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Shumai Recipe

Name: Sakeba Asian Pub & Grills Shumai Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Chinese
Ingredients: 12 oz fresh shrimp, peeled and deveined; 6 oz ground pork (20% fat); 1 cup water chestnuts, finely minced; 3 tbsp green onions, finely chopped; 1 tbsp ginger, peeled and finely grated; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry); 1 tsp sugar; 1 tsp white pepper; 1 tbsp cornstarch; 1 unit egg white; 3 tsp salt; 40 unit round shumai (siu mai) wrappers, 3-4 inch / 8-10 cm; 2 tbsp carrot, very finely diced (for garnish); 20 unit peas (optional, for garnish); 4 cups water (for steamer); 1 tsp neutral oil (to oil steamer basket); 4 unit lettuce leaves or cabbage (optional, to line steamer); 2 cups neutral oil for frying; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp chili oil or chili crisp

Inspired by Sakeba Asian Pub & Grill

Time1h

Serves6

Steamed or deep fried shrimp dumpling

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Ingredients

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Filling

12 oz fresh shrimp, peeled and deveined

6 oz ground pork (20% fat)

1 cup water chestnuts, finely minced

3 tbsp green onions, finely chopped

1 tbsp ginger, peeled and finely grated

2 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine (or dry sherry)

1 tsp sugar

1 tsp White pepper

1 tbsp Cornstarch

1 unit egg white

3 tsp Celtic sea salt

Wrappers & Garnish

40 unit round shumai (siu mai) wrappers, 3-4 inch / 8-10 cm

2 tbsp carrot, very finely diced (for garnish)

20 unit peas (optional, for garnish)

For Steaming

4 cups water (for steamer)

1 tsp neutral oil (to oil steamer basket)

4 unit lettuce leaves or cabbage (optional, to line steamer)

For Deep-Frying (optional)

2 cups neutral oil for frying

Dipping Sauce (optional)

3 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tsp chili oil or chili crisp

Method

Filling

Prepare shrimp

Roughly chop half of the shrimp into small pieces. Reserve the other half to be coarsely chopped or left as small whole pieces (about 1/4-inch) to give texture. Pat shrimp dry with paper towels.

Make filling

In a large bowl, combine the chopped shrimp, ground pork, minced water chestnuts, chopped green onions, and grated ginger. Add soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, cornstarch, egg white, and 1/2 teaspoon salt. Mix thoroughly using a folding and pounding motion (press the mixture against the bowl with a spatula or use a stand mixer on low) until the mixture is sticky and cohesive, about 2–3 minutes. Adjust seasoning: taste a small piece by pan-frying a teaspoon of mixture, and add up to the remaining salt if needed (total salt listed is 3 tsp; use remaining to taste).

Assembling

Set a wrapper on your palm. Spoon about 1 tablespoon (approximately 20–22 g) of filling into the center of the wrapper. Gather the edges of the wrapper up around the filling, leaving the top exposed, and press gently to form a short cylindrical shape with a slightly open top. Do not overfill—wrapper should come up to the filling’s sides about 80% of the way. Repeat until all filling is used. Place each finished shumai on a tray lined with parchment or lightly oiled to prevent sticking.

If steaming: press a few finely diced carrot pieces or a single pea into the center-top of each shumai for garnish.

Steaming (traditional)

Prepare a steamer: fill a wok or wide pot with 4 cups water (or water to about 1–2 inches below steamer basket). Bring water to a gentle boil over high heat. Lightly oil the steamer basket or line with lettuce/cabbage leaves to prevent sticking.

Arrange shumai in the steamer basket in a single layer with about 1/2 inch space between each. Place the basket over boiling water, cover, and steam for 6–8 minutes for smaller shumai or 8–10 minutes for larger ones, until filling is cooked through (shrimp turns opaque and internal temperature around 165°F / 74°C). Avoid over-steaming to keep wrappers tender.

Remove basket from heat and serve immediately with dipping sauce.

Deep-Frying (optional)

Heat neutral oil in a heavy-bottomed pot to 350°F (175°C). Fry shumai in small batches, seam-side down first, for 2–3 minutes until golden and crisp, turning as needed. Drain on paper towels and serve hot. Note: deep-fried shumai will be crispier and richer; ensure filling is cooked through.

Dipping Sauce

Combine soy sauce, rice vinegar, and chili oil in a small bowl. Taste and adjust — add more vinegar for tang, more soy for salt, or a pinch of sugar to balance. Serve alongside shumai.