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Ingredients
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Filling
Wrappers & Assembly
Steaming
Dipping Sauce (optional)
Method
Filling
Prepare ingredients
If using dried shiitake mushrooms, soak in warm water 20–30 minutes until soft, squeeze out excess water and finely chop. Finely chop the raw shrimp and shiitake; measure and have green onions and grated ginger ready.
Combine filling
In a medium bowl combine ground pork, chopped shrimp, chopped shiitake, green onions and grated ginger. Add soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, salt and white pepper.
Mix for texture
Mix the filling vigorously in one direction for about 1–2 minutes until the mixture becomes slightly sticky and cohesive. This develops proteins for a tender, bouncy texture. Cover and chill 10–15 minutes if time allows to let flavors meld.
Wrappers & Assembly
Prepare wrappers
Lay out wrappers on a lightly damp cloth to prevent drying. Keep a small bowl of water nearby to moisten wrapper edges.
Fill and shape shumai
Place one wrapper in your non-dominant hand with the center slightly cupped. Put about 30–35 g (roughly 2 tablespoons) of filling into the center of the wrapper. Bring the edges of the wrapper up around the filling, pinching and pleating the sides so the top is open and the filling is exposed. Press the bottom lightly to flatten so the shumai stands upright. Repeat to make 6 shumai.
Garnish
Place a small dice of carrot or a blanched pea on top of each shumai for color, pressing gently so it adheres to the filling.
Steaming
Prepare steamer
Fill the steamer pot with about 400–500 ml water and bring to a gentle boil. Lightly oil the steamer basket or line with parchment paper with holes or a cabbage leaf to prevent sticking. Space shumai so they don't touch.
Steam shumai
Place the shumai in the steamer basket in a single layer. Steam over boiling water, covered, for 6–8 minutes or until pork is cooked through and shrimp is opaque (internal temp 75°C / 165°F). Avoid over-steaming to keep wrappers tender.
Rest
Turn off heat and let shumai rest in the closed steamer 1 minute to settle. Carefully remove shumai with a spatula or tongs.
Dipping Sauce & Serving
Make dipping sauce
Mix soy sauce, vinegar and chili oil (if using) in a small bowl. Taste and adjust ratio to preference.
Serve 6 steamed shumai warm with dipping sauce on the side. Leftovers can be refrigerated up to 2 days; re-steam briefly to reheat.