How to Cook Shumai

Co-authored by Ririka Evans

Last Updated: December 3, 2022

If shumai is your favorite dish at Japanese restaurants, there's no reason not to recreate them at home. These tasty dumplings are usually filled with ground shrimp and pork, so they're easy to make with a food processor and some store-bought wonton wrappers. For traditional shumai, you steam the dumplings in a bamboo steamer, but you can still prepare the dish quickly and easily so there's no need to head to a restaurant when a craving hits.

Ingredients

Filling

2 pounds (907 g) large shrimp, peeled and deveined
1 pound (454 g) ground pork
3 tablespoons (45 ml) toasted sesame oil
3 tablespoons (45 ml) soy sauce
1 tablespoon (8 g) cornstarch
3 tablespoons (11 g) fresh ginger, peeled and grated
5 cloves garlic, smashed
4 green onions, chopped
4 egg whites
1 lemon, juiced
Kosher salt and freshly ground black pepper
4-ounce can (115 g) water chestnuts or bamboo shoots, minced

Wrappers

10-ounce (284 g) package wonton wrappers
Napa cabbage leaves, for lining the steamer
Canola oil

Dipping Sauce

5 tablespoons (75 ml) Asian chile paste
10 tablespoons (150 ml) light soy sauce

Makes 60 dumplings

Part 1

Part 1 of 4:

Preparing the Filling

1
Combine all of the filling ingredients except the water chestnuts. Add 2 pounds (907 g) of large peeled and deveined shrimp, 1 pound (454 g) of ground pork, 3 tablespoons (45 ml) of toasted sesame oil, 3 tablespoons (45 ml) of soy sauce, 1 tablespoon (8 g) of cornstarch, 3 tablespoons (11 g) of fresh ginger that’s been peeled and grated, 5 smashed cloves garlic, 4 chopped green onions, 4 egg whites, the juice from one lemon, and kosher salt and freshly ground black pepper to taste in a food processor. Pulse the ingredients until they’re smooth.^{[1]
X
Research source}
- You’ll likely need to pulse the ingredients 3 to 5 times to get the right texture. It should be slightly chunky, not completely pureed.
Once the filling mixture is smooth, use a spatula to transfer it to a medium bowl. Add a 4-ounce (115 g) can of water chestnuts that have been minced to the bowl, and gently fold them in.^{[2]
X
Research source}

Advertisement
When the water chestnuts are incorporated, use clean hands to form a small patty with the filling. You should use approximately 2 tablespoons (17 g) to make the patty.^{[3]
X
Research source}
Place a small saute pan on the stove over medium-high heat. Allow the oil to heat for 3 to 5 minutes, and then place the patty made of the filling in the oil.^{[4]
X
Research source}
With the patty in the oil, allow it to cook until it’s browned on the first side, which should take 2 to 3 minutes. Flip the patty over, and cook it for another 2 to 3 minutes or until both sides are browned.^{[5]
X
Research source}
6
Taste the patty to determine if the filling is seasoned properly. Once the patty is finished cooking, transfer it from the pan to a paper towel-lined plate to drain for a minute. Next, taste the patty to see if you like the filling’s seasoning. If necessary, mix in some more salt and pepper.^{[6]
X
Research source}
- You can mix in more of any other seasonings that you feel are lacking as well. For example, you might add a little more ginger or garlic if you want those flavors to be stronger.
- If you decide to add more seasonings to the dumpling filling, it's a good idea to make a second patty for tasting to ensure you're happy with the flavors.
Advertisement

Part 2

Part 2 of 4:

