Shrimp Shumai (6) Recipe

Prep shrimp

Pat shrimp dry with paper towels. Roughly chop the shrimp into small pieces, then transfer to a large bowl. For a smoother texture, pulse shrimp 3–4 times in a food processor until coarsely ground but not paste-like.

Mix aromatics and vegetables

Add the finely chopped water chestnuts, grated carrot, chopped green onion, minced ginger, and minced garlic to the bowl with the shrimp. Stir to combine.

Season and bind

Add light soy sauce, sesame oil, Shaoxing wine, egg white, cornstarch, salt, and white pepper to the shrimp mixture. Mix vigorously (using a spatula or a stand mixer on low) for 1–2 minutes until the mixture becomes slightly sticky and cohesive. Taste a tiny pinch (cook it briefly if desired) and adjust seasoning.

Prepare wrappers

Lay out wonton wrappers on a clean surface. Keep a damp towel over unused wrappers to prevent drying.

Form shumai

Spoon about 1 tablespoon (roughly 15–18 g) of filling into the center of each wrapper. Gather the wrapper edges up around the filling, leaving the top exposed, and gently squeeze the filling so it is compact and the sides are pleated slightly. Press one pea into the center of the exposed top for garnish. Use a little water on your fingertip to seal any seams at the base. Repeat until all filling is used (makes 6 shumai).

Rest (optional)

Place finished shumai on a tray lined with parchment or lightly oiled to prevent sticking. Chill 10–15 minutes if you want firmer shape before cooking.

Steam setup

Bring 2 cups of water to a boil in a wok or large pot fitted with a steamer basket. Line the steamer with cabbage leaves or parchment circles to prevent sticking.

Steam shumai

Arrange shumai in the steamer in a single layer, leaving small gaps between them. Cover and steam over high heat for 6–8 minutes, or until shrimp is opaque and the internal temperature reaches 63°C (145°F). Remove from heat and let sit 1 minute before serving.

Pan-fry then steam (recommended for crisp base)

Heat 2–3 tablespoons of neutral oil in a nonstick skillet over medium-high heat. Place shumai flat-side down and fry 1–2 minutes until the bottoms are golden brown. Carefully add 1/4 cup water to the pan (watch for splatter) and immediately cover with a lid to steam for 3–4 minutes, or until cooked through. Remove lid and let any remaining water cook off for 30 seconds to crisp the base again.

Deep/shallow fry (fully fried)

Heat 1/2 cup oil in a skillet to 350°F (175°C). Fry shumai a few at a time for 2–3 minutes until golden and cooked through, turning if necessary. Drain on paper towels.

Whisk together soy sauce, rice vinegar, and chili oil or sambal in a small bowl. Adjust heat to taste. Serve alongside shumai.

Serve shumai hot with the dipping sauce. Leftovers can be refrigerated up to 2 days and reheated by steaming briefly or pan-frying to crisp the base.