil bring out the authentic savory flavor profile unique to Din Tai Fung's Shao Mai. Make sure to use round wonton wrappers to achieve the traditional shape and avoid tearing during wrapping by keeping the wrappers covered with a damp kitchen towel. The small amount of sugar balances the saltiness, and white pepper adds subtle warmth, enhancing the overall taste without overpowering the dish. Your Shrimp and Pork Shao Mai copycat menu will capture the vibrant, savory bite topped with carrot just like the famous Din Tai Fung original.
Instructions
- Finely chop shrimp, green onions, water chestnuts, and carrot.
- In a mixing bowl, combine ground pork, chopped shrimp, green onions, water chestnuts, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, salt, and white pepper.
- Mix filling until well combined and sticky.
- Place a wonton wrapper in your palm.
- Add about 1 tablespoon of filling to the center.
- Gather sides of wrapper and loosely pleat around the filling, leaving the top open.
- Gently press to shape into a cylinder.
- Top each shao mai with a pinch of chopped carrot.
- Place finished dumplings on a plate or tray lined with a damp kitchen towel; cover with another towel to prevent drying.
- Line steamer with parchment paper or steamer liners.
- Arrange shao mai in steamer, leaving space between each.
- Bring water in steamer pot to a boil.
- Steam shao mai over high heat for 8–10 minutes until cooked through.
- Serve hot.
Substitution
Shrimp and Pork Shao Mai from Din Tai Fung's copycat menu require precise balance between pork and shrimp to achieve their signature tender texture and rich flavor. If raw shrimp is hard to source, cooked shrimp can be finely chopped and used as a substitute, but avoid overprocessing to maintain the right bite. Your water chestnuts can be swapped for jicama or finely diced celery to preserve the crunchiness in the filling. When sealing the wonton wrappers, using a small bowl of water helps you moisten edges properly to prevent the dumplings from opening during steaming. Steaming on parchment paper or liners avoids sticking, ensuring perfect presentation and easy transfer to your serving plate.
Tips
Make sure to finely chop the shrimp and water chestnuts for an even texture in your Shao Mai filling. Use a small bowl of water to moisten the edges of each wonton wrapper, which helps to seal them securely and prevent leaks during steaming. Place the dumplings on a damp kitchen towel to keep the wrappers from drying out before cooking. Steam the Shao Mai over high heat for 8-10 minutes, ensuring the pork and shrimp are fully cooked yet still tender and juicy.
Nutritions
Shrimp and Pork Shao Mai are a rich source of high-quality protein from the combination of lean ground pork and succulent shrimp, supporting muscle health and repair. The inclusion of water chestnuts and carrots adds dietary fiber, promoting digestive wellness and providing antioxidants for immune support. Soy sauce and Shaoxing wine contribute sodium, so monitoring your intake is key if you're managing sodium levels. Your meal provides a balanced blend of macronutrients and micronutrients, making it both satisfying and nutritious.
Storage
To store your Shrimp and Pork Shao Mai, place the uncooked dumplings on a tray lined with parchment paper in a single layer, avoiding any contact between them to prevent sticking. Cover the tray with plastic wrap or a damp kitchen towel before refrigerating for up to 24 hours to maintain freshness. For longer storage, freeze the arranged dumplings on a tray until solid and then transfer them to an airtight container or freezer bag; cook directly from frozen by steaming for 12-15 minutes until heated through.
Variation or Alternatives
Try substituting ground chicken or turkey for pork to create a leaner version of the Shao Mai. Replace water chestnuts with finely chopped bamboo shoots or shiitake mushrooms to add an earthy texture that complements the shrimp. Using a splash of fish sauce in place of soy sauce enhances the umami flavor, giving your dish a distinct Southeast Asian twist. For a crispier finish, you can pan-fry the bottom of the steamed dumplings before serving, providing a delightful contrast in texture.
Allergies
Shrimp and Pork Shao Mai contain shellfish and pork, which are common allergens that may trigger reactions in sensitive individuals. Soy sauce and sesame oil also pose risks for those with soy or sesame allergies. Your careful attention to ingredient labels can help prevent allergic reactions when enjoying this dish.
Why this recipe?
Shrimp and Pork Shao Mai from Din Tai Fung restaurant is celebrated for its perfect harmony of fresh, juicy shrimp and tender pork wrapped in a delicate, thin dough. The combination offers a burst of savory flavors complemented by a subtle sweetness and a satisfying, chewy texture. Din Tai Fung's meticulous steaming technique preserves the moisture and enhances the natural taste, making each bite consistently delicious. Recreating this dish at home allows you to enjoy an authentic culinary experience and impress guests with a restaurant-quality dim sum classic.