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Pork and Shrimp Dumpling

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine: ,
Courses: , , , , ,
Best Season: Suitable throughout the year
Description

Pork and shrimp shumai (pronounced "shoo-my") are tender, steamed dumplings that originated in China and have become a favorite worldwide. These dim sum staples feature a savory filling of seasoned pork and shrimp wrapped in delicate wonton wrappers.

Quick to cook and easy to prepare, shumai is perfect for both novice and experienced cooks. They can be made in batches, steamed fresh, or frozen for later, offering a convenient and flavorful dish for any occasion. Perfect as an appetizer or a centerpiece for a dim sum feast!

Ingredients
    Shumai Ingredients:
  • 1 pound ground pork
  • 1/4 pound shrimp, minced
  • 1/4 pound shrimp, coarsely ground
  • 1 tablespoon onion, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons rice wine
  • 3 tablespoons oyster sauce
  • 4 tablespoons potato starch or all-purpose flour
  • 1 tablespoon sesame oil
  • 1 pack wonton wrappers (thin)
  • 1/4 cup shiitake mushrooms, finely chopped (optional)
  • Crab roe or a single pea, for garnish (optional)
    • Dumpling Sauce Ingredients:
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon hot chili oil or your favorite Asian hot sauce (optional, for a spicy kick)
Instructions
    Mix the Filling:
  1. 1
    In a bowl, combine the ground pork, ground shrimp, minced onion, minced garlic, rice wine, oyster sauce, potato starch, and sesame oil.
  2. 2
    Mix well until fully combined.
    3. Assemble the Shumai:
  3. 3
    Scoop about 1 oz of the filling mixture and place it in the center of a wonton wrapper. Gently crimp the wrapper around the filling to form the shumai shape.
  4. 4
    Optional: Freeze for Later Use:
  5. 5
    Place the assembled shumai on a parchment-lined baking sheet, ensuring they do not touch each other.
  6. 6
    Freeze in a single layer until solid (Individual Quick Freezing, or IQF), which prevents sticking.
  7. 7
    Once frozen, transfer to a resealable freezer bag or airtight container. Store for up to 3 months.
    8. Steam the Shumai:
  8. 8
    Steam the shumai for at least 9 minutes or until they reach an internal temperature of 165°F.
    9. Prepare the Dumpling Sauce:
  9. 9
    In a small bowl, combine the soy sauce, rice vinegar, and sesame oil. For a spicy kick, add 1 tsp of hot chili oil or your favorite Asian hot sauce.
    10. Serve:
  10. 10
    Serve hot with the dumpling sauce and enjoy your homemade dim sum.
  11. 11
    Maricel's Tip:
Maricel's Tips

This is a great recipe to get the kids involved in the kitchen! Forming the shumai is a fun, hands-on activity that’s perfect for little helpers. Let them scoop the filling and shape the dumplings—it’s a wonderful way to spend time together and teach them about cooking. Plus, they’ll be so proud to eat something they helped make!

Read it online: https://maricelskitchen.com/recipe/siumai/