Shumai (pork & Shrimp) Recipe

Prepare shrimp

Pat shrimp dry, then roughly chop so small pieces remain for texture (about 3–4 mm). Reserve in a bowl chilled.

Combine mushrooms and aromatics

If using dried shiitake, rehydrate in warm water for 20–30 minutes, squeeze out liquid and finely chop. Mix chopped mushrooms with grated ginger, minced garlic, and chopped green onions.

Mix filling

In a large bowl, add ground pork, chopped shrimp, chopped mushrooms and aromatics. Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch. Add the egg white. Using a spatula, mix in one direction (folding and pressing) for 1–2 minutes until mixture becomes slightly sticky and cohesive. Taste a small piece (lightly cooked in a microwave or pan) and adjust seasoning if needed.

Chill filling

Cover and refrigerate the filling for 15–30 minutes to firm up; this helps shaping and keeps texture tight.

Prepare workspace with wrappers on a slightly damp towel to prevent drying. Place a small bowl of water for sealing nearby.

Portion filling

Divide filling into approximately 24 equal portions (about 20 g each). Wet edge of a wrapper with water, place a portion of filling in the center near the bottom edge so the top will remain exposed.

Form shumai

Gather the wrapper edges up around the filling, pressing lightly while leaving the top exposed. Gently squeeze the sides to create straight vertical pleats; the shumai should be ~2.5–3 cm tall. Press the bottom so it sits flat. Place a small carrot slice or a little fish roe on top as garnish. Lightly brush each shumai with a tiny bit of toasted sesame oil to prevent drying and add sheen.

Prepare a steamer: add at least 1–2 cm of water to the pot or steamer base and bring to a simmer. Line the steamer basket with cabbage or lettuce leaves or parchment circles to prevent sticking.

Arrange shumai in the steamer basket leaving about 1 cm between each to allow steam circulation. Do not overcrowd; steam in batches if necessary.

Steam over medium-high simmer for 6–8 minutes if filling is raw and chopped shrimp/pork are used (internal temperature should reach 70°C / 160°F). If you tested a filling piece earlier and it's cooked through, steam until fully set and wrapper is tender, about 6–7 minutes.

Once done, remove the lid away from you to avoid steam burn. Transfer shumai to a plate and serve immediately with dipping sauce.

Whisk together soy sauce, black or rice vinegar, chili oil, and sliced scallion in a small bowl. Adjust to taste. Serve alongside shumai.