PORK & Shrimp Shumai
- 1h 0mPrep Time
- 10m Cook Time
- 1h 10mReady In
Shumai are Chinese steamed dumplings filled with a savory mixture of ground pork, shrimp, and shiitake mushrooms. They are typically served with dipping sauces like soy-lime or chili oil.
Ingredients
- 680 g All-Purpose Egg Dough
- 60 store-bought dumpling skins
- dried whole-cap medium shiitake mushrooms
- 227 g small to medium shrimp peeled and minced to a chunky paste
- 680 g ground pork
- scallions thinly sliced
- 4.93 ml sugar
- kosher salt
- 1.23 ml freshly ground black pepper
- 14.8 ml cornstarch
- 14.8 ml Shaoxing wine
- 44.4 ml soy sauce
- Sambal
- 44.4 ml toasted sesame oil
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 3.06 mg
- Iron: 0.15 mg
- Magnesium: 3.03 mg
- Phosphorus: 22.5 mg
- Potassium: 41.1 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g All-Purpose Egg Dough
- 60 store-bought dumpling skins
- dried whole-cap medium shiitake mushrooms
- 680 g ground pork
- 4.93 ml sugar
- kosher salt
- 1.23 ml freshly ground black pepper
- 14.8 ml cornstarch
- 14.8 ml Shaoxing wine
- 44.4 ml soy sauce
- Sambal
- 44.4 ml toasted sesame oil
Prepare
- 227 g small to medium shrimp, peeled and minced to a chunky paste
- scallions, thinly sliced
Let's Cook
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Step 1.
Prepare the All-Purpose Egg Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins. Cover with a damp cloth to prevent drying.
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Step 2.
Place 5 to 6 dried shiitake mushrooms in a bowl and cover with hot water. Let soak for 20–30 minutes until softened. Drain, squeeze out excess water, remove and discard stems, and finely mince the caps. (Reserve the soaking liquid for another use if desired.)
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Step 3.
Peel and devein ½ pound shrimp (51/60 or 41/50 count), then mince into a chunky paste. In a large bowl, combine the minced mushrooms, shrimp, 1½ pounds ground pork, 4 to 5 thinly sliced scallions, 1 teaspoon sugar, 1 to 2 teaspoons kosher salt, ¼ teaspoon black pepper, 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine (or sake/dry sherry), 3 tablespoons soy sauce, 1 to 3 tablespoons sambal (start with 1 tablespoon if store-bought), and 3 tablespoons toasted sesame oil.
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Step 4.
Stir the filling vigorously with a wooden spoon, smashing and spreading the mixture against the bowl, for 2 to 3 minutes until fully blended and tacky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to allow flavors to meld.
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Step 5.
While the filling chills, prepare the steamer: line a bamboo or metal steamer basket with parchment paper or cabbage leaves, leaving small gaps for steam circulation. Bring water in the wok or pot to a boil.
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Step 6.
Form the shumai: Place a dumpling skin in your palm, add about 1 tablespoon of filling in the center, and gather the edges around the filling, leaving the top exposed. Gently squeeze to shape into a cylinder with a flat bottom. Tap the bottom on the counter to flatten. If desired, garnish the exposed filling with a pinch of finely grated carrot or a slice of scallion.
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Step 7.
Arrange the shumai in the steamer basket, leaving ½ inch between them. Steam over boiling water, covered, for 8–10 minutes until the filling is cooked through and the skins are translucent. (If using store-bought skins, reduce steaming time by 1–2 minutes.)
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Step 8.
Remove the steamer basket from heat. Let the shumai rest for 1 minute before serving. Serve with soy-lime sauce, gyoza sauce, or chili oil.