Sumai Recipe

Activate yeast: combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast in a small bowl. Let sit 5–8 minutes until foamy.

Mix flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture and vegetable oil.

Stir with a wooden spoon or spatula until a shaggy dough forms. Turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle with a little more flour a tablespoon at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Punch down the risen dough and divide into 12 equal pieces (about 1.5–2 oz / 40–55 g each). Roll each piece into a smooth ball and cover with a damp towel while preparing the filling.

If using dried shiitake, soak them in warm water until softened (20–30 minutes). Drain and finely chop. Finely chop shrimp if using.

Combine ground pork, chopped shrimp (if using), chopped shiitake, green onions, grated ginger, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and salt in a bowl.

Mix filling thoroughly with a spatula or spoon, pressing the mixture against the bowl to develop a slightly sticky, cohesive texture. Optionally chill the filling 15–20 minutes to firm up—this makes filling easier.

Prepare steamer: add about 500 ml water to a wok or large pot fitted with a steamer rack and bring to a simmer.

Take one dough ball and flatten with your fingers or a rolling pin into a 3–3.5 inch (8–9 cm) round, thinning the center slightly and leaving the edges a bit thicker.

Place about 1 to 1.5 tablespoons of filling in the center of the wrapper. Gather the edges up around the filling to form a small open-top pouch (classic shumai shape) or pinch pleats to form a closed top, leaving filling exposed if desired. Press gently to compact the filling and shape into a neat round.

Lightly brush or spray the bottom of paper or silicone shumai cups with a little oil, or lightly oil slots in bamboo steamer. Place each shumai on the prepared steamer surface with the top exposed, spacing about 1 inch apart to allow steam circulation.

Once the steamer water is simmering, place the filled shumai in the steamer basket, cover, and steam over medium-high heat for 8–10 minutes, or until the filling is fully cooked (internal temperature of 70°C / 165°F) and wrappers are tender.

Carefully remove shumai from the steamer. Serve hot with soy sauce, chili oil, or your preferred dipping sauce.