Shumai Recipe

Prep shrimp

Roughly chop the shrimp into small pieces (about 1/4–1/2-inch). Place half the chopped shrimp in a food processor and pulse briefly 3–4 times until coarsely ground but still slightly chunky. Transfer to a bowl and add the remaining chopped shrimp so the filling has some texture.

Combine filling

To the bowl with the shrimp, add ground pork (if using), thinly sliced scallions, grated ginger, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch, and egg white. Mix thoroughly with a spatula or your hand, folding and pressing until the mixture becomes sticky and cohesive (about 1–2 minutes). This tackiness helps the shumai hold together.

Chill

Cover the filling and refrigerate for 15–20 minutes to let flavors meld and the cornstarch hydrate. This also firms the mixture, making forming easier.

Prepare a small bowl of water for sealing and a tray lined with parchment or a lightly oiled plate to place finished shumai.

Portion

Spoon about 1 tablespoon (roughly 15–18 g) of filling into the center of each wonton wrapper. You can slightly moisten the edges of the wrapper with water to help shape and adhere.

Shape

Gather the wrapper up around the filling, leaving the top exposed. Gently press the filling down so the top is flat. Pinch or pleat the wrapper sides to create a frilled skirt; the bottom should be closed enough to hold filling but not sealed tight like a dumpling—shumai have an open top. Press the base lightly so each piece stands upright. Repeat with remaining wrappers and filling.

If you want uniform tops, press a single small shrimp piece or a tiny dot of carrot on top of each shumai for decoration before cooking (optional).

Heat a large skillet (nonstick or cast-iron) over medium-high heat. Add about 1–2 tablespoons of the vegetable oil and swirl to coat the bottom.

Arrange shumai in the pan in a single layer, flat side down, leaving a little space between them. Cook without moving for 2 minutes, until bottoms are golden brown.

Add 1/4 cup water to the pan (careful: it may splatter). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, until filling is cooked through (shrimp should be opaque and firm and pork, if used, should reach safe temperature).

Remove lid and let any remaining water evaporate. Add another tablespoon of oil around the shumai and increase heat to medium-high for 30–60 seconds to re-crisp the bottoms.

Alternatively, to fully deep-fry (crispier) heat remaining oil to 350°F/175°C and fry shumai in batches 2–3 minutes until golden and cooked; drain on paper towels. If deep-frying, ensure wrappers are sealed at the bottom to hold filling.

Whisk together soy sauce, black vinegar, chili oil, sesame oil, and sliced scallion in a small bowl to make the dipping sauce.

Serve shumai hot, arranged on a platter with the dipping sauce. Garnish with extra sliced scallion or toasted sesame seeds if desired.