Shrimp Shumai Recipe

Prepare shrimp

If using whole shrimp, pat dry, remove shells and tails, devein, then roughly chop into small 1/4-inch pieces. For a smoother texture, finely mince or pulse quickly in a food processor in short bursts (do not puree).

Combine ingredients

In a large bowl, add the chopped shrimp and ground pork. Add chopped water chestnuts, chopped scallions, grated ginger, minced garlic, egg white, soy sauce, sesame oil, Shaoxing wine, sugar, salt, white pepper and 2 tablespoons cornstarch. Mix firmly with a spoon or your hand until mixture becomes sticky and cohesive (about 1-2 minutes). This binding creates a springy shumai filling.

Taste and adjust

Pan-fry a small 1-tsp amount of filling in a lightly oiled skillet until cooked. Taste and adjust seasoning (add a pinch more salt, soy, or sugar) if needed. Refrigerate the filling 10 minutes if it seems too loose.

Prepare wrappers: Keep wonton wrappers covered with a damp towel to prevent drying.

Form shumai: Place one wrapper in the palm of your hand or on a work surface. Put about 1 to 1 1/2 tablespoons (approximately 20 g) of filling in the center. Gather the wrapper up around the filling, leaving the top exposed. Gently press the sides to form a straight-sided cup about 1 to 1.25 inches tall. Do not fully seal the top; leave the filling visible. If wrapper edges don’t stick, dab a little water on the rim to help seal. Repeat until all filling is used (should make about 20–24 shumai).

Garnish each shumai: press a small thin carrot round or a cilantro leaf into the top of each shumai for color.

Set up steamer: Add water to a wok or pot and bring to a gentle boil. Line steamer basket with parchment paper (pierce a few holes) or cabbage leaves to prevent sticking, or brush lightly with oil.

Place shumai in steamer: Arrange shumai in a single layer with a little space between them. Do not overcrowd. Cover with lid.

Steam: Steam over rolling simmer for 6–8 minutes if using finely chopped shrimp; 8–10 minutes if pieces are larger or if using chilled filling. Steam until shrimp and pork are opaque and internal temperature reaches 74°C (165°F).

Finish: Remove lid carefully to avoid dripping water onto shumai. Serve immediately with dipping sauces.

Heat oil: Pour oil into a deep pot to a depth of at least 6–8 cm and heat to 175°C (350°F). Use a thermometer.

Dust and fry: Lightly dust the outside of each assembled shumai with cornstarch to reduce sticking and help crisp. Fry in small batches (4–6 pieces depending on pot size) for 2.5–3.5 minutes until golden brown and cooked through, turning as needed so all sides brown evenly.

Drain: Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauces.

Make dipping sauce: Combine soy sauce, black or rice vinegar and chili oil (if using) in a small bowl. Adjust ratios to taste (2:1 soy to vinegar is a good starting point).

Serve: Arrange shumai on a platter; serve immediately while hot with dipping sauce on the side.