Name: Cantonese Shumai with Pork and Shrimp Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 1 h 10 min
Cuisine: Cantonese
Ingredients: 30 Hong Kong Style dumpling wrappers, thawed if using frozen; Frozen peas, for garnish (Optional); 1 large carrot, sliced thinly into rounds (Optional); 1/2 lb shelled and deveined raw shrimp; 10 oz ground pork (20% fat); 2 eggs; 2 teaspoons cornstarch; 2 teaspoons Shaoxing wine (or dry sherry); 1 tablespoon oyster sauce; 1 teaspoon light soy sauce (or regular soy sauce); 1 teaspoon grated ginger; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon white pepper powder; 1 tablespoon toasted sesame oil; 3 tablespoons Chinkiang vinegar; 1/2 thumb ginger, thinly sliced

Ingredients

30 Hong Kong style dumpling wrappers, thawed if using frozen

Frozen peas, for garnish (optional)

1 large carrot, sliced thinly into rounds (optional)

1/2 lb shelled and deveined raw shrimp

10 oz ground pork (20% fat)

2 eggs

2 teaspoons cornstarch

2 teaspoons Shaoxing wine (or dry sherry)

1 tablespoon oyster sauce

1 teaspoon light soy sauce (or regular soy sauce)

1 teaspoon grated ginger

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon white pepper powder

1 tablespoon toasted sesame oil

3 tablespoons Chinkiang vinegar

1/2 thumb ginger, thinly sliced

Instructions

Step 1: Prepare the filling without a food processor by reserving 3 to 4 shrimp and chopping them into small pieces. Mince the rest of the shrimp as finely as possible.

Step 2: Combine the minced shrimp, ground pork, eggs, and cornstarch. Beat the mixture with a pair of chopsticks or a wooden spatula until very sticky.

Step 3: Add Shaoxing wine, oyster sauce, soy sauce, grated ginger, sugar, salt, white pepper, and toasted sesame oil to the meat mixture. Mix very well until smooth and sticky, then fold in the reserved chopped shrimp pieces.

Step 4: Alternatively, prepare the filling with a food processor by reserving 3 to 4 shrimp chopped into small pieces and pulsing the rest of the shrimp until coarsely chopped. Add the remaining filling ingredients and process until a fine paste forms. Transfer to a bowl and stir in the reserved shrimp pieces.

Step 5: Assemble the shumai by placing a dumpling wrapper on a clean surface and lightly wetting the edge with water. Put about 1 tablespoon of filling in the center. Gather the wrapper edges around the filling, pinching and pleating to form a cup with an open top. Press lightly on top to secure the filling while holding the bottom to pack it in.

Step 6: Garnish each shumai with a green pea on top and place a carrot slice at the bottom if using. Repeat until all wrappers and filling are used.

Step 7: Line a steamer with a wet cheesecloth or steaming parchment (or use the carrot slices as liners). Arrange shumai in the steamer basket about one finger’s width apart.

Step 8: Bring a large pot of water to a boil over medium-high heat. Place the covered steamer basket over the boiling water and steam shumai for 7 to 8 minutes until fully cooked.

Step 9: Serve shumai hot, either plain or with a dipping sauce made from Chinkiang vinegar and thinly sliced ginger.

Step 10: To store and cook frozen shumai, place uncooked shumai on a greased baking sheet spaced apart. Cover with plastic wrap and freeze until solid. Transfer to bags or containers for storage.

Step 11: When ready to cook frozen shumai, steam them directly from frozen over boiling water for about 15 minutes until cooked through.

Tips & Variations

For a smoother filling texture, use a food processor; for a chunkier bite, finely mince shrimp by hand.

Substitute pork with chicken or use all shrimp for a lighter version.

Add finely chopped water chestnuts for extra crunch in the filling.

Use frozen peas for garnish to add a pop of color and a hint of sweetness.

Toast the sesame oil briefly before adding for a nuttier aroma.

Storage

Uncooked shumai can be frozen on a baking sheet until firm, then stored in airtight containers or freezer bags for up to 1 month. Steam directly from frozen—no thawing needed—for about 15 minutes until cooked through. Cooked shumai can be refrigerated for up to 2 days and reheated by steaming or microwaving gently with a damp paper towel to retain moisture.

FAQs

Can I substitute other meats for pork in shumai?

Yes, ground chicken or turkey can be used as a leaner alternative, and some recipes use only shrimp for a seafood version. Adjust seasoning as needed to complement the meat choice.

How do I prevent shumai wrappers from drying out during assembly?

Keep unused wrappers covered with a damp cloth or plastic wrap to prevent drying. Work quickly and lightly moisten the edges with water to seal the dumplings properly.