Ebi Shumai Recipe

Prepare shrimp and pork

Pat the shrimp dry with paper towels. Coarsely chop until you have a mix of small pieces and a few slightly larger bits for texture (about 3/4 cup chopped). Keep chilled.

In a medium mixing bowl, combine the chopped shrimp and ground pork. Add the finely chopped scallions, grated ginger, soy sauce, oyster sauce, sesame oil, Shaoxing wine, granulated sugar, white pepper, and cornstarch.

Add the egg white to the mixture. Using a spatula or your hand, mix vigorously for 1–2 minutes until the mixture becomes sticky and slightly pasty — this helps bind the shumai and gives a springy texture.

Taste a small pinch by quickly pan-frying a teaspoon of the mixture to check seasoning. Adjust salt (add small increments, up to total indicated) or soy sauce if needed. Keep filling chilled while you prepare wrappers.

Set up an assembly station: a small bowl of water (for sealing), a baking sheet lined with parchment or lightly oiled, and the filling bowl.

Work with one wrapper at a time. Place a wrapper on the palm of your non-dominant hand. Spoon about 1 tablespoon (heaping) of filling into the center of the wrapper — you should be able to make 24 shumai with quantities given.

Bring the edges of the wrapper up around the filling, pleating a few times around the circumference, leaving the top exposed. Gently press down the top of the filling so the shumai has a flat top. Use a dab of water to seal any gaps at the base so it holds shape.

Optional: press a small pinch (about 1/8 tsp) of masago or tobiko into the center of each shumai top and place a cilantro leaf for garnish.

Place assembled shumai seam-side down on the prepared sheet, not touching. Repeat until all wrappers and filling are used.

Prepare a steamer: line the steamer basket with parchment paper punched with holes, cabbage leaves, or lightly oiled parchment to prevent sticking. Bring about 1–2 inches of water to a simmer in the steamer pot.

Arrange shumai in the steamer in a single layer with space between (you may steam in batches). Cover and steam over medium-high simmer for 6–8 minutes (for 24 shumai, steam in two batches of 12 for best results). Shrimp should be opaque and pork cooked through; internal temperature should reach 70°C (160°F) if checked.

When cooked, remove basket from heat and let rest 1 minute before serving so juices settle.

While shumai steam, whisk together 3 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (if using), and 1/4 tsp sugar in a small bowl until sugar dissolves. Adjust balance to taste.

Serve shumai hot with dipping sauce on the side.