Shumai Recipe

Prepare shrimp

Pat shrimp dry, then roughly chop into small pieces. Reserve about 2 tablespoons of chopped shrimp (finely minced) to use as a textured topping for some shumai if desired.

Make filling mixture

Place the remaining chopped shrimp and ground pork in a mixing bowl. Add scallions, grated ginger, soy sauce, rice wine, sesame oil, salt, white pepper, sugar and cornstarch. Add the teaspoon of cold water to help bind. Mix vigorously with a spatula or by hand in one direction until the mixture becomes sticky and cohesive, about 1–2 minutes. Fold in the reserved chopped shrimp gently so you have some visible shrimp pieces in the filling.

Set out wrappers on a clean surface. Keep unused wrappers covered with a damp towel so they don't dry out.

Spoon about 1 tablespoon (level) of filling into the center of each wrapper. Gather the wrapper edges up around the filling and gently squeeze to form an open-topped cup with exposed filling. Press the top gently so the filling is compact and slightly taller than the wrapper edge. Repeat to make about 20–24 shumai.

If using, press a small bit (a few grains) of diced carrot or a small amount of roe onto the top center of each shumai for color.

Prepare a steamer: bring about 1–2 inches of water to a simmer in a wok or pot fitted with a steamer rack or basket. Line the steamer basket with parchment paper with small holes or lightly oil the surface/lining to prevent sticking, or use cabbage leaves.

Arrange shumai in the steamer in a single layer with a little space between each so steam can circulate (they can be close but not stacked).

Cover and steam over simmering water for 6–8 minutes (for small shumai) or 8–10 minutes (for larger), until filling is firm and opaque and internal temperature reaches 160°F (71°C). Do not over-steam or wrappers become too soft.

Carefully remove the steamer lid away from you to avoid hot steam and transfer shumai to a serving plate.

Pan-fry (potstickers style): Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Arrange steamed shumai in the pan in a single layer and fry until bottoms are golden, about 2 minutes. Add 2 tablespoons water, cover, and steam in the pan until water evaporates, about 1–2 minutes, then uncover and crisp bottoms briefly.

Deep-fry (alternate method): Heat 1–2 inches oil in a heavy pot to 350°F (175°C). Fry shumai in batches, seam-side down, until golden and cooked through, 2–3 minutes. Drain on a wire rack or paper towels.

Combine soy sauce, black or rice vinegar, chili oil and sesame oil in a small bowl. Taste and adjust balance to preference. Serve alongside shumai.

Serve shumai hot with dipping sauce. Leftovers can be refrigerated for up to 2 days and reheated by steaming for a few minutes until heated through.