Shumai Recipe

Prepare shrimp

Rinse shrimp, pat dry, then roughly chop into small pieces (or pulse 3–4 times in a food processor) so mixture is cohesive but still has some texture. If using ground pork, cut into small pieces and combine with chopped shrimp.

Combine filling ingredients

Place chopped shrimp (and pork if using) in a bowl. Add scallions, grated ginger, minced garlic, soy sauce, rice wine, sesame oil, cornstarch, egg white, salt, and white pepper. Mix vigorously with a spoon or spatula in one direction until mixture becomes sticky and slightly tacky (about 1–2 minutes). If filling seems too firm, add up to 1 tablespoon water and mix again to reach a plump, slightly loose consistency.

Taste a small pinch of raw filling by briefly pan-searing a tiny amount (optional) to check seasoning; adjust salt or soy if needed. Return mixture to bowl and refrigerate while preparing wrappers for easier handling.

Prepare workspace

Lay out wonton wrappers on a clean surface and keep a small bowl of water nearby to seal edges. If using parchment or lettuce, cut into squares to fit steamer and lightly oil them to prevent sticking.

Form shumai

Place one wrapper in your palm or on work surface. Put about 1 tablespoon of filling in center (adjust to fill amount so wrapper reaches about 3/4 up). Gather the edges up around the filling, leaving the top open, and press down the filling so the top is exposed. Squeeze gently so the shumai mound is compact and the base is flat. Repeat to make about 20–24 shumai.

Garnish

Press a small dab of diced carrot or a pea into the center of the exposed top of each shumai for color.

Set up steamer

Fill a wok or wide pot with about 2–3 inches (5–7 cm) of water and bring to a simmer. Place a steamer basket or bamboo steamer over the water (water should not touch the steamer contents). Line steamer with oiled lettuce leaves or parchment squares to prevent sticking.

Steam shumai

Arrange shumai in the steamer basket in a single layer, leaving space between each to prevent sticking. Cover and steam over simmering water for 6–8 minutes (for small shumai) or 8–10 minutes (for larger), until shrimp is opaque and internal temperature reaches 145°F (63°C). Do not over-steam or wrappers may become soggy.

Turn off heat and let shumai rest covered for 1 minute before removing to preserve moisture.

Whisk soy sauce, vinegar, chili oil, sesame oil, and sliced scallion in a small bowl. Adjust ratios to taste. Serve alongside freshly steamed shumai.

Transfer shumai to a serving plate. Serve hot with dipping sauce. Leftover shumai can be refrigerated up to 2 days or frozen (on a tray then in a bag) before steaming; add a minute or two to steaming time if steaming from refrigerated.