Shumai Dim Sum Dumplings Recipe
Shumai are Chinese steamed dumplings traditionally stuffed with pork and shrimp. In this version, you can stuff them with ground chicken, pork, shrimp, tofu or a combination. The filling is used raw, making these super easy to fill.
Ingredients
- About 1 lb ground chicken, ground
- pork or whole shrimp (shell, tail and
- vein removed) or a combination
- *For vegetarian, see footnote
- Seasoning Ingredients
- 1 tbsp Shaoxing wine or mirin
- 1 tbsp light soy or tamari
- 1-2 tablespoons water
- 1 tsp sesame oil
- 1 heaping tsp sugar
- 1 tsp cornstarch
- ¼ tsp white pepper
- 2 tsp oyster sauce or vegetarian
- oyster sauce
- Vegetable Mix
- 3-4 shiitake mushrooms, fresh or
- dried (rehydrated in hot water if
- dried)
- 2 green onions, finely chopped
- 2 tsp freshly grated ginger
- 20-24 round (or square) egg
- dumpling/wonton wrappers (about
- 3-3 ½ inches wide_
- Dipping Sauce
- 3 tbsp soy sauce or tamari
- 1 tbsp plain vinegar
- Hot chili sauce, to taste (I use Sambal
- Olek)
Instructions
- 1
If you are using shrimp, mince it finely.
- 2
In a mixing bowl, mix together the ground protein and all the seasoning ingredients. Stir well in a stirring motion (not squeezing motion). At this point you can refrigerate the mixture until you are ready to stuff the shumai.
- 3
Prepare the vegetable mix. Chop the mushrooms very finely.
- 4
When you are ready to stuff the shumai, combine the protein mixture with the chopped vegetables and mix well.
- 5
Use your forefinger and thumb to form an “O” then use that form as a “hole” into which you stuff the filling. Lay a dumpling wrapper onto of the “O” you made with your thumb and finger. Spoon a small amount of filling (about 1 tbsp) into the centre of each dumpling wrapper. Lightly squeeze to shape the dumpling up around the filling. If there are any “flappy” bits of wrapper (especially if you used square wrappers), with a wet finger, dampen the exterior of the wrapper and fold over the extra flap onto itself. Repeat until all the filling is used up.
- 6
If you are using a steamer, cut a round of parchment paper to fit the bottom of the steamer and poke a lot of holes in the parchment so that the steam can come through. Place the parchment in the basket and place the shumai on top of it. Fill a wok, pot or fry pan with few inches of water and bring to a boil. Set the steamer over the wok, pot or pan. Cook for 10-12 minutes. If you want to pan fry: Heat a couple tablespoons of a neutral oil in a large fry pan (nonstick is best) and fry the bottom of each dumpling until lightly golden. Carefully add ¼ cup water to the pan and immediately cover the pan, cook for 6-8 minutes. Remove the dumplings and repeat with more.
- 7
Make the Dipping Sauce: Mix together the ingredients in a small bowl.
- 8
Serve the hot shumai with the dipping sauce. Makes about 20 dumplings. Serves 4-
- 9
*For Vegetarian: Mash up a block of firm or extra-firm of tofu with a fork. Add ½ cup cooked sticky rice plus 1 beaten egg. Then add the seasoning ingredients and vegetable mix. To cook sticky rice: Place 1 cup rice in a pot with 1¾ cup water, let it soak for as long as you can. Then bring it to a boil, put lid on pot, reduce heat to a simmer and cook for 15 minutes. Let cool. Use ½ cup for the filling.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Shumai Dim Sum Dumplings?
This Shumai Dim Sum Dumplings recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 28 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this shumai dim sum dumplings?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.