Dim Sum · Cantonese · Open-Top
Four open-top shumai dumplings stuffed with pork and shrimp. The Cantonese dim sum staple — cylindrical, golden-topped, steamed in bamboo. $10 for 4, slightly pricier per piece but the shrimp justifies it.
Shumai are the most visually distinctive dumplings in the dim sum section — open at the top, the golden-orange of the shrimp and roe (where present) visible above the pleated wrapper, cylindrical and compact. They are one of the oldest dim sum items, originating in the tea houses of Guangdong province where dim sum culture was born.
At Ugly Dumpling, the filling is the classic combination: ground pork forms the base — juicy and well-seasoned — with whole or chopped shrimp mixed in to add sweetness, bounce, and the subtle brininess that makes shumai unmistakably themselves. The wrapper is thinner than the pan fried bun dough but slightly thicker than a standard steamed dumpling skin, holding its cylindrical shape through steaming without collapsing.
Four pieces at $10 works out to $2.50 per shumai — the most expensive per-piece option in the dim sum section. The shrimp content is why. Shrimp carries a premium over pork and chicken across the menu, and the shumai are no exception. The protein content makes up for it: 22g across four pieces is the highest protein count in the dim sum section.
Per full order (4 pieces). Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Protein | 22 g |
| Carbohydrates | 28 g |
| Fat | 16 g |
| Sodium | 720 mg |
Allergens: Wheat, Soy, Pork, Shellfish/Shrimp.
22g of protein across 4 pieces — the most protein per order in the entire dim sum section. The combined pork-and-shrimp filling is dense and filling. If you are building a high-protein dim sum spread, shumai paired with shrimp dumplings is the combination to reach for.
No dim sum spread is complete without shumai. They are the item that signals a kitchen's Cantonese dim sum credentials — not as technically demanding as XLB, but requiring the same care with filling texture, wrapper thickness, and steaming time. These are a must-order if you want the full dim sum experience.
The pairing of ground pork and shrimp is shumai's signature — the shrimp adds sweetness and a bouncy texture that straight pork cannot replicate. Each bite delivers both flavors.
Unlike closed dumplings, shumai are open at the top — the filling is visible, the steam circulates directly through the filling, and the eating experience is more immediate and direct than a sealed wrapper.
Served in the bamboo basket, same as all the dim sum offerings. The presentation is part of the experience — these look exactly as they should in a proper dim sum spread.
