Shrimp Shumai Haku Recipe

Prepare shrimp

Pat the raw shrimp dry with paper towels. Coarsely chop half the shrimp until finely minced (about 3/4 cup when chopped) and reserve the other half to be roughly chopped or left in small pieces for texture.

Mix aromatics

In a large mixing bowl combine the finely chopped water chestnuts, chopped green onion, grated ginger, minced garlic, sugar, salt, and white pepper. Stir briefly to distribute.

Combine protein

Add the chopped shrimp and ground pork to the bowl with aromatics. Add soy sauce, rice wine (Shaoxing), sesame oil, cornstarch, and egg white. Using a spatula, fold and press the mixture repeatedly in one direction for 1–2 minutes until the mixture becomes sticky and cohesive.

Adjust texture

If the mixture feels too dry and crumbly, add up to 1 tablespoon of water and continue mixing until the filling holds together but remains slightly springy. Taste a small piece (cook quickly in microwave or pan to test seasoning) and adjust salt or soy sauce if needed.

Prepare wrappers and steamer: Line the steamer basket with cabbage leaves or square pieces of parchment paper (poked with a few holes for steam). Lightly dust a work surface with a little cornstarch to prevent sticking.

Form shumai: Place one wonton wrapper in your palm. Put about 1 to 1 1/2 tablespoons of filling in the center of the wrapper. Gather the edges up around the filling, pressing gently to leave the top open (classic shumai shape). Press the bottom lightly so it sits flat. Repeat until all filling is used; this should yield about 20–24 shumai depending on size.

Add garnish: If using small halved shrimp, press one half into the top center of each shumai. Alternatively, place a small mound of grated carrot or a pea on top. Lightly brush the exposed filling with a tiny amount of toasted sesame oil to add aroma and prevent drying.

Bring water in a wok or pot with steamer insert to a rolling simmer (not a boil). Place shumai in the steamer basket leaving space between each. Cover and steam over medium-high steam for 6–8 minutes, until the filling is opaque and an instant-read thermometer in the center registers 70–75°C (160–165°F) for pork-containing filling. If using only shrimp with no pork, steam 5–6 minutes until shrimp is cooked through.

Finish and rest: Turn off heat and let shumai rest in the closed steamer 1 minute to settle. Remove carefully with a spatula or tongs so wrappers remain intact.

Plate shumai on a serving dish. Serve hot with soy sauce, black vinegar, and/or chili oil for dipping. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated by steaming for 3–4 minutes.