燒賣 Shrimp Shumai (5) Recipe
Make 燒賣 Shrimp Shumai (5) Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp Pork Filling
Wrappers & Toppings
Steaming Setup & Sauce
Method
Prepare Filling
- 1
Chop shrimp
Roughly chop 300 g of raw shrimp into small pieces (about 3–4 mm). For a smoother texture, pulse in a food processor in 2–3 short bursts — do not over-process; you want some texture.
- 2
Combine proteins
In a mixing bowl, add chopped shrimp and 100 g ground pork. Mix gently to combine.
- 3
Season and bind
Add 1 tbsp grated ginger, 2 finely chopped scallions, 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 tsp salt, 1/4 tsp white pepper, 1 tsp cornstarch, and 1 egg white. Fold the mixture repeatedly (lift and slap method) for 1–2 minutes until it becomes slightly sticky and cohesive.
- 4
Chill briefly
Cover and refrigerate the filling for 10–15 minutes to let the flavors meld and firm up slightly; this makes forming easier.
Form Shumai
- 5
Prepare wrappers
Lay out round wonton wrappers on a clean surface. Keep wrappers covered with a damp towel to prevent drying.
- 6
Portion filling
Scoop about 1 heaping tablespoon (≈18–20 g) of filling into the center of each wrapper. This recipe yields approximately 20–25 shumai, so adjust portion size to make 5 servings (about 4–5 pieces per serving).
- 7
Shape
Gather the edges of the wrapper up around the filling, pressing lightly to form a straight-sided cup with an open top. Leave the top exposed so you can see the shrimp texture. Squeeze excess wrapper at the base to compress and create a flat bottom so shumai stand upright.
- 8
Steam
- 9
Prepare steamer
Fill a wok or pot with 1000 ml water and bring to a gentle boil. Line a bamboo or metal steamer basket with parchment paper (pierced) or cabbage leaves to prevent sticking. Arrange shumai in a single layer, leaving space between pieces.
- 10
Steam shumai
Set the steamer over boiling water, cover, and steam on high for 6–8 minutes, or until the filling is opaque and reaches an internal temperature of 74°C (165°F). For larger shumai, steam up to 9 minutes.
- 11
Rest briefly
Turn off heat and let shumai sit in the closed steamer for 1 minute to settle, then carefully remove.
Serve
- 12
Plate and dip
Arrange shumai on a serving plate. Serve immediately with light soy dipping sauce (about 60 ml for the batch) and optional chili oil. Each serving (5 servings total) is about 4–5 pieces.
- 13
Storage
Leftover cooked shumai keep in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 3–4 minutes until heated through. Uncooked formed shumai can be frozen on a tray, then transferred to a bag for up to 1 month; steam from frozen for 10–12 minutes.