Shumai Recipe
Recipe information
Make Shumai in just 35m. 5pcs
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Shumai
Ingredients
Filling
Wrappers & Garnish
Steaming & Serving
Filling
1. Prepare proteins and aromatics
Finely chop the shrimp and rehydrated shiitake mushrooms so the texture is even with the ground pork. Finely chop the green onion and grate the ginger.
2. Combine filling
In a medium bowl, add ground pork, chopped shrimp, chopped mushrooms, green onion and grated ginger. Add soy sauce, oyster sauce, sesame oil, egg white, cornstarch, salt and white pepper.
3. Mix until tacky
Using a spatula or clean hand, mix the ingredients by pressing and folding for about 1–2 minutes until the mixture becomes cohesive and slightly tacky — this helps the shumai hold shape.
Assembly
4. Portion filling
Divide the filling into 5 equal portions (about 60–70 g each). Wet your finger with water and run it around the edge of a wonton wrapper to help seal if needed.
5. Form shumai
Place a wrapper on your palm or a flat surface. Put one portion of filling in the center. Gather the wrapper up around the filling, leaving the top exposed, and gently press the sides to create a straight-sided cup about 2 cm taller than the filling. Press the top gently to flatten slightly. If using, press a small diced carrot piece or a pea onto the exposed top as garnish. Repeat for remaining wrappers.
6. Prevent sticking
Lightly brush or spray a thin layer of neutral oil inside the steamer basket or on parchment rounds to prevent sticking. Arrange shumai about 1.5–2 cm apart.
Steaming & Serving
7. Heat steamer
Bring about 500 ml water to a simmer in your steamer pot. If using a bamboo steamer, line with parchment or cabbage leaves to prevent sticking.
8. Steam shumai
Place the steamer basket over simmering water, cover, and steam for 6–8 minutes until filling is cooked through (pork reaches 70°C/160°F and shrimp is opaque). For 5 shumai this usually takes about 6 minutes; if you have a thicker portion, check at 7–8 minutes.
9. Finish
Remove the steamer from heat. Carefully transfer shumai to a serving plate using tongs. Optionally brush a few drops of sesame oil on top for aroma.
10. Serve
Serve hot with soy sauce, chili oil or your preferred dipping sauce.
Local Coupons
No local coupons found for this recipe's ingredients.