Steamed Shrimp Shumai (8) Recipe

Chop and combine

Finely chop raw shrimp so it has a slightly paste-like but slightly chunky texture (you should still feel small pieces). Place chopped shrimp and ground pork in a mixing bowl.

Add scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, egg white, and cornstarch to the bowl. If using, add diced water chestnuts for crunch. Mix vigorously with a spatula or spoon until mixture becomes sticky and cohesive (about 1–2 minutes). This helps the filling hold together when steamed.

Taste a small amount by quickly steaming a teaspoon of filling (or pan-frying a tiny patty) then adjust seasoning if needed (add a pinch more salt or soy sauce). Cover filling and refrigerate for 10–15 minutes to firm slightly if time allows.

Prepare a clean work surface and arrange wonton wrappers. Keep wrappers covered with a damp towel to prevent drying.

Brush a thin film of neutral oil on the edge of each wrapper or lightly oil your fingers to prevent sticking. Place about 1 heaping tablespoon (approximately 20–22 g) of filling in the center of each wrapper. For round wrappers: gather the wrapper edges up around the filling and press lightly to form an open top (like a cup) with exposed filling. For square wrappers cut into rounds, do the same. Make sure the base is relatively compact so dumplings stand upright. Leave the top exposed.

Optional: press a small pinch of shrimp roe or a dot of finely grated carrot onto the center of each shumai for color. Place each finished shumai on a lightly oiled steamer liner or on a bed of lettuce/cabbage leaf, spacing about 1 inch apart. Repeat until you have 8 shumai (this recipe yields about 8–12 depending on wrapper size; for this menu item plan for 8 larger shumai).

Bring about 1 L (1000 ml) of water to a rolling boil in your steamer pot. If using a bamboo steamer, stack as needed but don't overcrowd. Place steamer basket over boiling water (with lid on) and steam shumai over high heat for 6–8 minutes, until filling is fully cooked and shrimp is opaque (internal temperature should reach 63°C / 145°F).

If steaming multiple layers, rotate baskets halfway through to ensure even cooking. Avoid lifting lid during steaming to maintain steam and cooking time.

When done, remove steamer from heat and let sit for 30 seconds to 1 minute with lid on to settle. Carefully transfer shumai to a serving plate.

Whisk together soy sauce, rice vinegar, sesame oil, sugar, chili oil (if using), minced fresh ginger, and 1 teaspoon water in a small bowl until sugar dissolves. Taste and adjust balance: add a little more vinegar for acidity, sugar for sweetness, or soy for saltiness.

Serve shumai warm with dipping sauce on the side. Garnish plates with extra chopped scallion or a small wedge of lemon if desired.