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Ingredients
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Filling
Wrappers & Garnish
Steaming & Serving
Method
Filling
- 1
- 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
- 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
- 10
Serve
Serve hot with soy sauce, chili oil or your preferred dipping sauce.