Shumai (6 Pcs) Recipe

Chop and pulse shrimp

Cut the shrimp into rough chunks and pulse in a food processor 4–6 short times until you have a coarse paste with some small pieces remaining. Alternatively, finely chop by hand until paste-like but slightly chunky.

Combine filling ingredients

Transfer the chopped shrimp to a bowl. Add the ground pork (if using), finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, cornstarch, salt, and finely diced water chestnuts or bamboo shoots. Mix thoroughly with a spoon or spatula until the mixture is sticky and cohesive (about 1–2 minutes). Cover and chill for 10–15 minutes to let flavors meld and the cornstarch bind the mixture.

Prepare wrappers

Lightly dampen a clean work surface. Keep the wonton wrappers covered with a slightly damp towel so they don't dry out. Beat the egg white in a small dish.

Portion filling

Divide the chilled filling into 6 equal portions (about 50 g each). Roll each portion into a small ball between your palms.

Shape shumai

Place one wonton wrapper in your hand or on the work surface. Put a ball of filling in the center. Dip your finger into the egg white and run a thin line around the inner edge of the wrapper. Gather the wrapper up around the filling, pressing gently so the bottom is flat and the top remains open and exposed. Press the filling down slightly so it peaks above the wrapper. Repeat with remaining wrappers.

Garnish

Press a small piece of carrot or a pea into the center of each shumai for color. Place assembled shumai on a lightly oiled tray or on parchment squares to prevent sticking.

Prepare steam setup

Bring water to a simmer in a wok or large pot with a steamer basket or bamboo steamer. Lightly oil the steamer surface or line with parchment (poke small holes) or cabbage leaves to prevent sticking.

Steam shumai

Arrange shumai in the steamer, leaving space between them for steam circulation. Cover and steam over medium-high simmer for 6–8 minutes (for raw shrimp and pork) or 5–6 minutes (if using fully cooked shrimp) until shrimp is opaque, pork is cooked through, and internal temperature reaches 70°C / 160°F. Do not oversteam or wrappers may become gummy.

Rest briefly

Remove shumai from the steamer and let rest 1 minute before serving so juices redistribute.

Serve 6 shumai warm with soy sauce and optional chili oil on the side for dipping.