Dumplings (shumai) (8 Pcs) Recipe

Chop and pulse shrimp

Rinse shrimp and pat dry. Roughly chop shrimp, then pulse briefly in a food processor (2–3 short pulses) until coarsely ground but not paste-like. Alternatively, mince finely by knife. Transfer to a mixing bowl.

Prepare vegetables

If using napa cabbage, very finely chop and then sprinkle with a pinch of salt. Let sit 5 minutes to draw moisture, then squeeze out excess liquid using your hands or a towel. This prevents a watery filling. Add the chopped cabbage, sliced green onions, minced garlic, and minced ginger to the bowl with shrimp.

Season and bind

Add soy sauce, sesame oil, cornstarch, egg white, salt, and white pepper to the shrimp-vegetable mixture. Mix vigorously with a spatula or spoon in one direction for about 30–60 seconds until sticky and well combined—this helps the filling hold together. Taste a small pinch (quickly cooked in a microwave or pan) and adjust seasoning if needed.

Prepare wrappers

Lay out one shumai wrapper on a clean surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Portion filling

Using a tablespoon or small ice cream scoop, place about 1 1/2 tablespoons (roughly 20–25 g) of filling into the center of each wrapper. You want the filling to be slightly taller than the wrapper edge so shumai have a straight-sided, open-top shape.

Shape shumai

Gather the wrapper edges around the filling and gently squeeze so the sides compress and the top remains open. You can pleat a few times all around for a neat look, or simply pinch the sides so the filling is exposed on top. Place each formed shumai onto a lined or lightly oiled steamer tray, top each with a small pinch of finely diced carrot for color if desired.

Heat steamer

Bring 2 cups of water to a simmer in a wok or steamer pot. If using a bamboo steamer, stack it over simmering water. Line the steamer with parchment with holes or cabbage leaves and brush lightly with oil to prevent sticking.

Steam

Arrange shumai in the steamer with a little space between each. Cover and steam over medium-high simmer for 6–8 minutes until shrimp are opaque and internal temperature reaches 145°F (63°C). Avoid over-steaming or wrappers may become soggy.

Rest

Turn off heat and let shumai rest in the covered steamer for 1 minute to settle. Carefully remove with a spatula or tongs.

While dumplings steam, combine soy sauce, rice vinegar, water, grated ginger, sesame oil, and sugar (if using) in a small bowl. Stir to dissolve sugar. Taste and adjust: add chili flakes or a few drops of chili oil if you like heat. Serve in small dipping bowls alongside hot shumai.

Transfer shumai to a serving plate, garnish with the optional diced carrot on top of each piece and extra sliced green onion if desired. Serve immediately with ginger dipping sauce.