Filling the Wonton Wrappers

1
Brush the edges of a wonton wrapper with water. For the shumai, you’ll need a 10-ounce (284 g) package of wonton wrappers. Unwrap the wontons and cover them with a damp paper towel to keep them from drying out. Next, lift a wrapper from the pile and use a pastry brush to wet the edges with water.^{[7]
X
Research source}
- If you prefer, you can use a beaten egg to dampen the edges of the wonton wrappers. The egg is stickier, which can help the wrappers stay closed. However, it's easy to over-saturate the edges with egg so they don't stay closed as well. Using water typically offers more control.
Make a circle with your thumb and forefinger and lay the wrapper on top. Press down gently so the dough forms a cup shape in your hand.^{[8]
X
Research source}
Place 2 teaspoons (6 g) of the filling in the center of the wrapper. Use the back of the spoon to gently press down the filling.^{[9]
X
Research source}
If any of the wrapper’s edges are overhanging, fold them up around the filling. Press the wrapper around the filling to ensure that it’s secure, though the filling should be exposed at the top.^{[10]
X
Research source}
5
Tap the top and bottom of the dumpling so it’s flat. When the shumai is secure, tap the bottom of it against a plate, countertop, or other work surface to flatten it. Use the back of a spoon to flatten the top of the dumpling as well.^{[11]
X
Research source}
- If you like, you can add some frozen peas and/or carrots to the top of the shumai as a topping when you’re finished shaping them.
After you’ve filled the first dumpling, set it down on a clean plate. Continue shaping and filling all of the dumplings until you’ve used up all of the wonton wrappers.^{[12]
X
Research source}

Advertisement

Part 3

Part 3 of 4:

Steaming the Shumai with Dipping Sauce

1
Line a bamboo steamer with cabbage leaves. To cook the shumai, you need a bamboo steamer. Lay several leaves of napa cabbage in the bottom of the steamer to line it.^{[13]
X
Expert Source

Ririka Evans
Personal Chef

Expert Interview}^{[14]
X
Research source}
- You can substitute lettuce for the cabbage if you prefer.
- Two to three leaves is usually enough to line the steamer.
- If you don't have a bamboo steamer, you can substitute a metal steamer basket. In addition to lining it with the cabbage leaves, though, it's a good idea to mist it with baking spray first to ensure that none of the dumplings stick if there are any gaps in the leaves.
Add 1- to 2-inches (2.5- to 5-cm) of water to a large, wide pan. Place it on the stove over high heat, and allow the water to come to a boil, which should take about 3 to 5 minutes.^{[15]
X
Research source}
3
Place the steamer over the pan and add the shumai. When the water has come to a boil, set the steamer over the pan. Use tongs to place the dumplings into the steamer, and cover the steamer with its lid.^{[16]
X
Research source}
- Make sure the water doesn’t touch the bottom of the steamer. However, you may need to add more water to the pan as it evaporates during the steaming process.
- Depending on how large the steamer is, you may need to cook the shumai in batches.
^{[17]
X
Expert Source

Ririka Evans
Personal Chef

Expert Interview} Once the shumai is in the steamer, reduce the heat to medium. Allow the dumplings to cook for 8 to 10 minutes or until they are cooked through.^{[18]
X
Research source}

Advertisement

Part 4

Part 4 of 4:

Serving the Shumai

1
Mix the chile paste and light soy sauce together. While the shumai is steaming, add 5 tablespoons (75 ml) of Asian chile paste and 10 tablespoons (150 ml) of light soy sauce to a small bowl. Stir together well so they are completely blended.^{[19]
X
Research source}
- You can substitute your favorite Asian dipping sauce if you prefer. Even plain soy sauce can work well.
When the dumplings are cooked through, carefully remove the steamer from the pan. Use a pair of tongs to remove the shumai from the basket and transfer them to a serving platter or plate.^{[20]
X
Research source}
3
Place the dipping sauce on the platter and serve the shumai while still hot. Once you’ve arranged the shumai on the platter, add the bowl of dipping sauce. Set the dumplings out to serve while they’re still warm.
- Store any leftover shumai in an airtight container in the refrigerator. They should stay fresh for 3 to 4 days.
Advertisement

Expert Q&A

Search

Add New Question

Question

How do you cook frozen dumplings?

Ririka Evans
Personal Chef
Ririka Evans is a Personal Chef and the Founder of Home Cooking Solutions based in Frederick, Maryland. She has been a Chef for over 11 years at commercial kitchens across Japan and the US. She specializes in Japanese food and home-cooked meals. She creates customized menus and cooks for both families and special events. She’s prepared meals for clients from all walks of life, including public figures, CEOs, business owners, professionals, and busy families. She studied cooking and catering at Stratford Career Institute and is a certified ServSafe Food Protection Manager.

Ririka Evans

Personal Chef

Expert Answer

I believe the best way would be to use steam. Put water in a bowl and then steam them inside of the microwave.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 0 Helpful 0

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Tips

Some shumai recipes include mushrooms in the filling. You can fold in 3 to 5 shiitake mushrooms that have been soaked and finely chopped with the water chestnuts if you like.

Thanks
Helpful 0 Not Helpful 0