Shumai Recipe

Prepare shrimp

Rinse shrimp, pat dry with paper towels, then roughly chop into small pieces (about 1/4-inch). Place in a bowl.

Add ground pork to the chopped shrimp and mix gently to combine. The pork adds juiciness and binding.

Add water chestnuts, scallions, grated ginger, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, salt, white pepper and cornstarch to the shrimp-pork mixture.

Whisk the egg white until slightly frothy and fold into the filling. Mix thoroughly (use a cutting motion or rub between palms) until mixture becomes sticky and cohesive, about 1–2 minutes. Taste a small piece (cook in microwave for 20–30 seconds) and adjust seasoning if needed.

Lay a wonton wrapper flat on your work surface. Place about 2 tablespoons of filling in the center (adjust so you get six even dumplings).

Gather the wrapper edges up around the filling, pressing gently to form an open-top cylindrical shape (classic shumai). Leave the top exposed. Pinch sides lightly to create pleats or use a toothpick to hold shape briefly if needed.

Place a small carrot square on top of each shumai for color and to mark the center. Repeat until you have 6 shumai. Keep assembled shumai covered with a damp towel while you prepare the batter and oil so they don't dry out.

Make the light batter (optional coating): whisk together all-purpose flour, cold water, baking powder and salt until smooth and slightly thick but pourable. Chill the batter for 5 minutes.

Heat oil in a deep pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

For a thin crispy shell: Dip each assembled shumai into the batter to lightly coat the outside, letting excess drip off. Alternatively, skip batter and fry directly for a different texture.

Carefully lower shumai into hot oil (do not overcrowd — fry in two batches of three). Fry until golden brown and cooked through, about 3–4 minutes per batch. Rotate as needed for even color.

Use a slotted spoon to transfer shumai to a wire rack or plate lined with paper towels to drain excess oil. Let rest 1–2 minutes before serving.

Whisk together soy sauce, black vinegar and chili oil in a small bowl. Serve alongside fried shumai for dipping.