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Ingredients
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Filling
Wrappers & Coating
Frying & Garnish
Dipping Sauce
Method
Filling
Prepare shrimp
Peel and devein the shrimp if needed, then pat dry with paper towels. Chop roughly and then pulse in short bursts in a food processor until coarsely chopped but still with some texture (avoid turning into a paste). Alternatively, finely mince by knife.
Combine filling ingredients
In a mixing bowl combine the chopped shrimp, ground pork (if using), chopped green onions, grated ginger, minced garlic, soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, egg white, salt, and white pepper. Mix thoroughly with a spatula or your hand until the mixture is sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 15–20 minutes to let flavors meld and the cornstarch set.
Assembling Shumai
Set up an assembly station with a small bowl of water, the wonton wrappers, the filling, panko breadcrumbs in a shallow dish, and a lightly floured surface. Keep a damp towel over unused wrappers so they don't dry out.
Form shumai
Place one wonton wrapper on your palm or work surface. Spoon about 1 tablespoon (heaping) of filling into the center of each wrapper (adjust to wrapper size; about 18–24 g per dumpling). Gather the edges of the wrapper up around the filling, leaving the top exposed, and gently press down to make a compact open-top dumpling (~1 inch tall). Lightly press the bottom onto a plate dusted with flour to flatten the base so it stands upright. Repeat with remaining wrappers and filling.
Coating for frying
For a lightly crispy exterior, gently press the exposed top and upper sides of each shumai into the panko breadcrumbs, allowing some crumbs to adhere. Shake off excess. If you prefer no panko, skip this step.
Frying
Heat oil
Pour oil into a deep pot or Dutch oven to a depth of at least 2–3 inches. Heat over medium-high to 350°F (175°C). Use a thermometer for accuracy. If you don't have one, heat until a small piece of bread sizzles and browns in ~60 seconds.
Fry shumai
Work in batches to avoid overcrowding. Lower 6–8 shumai carefully into the hot oil using a slotted spoon or spider. Fry, turning as needed, until golden brown and cooked through, about 3–4 minutes per batch. Internal temperature of shrimp/pork should reach 145°F (63°C). If shumai are larger, increase time slightly. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels briefly to remove excess oil.
Finish
If desired, sprinkle toasted sesame seeds and sliced green onion over the hot shumai for garnish.
Dipping Sauce
Whisk together soy sauce, rice vinegar, chili oil, sugar, and sesame oil in a small bowl until the sugar dissolves. Taste and adjust: more vinegar for tang, more chili for heat, or a pinch of water if too salty.