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This Crab and Pork Shumai Recipe produce one of the best shumai or siomai that I have tried. Crab and pork seems to be a good combination when done the appropriate way. Before we move further, please let me clarify that shumai, siomai, and shaomai is one and the same. The difference in names (or spelling of names) has something to do with geographical location. For example, shumai is called siomai in the Philippines, and siomay in Indonesia. Of course each location has a different way to prepare this dish, but the results are all delicious.
How do you make siomai, anyway? Contrary to what most people think, the process of making shumai is quick and simple. You should be good to go as long as you have all the ingredients with you, as well as the major cooking equipment – which is a steamer. There is no preference with regards to the steamer. I have used a rice cooker/steamer to make siomai; I was also able to use a multi-purpose steamer several times; using a bamboo steamer also works great.
This Crab and Pork Shumai Recipe is really a keeper. I hope that you can try to make this one of these days. Cheers to good life!
- 2 lbs ground pork
- 12 ounces crab meat
- 3 tbsp sesame oil
- 1 large egg
- 1 medium sweet onion minced
- 1 cup minced carrots
- 1 pack won ton wrapper
- 1/2 teaspoon ground black pepper
- 2 tsp salt
- Cooking oil spray
- 5 cups water for steaming
- In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
- Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
- Scoop around 1 to 1 1/2 teaspoon of mixture and place at the middle of a wonton wrapper.
- Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
- Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
- Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
- Pour the water into the steamer and let boil.
- Steam the crab and pork shumai for 20 to 25 minutes.
- Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
- Share and enjoy!