Wasabi Shumai Recipe
Steamed dumplings stuffed with shrimp and pork in a wasabi wrapper.
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Ingredients
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Filling
Wrappers & Wasabi Dressing
Garnish & Steaming
Dipping Sauce (optional)
Method
Filling
- 1
Prep shrimp
Pat the chopped shrimp dry with paper towels to remove excess moisture. This helps the filling bind and prevents it from becoming watery.
- 2
Combine proteins
In a medium bowl, add chopped shrimp and ground pork. Stir briefly to combine the two proteins evenly.
- 3
Aromatics and seasonings
Add the finely chopped green onion, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, sugar, salt, and white pepper to the bowl with the proteins.
- 4
Bind the filling
Add the egg white and cornstarch to the mixture. Using a firm spatula or spoon, mix by pressing and folding the mixture against the side of the bowl for 1–2 minutes until it becomes slightly sticky and cohesive. The mixture should hold together when pinched.
- 5
Chill briefly (optional)
Cover and refrigerate the filling for 15–20 minutes to let flavors meld and firm up, which makes shaping easier. If short on time, you can proceed immediately.
Wrappers & Assembly
- 6
Prepare wasabi paste
If using concentrated wasabi or powder, mix the prepared wasabi paste with 1 tsp water to a smooth slightly loose consistency so it can be brushed or spooned onto wrappers. Taste and adjust heat level as desired.
- 7
Prepare steamer
Line a bamboo or metal steamer with napa cabbage leaves or parchment paper with small holes. Bring an inch or two of water to a simmer in a wok or pot that will hold the steamer.
- 8
Fill wrappers
Lay a wrapper round on your palm. Using the back of a small spoon or a 1-tablespoon scoop, place about 1 tablespoon (approximately 20–22 g) of filling in the center of each wrapper.
- 9
Add wasabi
Spread a thin layer (about 1/4–1/2 tsp) of the prepared wasabi paste onto the inner side of the wrapper before or after placing the filling — either brush a small ring around the filling or dot the filling top with a small amount, depending on how much heat you want. Ensure distribution so every bite has a mild wasabi note.
- 10
Shape shumai
Gently press the filling so it rises slightly above the wrapper edge. Gather the wrapper sides up around the filling, pleating minimally if needed, and leave the top exposed. Press the top lightly to form a compact, upright dumpling. Optionally press a small carrot disc on top for color or a cilantro leaf.
- 11
Arrange in steamer
Place finished shumai into the lined steamer in a single layer, leaving about 1/2 inch (1 cm) between dumplings so steam can circulate. Repeat until all shumai are assembled.
Steaming & Serving
- 12
- 13
- 14
Make dipping sauce
In a small bowl, combine 3 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, and optional chili oil or fresh chili. Stir and serve alongside the shumai. The wasabi inside the wrapper will provide additional heat; adjust dipping sauce to taste.
- 15
Storage and reheating
Leftover cooked shumai can be refrigerated in an airtight container for up to 2 days. Reheat by steaming for 3–4 minutes until warmed through. Do not microwave for long periods to avoid rubbery shrimp.