Shumai Recipe
Make Shumai 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 & finishing
Dipping sauce (optional)
Method
Filling
Prepare shrimp
If using whole raw shrimp, peel, devein and pat dry. Chop coarsely into small pieces (about 1/4-inch). Keep chilled.
Mix filling
In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, minced garlic and diced water chestnuts (if using).
Season filling
Add soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, salt and white pepper to the meat mixture.
Bind filling
Add the egg white and cornstarch. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Chill filling 10–15 minutes to firm up if mixture feels very soft.
Assembling
Prepare wrappers
Lay out a wonton wrapper on a clean work surface. Lightly brush the outer edge with a tiny amount of water or vegetable oil to help seal and prevent sticking.
Portion filling
Spoon about 1 tablespoon of filling into the center of each wrapper (should make roughly 24 shumai). Mound the filling so it sits higher than the wrapper edge—shumai have an open top.
Form shumai
Gather the wrapper up around the filling, pressing gently to form an open-top cup. Leave the top exposed. Use the wrapper edge to pleat and press to shape; the base should be flat so shumai stand upright. If needed, pinch the wrapper to secure.
Garnish
Press a small amount of finely diced carrot or place one frozen pea on top of each shumai for color.
Cooking
Prepare steamer
Line a bamboo or metal steamer with parchment paper with holes (or cabbage leaves) or lightly oil to prevent sticking. Bring a pot of water to a simmer (not a rolling boil).
Steam shumai
Place shumai upright in the steamer with a little space between them. Steam over simmering water for 6–8 minutes if using small shumai (about 1 tablespoon each); 8–10 minutes if larger. Internal temperature should reach 160°F (71°C) for pork and shrimp. Do not oversteam or wrappers will become soggy.
Finish
Once cooked, remove steamer from heat and let shumai rest 1 minute before serving to set the juices.
Dipping sauce
Whisk together soy sauce, rice vinegar, and optional chili oil and sesame seeds in a small bowl. Serve alongside warm shumai.