Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Wrapper
Dipping Sauce
Method
Prepare the Filling
- 1
Chop Ingredients
Finely chop the mushrooms and green onions. Mince the garlic and grate the ginger.
- 2
Mix Filling
In a mixing bowl, combine the shrimp, ground pork, chopped mushrooms, green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
Assemble the Shumai
- 3
Prepare Wonton Wrappers
Take a wonton wrapper and place it on a clean, flat surface.
- 4
Fill the Wrapper
Spoon about 1 tablespoon of the filling into the center of the wrapper.
- 5
Shape the Shumai
Gather the edges of the wrapper and pinch them together to form a cup shape, leaving the top open. Repeat with remaining wrappers and filling.
Cook the Shumai
- 6
Prepare Steamer
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- 7
Steam Shumai
Place the shumai in the steamer basket, making sure they are not touching each other. Steam over boiling water for about 8-10 minutes, or until the shrimp is cooked through.
Make Dipping Sauce
- 8
Combine Ingredients
In a small bowl, mix together soy sauce, rice vinegar, and chili oil to taste. Adjust seasoning as desired.