Shrimp Shumai Dumplings Recipe

Prepare shrimp paste

Rinse and pat dry the shrimp. Chop roughly then pulse in a food processor 6–8 short pulses until the shrimp becomes a coarse paste with some small chunks remaining. Transfer to a mixing bowl.

If using ground pork, add it to the bowl with the shrimp paste and mix briefly to combine.

Add minced shallot, garlic, grated ginger, chopped green onion, soy sauce, sesame oil, Shaoxing wine, cornstarch, and white pepper to the shrimp (and pork) mixture. Mix with a rubber spatula or spoon in one direction until sticky and cohesive, about 1–2 minutes. Taste a tiny amount cooked in a microwave to adjust seasoning if desired.

Prepare a small bowl of water for sealing wrappers and a plate dusted with a little cornstarch to rest finished shumai.

Working one wrapper at a time, place a won ton wrapper in your palm (for round wrappers) or on a clean surface (for square). Spoon about 1 tablespoon of filling into the center of the wrapper. Gather the edges up around the filling, pressing gently to create an open-topped purse; leave the top exposed. Pinch pleats around the circumference so the filling is secure and the top shows. Use water on the edges to seal if necessary. Repeat to make about 24 shumai, placing finished dumplings on the prepared plate. Press a small dice of carrot into the top center of each shumai for garnish.

Prepare a steamer basket lined with parchment with small holes or lightly oiled cabbage/lettuce leaves to prevent sticking. Brush the liner lightly with the vegetable oil.

Bring a wok or large pot of water to a gentle boil. Place the shumai in the steamer basket in a single layer with space between them (or in two staggered batches). Steam over simmering water with the lid on for 6–8 minutes, until shrimp is opaque and internal temperature reaches 145°F (63°C). If using larger shrimp or thicker filling, steam up to 9 minutes.

Remove shumai from the steamer carefully and rest 1 minute before serving.

In a medium bowl combine the diced mango, red bell pepper, minced shallot, and chopped cilantro.

Add coconut milk, lime juice, fish sauce, and brown sugar. Stir gently to combine so mango pieces remain intact but are coated in the dressing.

Taste and season with salt and black pepper. If using chili, add the minced chili to desired heat level. Allow salsa to rest at room temperature for 10–15 minutes to let flavors meld (or chill up to 30 minutes). Stir again before serving.

Arrange 3–4 shumai per small appetizer plate on lettuce leaves or banana leaf pieces if using. Spoon 1–2 tablespoons of the Thai coconut mango salsa alongside or on top of each shumai, depending on preference.

Serve immediately while shumai are warm. Provide additional soy sauce or a light dipping sauce at the table if desired.