Pork Shumai

Pork Shumai

Juicy pork and shrimp filling wrapped in thin dumpling skins, steamed until tender.

Total 55 min Makes 24 dumplings Calories 310/serving

Dietary

Dairy free, Nut free

Allergens

Shellfish, Wheat, Soy, Sesame, Red meat

These open-topped steamed dumplings pack a savory pork and shrimp filling seasoned with ginger, scallion, and sesame oil into delicate wonton wrappers. A classic dim sum staple, they steam up plump and juicy with a slightly bouncy texture from the cornstarch binder. Serve them with soy sauce or chili oil for dipping as an appetizer or light meal.

Ingredients

  • 1 pound ground pork
  • 1/2 pound shrimp, peeled, deveined, and finely chopped
  • 4 dried shiitake mushrooms, soaked and finely diced
  • 3 tablespoons scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 24 round wonton wrappers (shumai wrappers)
  • 1 tablespoon carrot, finely diced (for garnish)
  • napa cabbage leaves, for lining steamer

Method

  1. In a large bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, scallions, and ginger.

  2. Add the soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, white pepper, and salt to the bowl.

  3. Mix the filling vigorously with a spoon or by hand in one direction for 2 to 3 minutes until it becomes sticky and well combined.

  4. Cover the filling and refrigerate for 20 minutes to firm up and let the flavors meld.

  5. Place a wonton wrapper in your palm and spoon about 1 tablespoon of filling into the center.

  6. Gently gather the edges of the wrapper around the filling, pleating as you go, leaving the top of the filling exposed. Squeeze gently around the middle to create a waist and flatten the base so the dumpling stands upright.

  7. Press a small pinch of diced carrot onto the exposed filling for garnish. Repeat with remaining wrappers and filling to form 24 dumplings.

  8. Line a steamer basket with napa cabbage leaves or perforated parchment to prevent sticking.

  9. Arrange the shumai in the steamer basket, leaving space between each so they don't touch.

  10. Bring water in a wok or pot to a boil, set the steamer basket over the water, cover, and steam until the filling is cooked through and the pork reaches 160°F internally.

  11. Carefully remove the steamer basket from the heat and let the shumai rest for 2 minutes before serving hot with soy sauce or chili oil for dipping.

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    Pork Shumai

    These open-topped steamed dumplings pack a savory pork and shrimp filling seasoned with ginger, scallion, and sesame oil into delicate wonton wrappers. A classic dim sum staple, they steam up plump and juicy with a slightly bouncy texture from the cornstarch binder. Serve them with soy sauce or chili oil for dipping as an appetizer or light meal.

    55 min 24 dumplings 310 cal

    Ingredients

    • 1 pound ground pork
    • 1/2 pound shrimp, peeled, deveined, and finely chopped
    • 4 dried shiitake mushrooms, soaked and finely diced
    • 3 tablespoons scallions, finely chopped
    • 1 tablespoon fresh ginger, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon Shaoxing wine
    • 1 tablespoon cornstarch
    • 1/2 teaspoon sugar
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon salt
    • 24 round wonton wrappers (shumai wrappers)
    • 1 tablespoon carrot, finely diced (for garnish)
    • napa cabbage leaves, for lining steamer

    Method

    1. 1

      In a large bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, scallions, and ginger.

    2. 2

      Add the soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, white pepper, and salt to the bowl.

    3. 3

      Mix the filling vigorously with a spoon or by hand in one direction for 2 to 3 minutes until it becomes sticky and well combined.

    4. 4

      Cover the filling and refrigerate for 20 minutes to firm up and let the flavors meld.

    5. 5

      Place a wonton wrapper in your palm and spoon about 1 tablespoon of filling into the center.

    6. 6

      Gently gather the edges of the wrapper around the filling, pleating as you go, leaving the top of the filling exposed. Squeeze gently around the middle to create a waist and flatten the base so the dumpling stands upright.

    7. 7

      Press a small pinch of diced carrot onto the exposed filling for garnish. Repeat with remaining wrappers and filling to form 24 dumplings.

    8. 8

      Line a steamer basket with napa cabbage leaves or perforated parchment to prevent sticking.

    9. 9

      Arrange the shumai in the steamer basket, leaving space between each so they don't touch.

    10. 10

      Bring water in a wok or pot to a boil, set the steamer basket over the water, cover, and steam until the filling is cooked through and the pork reaches 160°F internally.

    11. 11

      Carefully remove the steamer basket from the heat and let the shumai rest for 2 minutes before serving hot with soy sauce or chili oil for dipping.