Shumai (8) Recipe

Prepare shrimp

Pat the shrimp dry with paper towels, then coarsely chop into small pieces (about 1/4 inch). Keep chilled.

In a medium bowl combine chopped shrimp and ground pork. Add finely chopped water chestnuts, sliced scallions, and grated ginger.

Add soy sauce, sesame oil, Shaoxing wine, cornstarch, egg white, salt and white pepper to the bowl. Stir mixture vigorously in one direction until sticky and slightly pasty (about 1–2 minutes). This helps bind the filling.

Taste a tiny bit of raw filling by quickly pan-frying a 1/2 teaspoon sample to check seasoning (optional). Adjust salt/soy if needed. Keep filling chilled until assembling.

Prepare a small bowl of water to moisten wrapper edges. Lay one wonton wrapper on a clean surface or in the palm of your hand.

Place about 1 tablespoon (heaping) of filling in the center of the wrapper. Gather the wrapper up around the filling, pressing gently to form an open-top purse. Squeeze the top slightly to compact filling so it holds together.

Flatten the bottom slightly so the shumai stands upright. Optionally press a small piece of carrot or a pea on top of each shumai as garnish.

Repeat with remaining wrappers and filling to make 8–12 shumai (yield here: 8 larger shumai). Place finished shumai on a tray lined with parchment or dusted with a little cornstarch to prevent sticking.

If steaming, line the steamer basket with cabbage leaves or parchment rounds and brush lightly with oil to prevent sticking.

Arrange shumai upright in the steamer with a little space between them (they will expand slightly). Do not overcrowd.

Bring 3–4 cups of water to a simmer in a wok or saucepan. Place the steamer over the simmering water, cover, and steam for 6–8 minutes for fully cooked shrimp and pork. Internal temperature should reach 165°F (74°C).

Turn off heat, remove lid carefully (tilt away from face to avoid steam burns), and transfer shumai to a serving plate. Serve immediately with dipping sauce.

If deep-frying, heat neutral oil in a heavy pot or deep fryer to 350°F (175°C). Use enough oil to submerge shumai (about 1–2 inches depth for small batches, or more for full deep frying).

Gently lower shumai into the hot oil, a few at a time to avoid crowding. Fry for 2.5–4 minutes, turning once, until wrappers are golden brown and filling is cooked through.

Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauce.

Whisk together soy sauce, rice vinegar, chili oil, sesame oil and sugar in a small bowl until sugar dissolves. Taste and adjust balance to preference (more vinegar for tang, more chili for heat).