Shrimp Shumai (5) Recipe
Make Shrimp Shumai (5) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrappers & Assembly
Steaming & Serving
Method
Filling
- 1
Prep shrimp
Roughly chop 3/4 of the shrimp into small pieces (~3–4 mm). Reserve the remaining 1/4 of the shrimp to be very coarsely chopped or kept whole for a textural top garnish. Keep chilled.
- 2
Make filling
Place chopped shrimp and ground pork in a mixing bowl. Add chopped green onion, grated ginger, soy sauce, sesame oil, Shaoxing wine, sugar, salt, white pepper, cornstarch and egg white. Mix thoroughly with a wooden spoon or scraper using a folding and pressing motion until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Taste a small amount cooked in a microwave or pan and adjust seasoning if necessary.
Wrappers & Assembly
- 3
Prepare wrappers
Lightly dust a work surface with cornstarch or keep a damp towel to prevent wrappers from drying. Lay out a wonton wrapper and place about 1 tablespoon (roughly 15 g) of filling in the center — enough to mound slightly above the wrapper.
- 4
Form shumai
Bring the edges of the wrapper up around the filling, pleating gently and leaving the top exposed. Press the filling down so the dumpling stands upright and the sides are compact. Repeat until all filling is used (should yield about 18–20 shumai). Place each finished shumai on a tray lined with parchment or a lightly oiled steamer liner to prevent sticking. Optionally press a small piece of reserved coarsely chopped shrimp or a dab of fish roe / diced carrot into the center of each shumai as garnish, and sprinkle a few sesame seeds.
- 5
Prevent sticking
Lightly brush the bottom of each shumai with a few drops of vegetable oil if placing them on each other or onto a bamboo steamer that hasn’t been lined.
Steaming & Serving
- 6
Prepare steamer
Bring about 4 cups (approximately 1 liter) of water to a gentle boil in a wok or large pot fitted with a steamer basket. If using a bamboo steamer, line it with parchment with several small holes or a cabbage leaf to prevent sticking. Reduce heat so water remains at a simmer — avoid vigorous rolling boil which can deform the shumai.
- 7
Steam shumai
Arrange shumai in the steamer with a little space between them (they will not expand much). Steam over simmering water for 6–8 minutes, until filling is opaque, shrimp is fully cooked, and internal temperature reaches 65–70°C (150–158°F). If making a larger batch, steam in batches to avoid overcrowding; each batch still needs 6–8 minutes.
- 8
Finish and serve
Carefully remove shumai from steamer. Transfer to a serving plate. Serve hot with soy sauce, black vinegar, and/or chili oil on the side. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat by steaming 3–4 minutes until warmed through.