Shrimp Shumai Recipe

1. Prepare shrimp

Rinse shrimp, pat dry, then roughly chop into small pieces. Reserve a few whole small shrimp or finely chop extra for a slightly chunky texture if desired.

2. Pulse to paste

Place chopped shrimp and ground pork (if using) in a food processor. Pulse briefly 6–8 times until mixture is coarsely paste — still slightly textured, not a smooth puree. If you don't have a processor, mince finely with a knife.

3. Mix filling

Transfer shrimp mixture to a bowl. Add grated ginger, chopped green onions (reserve a little for garnish if you like), soy sauce, sesame oil, Shaoxing wine, sugar, salt, white pepper, cornstarch, and egg white. Stir or fold briskly in one direction until the mixture becomes tacky and cohesive, about 30–60 seconds. This helps the filling bind and gives a springy texture.

4. Prepare work area

Set out a damp towel to keep wrappers from drying. Have a small bowl of water to moisten wrapper edges, a spoon or small ice cream scoop for portioning, and a plate or tray dusted lightly with cornstarch to place finished shumai.

5. Portion filling

Scoop about 1 tablespoon (roughly 18–20 g) of filling per dumpling. Adjust to your wrapper size; the recipe yields about 24–30 shumai depending on portion size.

6. Shape shumai

Lay one wrapper flat in your palm. Place the filling mound in the center. Use your fingers to press filling down and up slightly so the top is exposed. Bring the wrapper edges up around the filling but do not fully enclose — leave the top open. Gently squeeze the sides so the dumpling stands upright and the top is slightly flattened. If needed, moisten the wrapper edge with water to help it stick. Optionally press a small piece of finely diced carrot or a single pea into the center of each shumai as a garnish.

7. Arrange for steaming

Place each formed shumai on a lettuce or cabbage leaf or lightly oiled parchment/steamer liner inside the steamer basket, leaving space so they don't touch. Lightly brush tops with a drop of oil if you want a glossier finish.

8. Heat water

Pour about 4 cups of water into the steamer pot or wok and bring to a rolling simmer over medium-high heat.

9. Steam shumai

Place the steamer basket over the simmering water, cover, and steam for 6–8 minutes for small shumai or 8–10 minutes for larger ones, until shrimp is opaque, filling is set, and internal temperature reaches 65–70°C (150–158°F). Avoid over-steaming which can make filling rubbery.

10. Finish

Turn off heat, let shumai rest covered for 1 minute, then carefully remove the lid (tilt away to avoid dripping) and transfer shumai to a serving plate.

11. Whisk soy sauce, rice vinegar, sesame oil, and chili oil together in a small bowl. Adjust to taste and serve alongside hot shumai.