I just nailed Shumai Dumplings that steam into juicy, porky pillows with shrimp sneaking in like it owns the place.

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I’m obsessed with these Shrimp And Pork Shumai. They’re loud, briny pockets packed with raw shrimp, peeled and deveined and green onions, thinly sliced for that oniony lift.

Shumai Dumplings feel like street food turned want-to-eat-right-now. The texture, sticky pork, springy shrimp, soft wrapper, hits every corner of my mouth.

And I love the little carrot dot on top, looks dumb but makes me eat more. No fluff, just straight-up addictive dumpling joy.

If you like Shrimp Dumplings with attitude, this is the one I keep making until they’re gone. I’ll fight for the last one.

Worth every messy bite.

Ingredients

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Ground pork: Adds juicy heft and savory richness, it’s the hearty base you’ll love.
Shrimp: Brings sweet briny bite and a firm pop when you chew.
Egg: Binds the mix together, keeps fillings tender and not crumbly.
Soy sauce: Salty umami backbone, it’s the familiar flavor hug.
Oyster sauce: Adds glossy depth and a subtle sweet-savoury note.
Shaoxing wine: Basically brightens flavors with a faint boozy background.
Sesame oil: Toasty aroma, a little goes a long way for nuttiness.
Cornstarch: Thickens and gives a silky, cohesive filling texture.
Sugar: Tames saltiness and balances the savory, barely there sweetness.
White pepper: Peppery warmth without visible specks, gentle heat overall.
Salt: Essential seasoning, it brings out all the other flavors.
Fresh ginger: Zingy, fresh kick that cuts through richness nicely.
Garlic: Optional but I add it for that mellow savory punch.
Green onions: Bright onion freshness and a little crunch on each bite.
Wrappers: Thin chewy pouch that holds everything and steams up perfectly.
Water for sealing: Simple trick, it keeps wrappers from falling apart.
Carrot or tobiko: Pretty pop of color and tiny crunchy contrast.

Ingredient Quantities

1/2 pound ground pork

1/2 pound raw shrimp, peeled, deveined and coarsely chopped

1 large egg, lightly beaten

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine or dry sherry

1 tablespoon sesame oil

1 tablespoon cornstarch

1 teaspoon granulated sugar

1/2 teaspoon white pepper (or black if thats what you have)

1/2 teaspoon kosher salt, adjust to taste

1 tablespoon fresh ginger, finely grated

1 garlic clove, minced (optional but I usually add it)

2 green onions, thinly sliced

24 round wonton or shumai wrappers (about 3 to 3 1/2 inch)

a few teaspoons water for sealing the wrappers

small carrot or tobiko for garnish, optional

How to Make this

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1. Put the ground pork and coarsely chopped shrimp in a big bowl, add the egg, soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar, white pepper, salt, grated ginger, minced garlic if using, and sliced green onions; mix everything with your hands or a spoon until well combined and slightly sticky, then taste a tiny bit (cook a crumb on the stove first) and adjust salt if needed.

2. Chill the filling for 10 to 15 minutes in the fridge if you have time; cold filling holds together better when you shape the shumai, and it keeps the shrimp from getting mushy.

3. Lay out a wonton wrapper, keep the rest covered with a damp towel so they don’t dry out; drop about 1 heaping tablespoon of filling into the center of each wrapper, don’t overstuff or they will fall apart.

4. Gather the wrapper edges up around the filling and press gently to form an open-top cup, leaving the shrimp/pork mixture exposed on top; you can pleat once or twice with your fingers, then press the base so it sits flat.

5. Use a fingertip dipped in a little water to seal any seams and to attach the bottom if needed, then top each shumai with a small dot of minced carrot or a bit of tobiko for color; press the garnish lightly so it stays put.

6. Arrange shumai in a single layer in a bamboo or metal steamer lined with parchment with holes or cabbage leaves to prevent sticking, leave a little space between each one so steam circulates.

7. Bring a pot or wok of water to a strong simmer, place the steamer over the water, cover and steam for about 6 to 8 minutes for small shumai, 8 to 10 minutes for bigger ones, until pork is cooked through and shrimp is opaque; avoid over-steaming cause the filling gets tough.

8. If you want a slightly glossy finish brush the tops with a few drops of sesame oil right after steaming, or briefly torch the tops for color if you’re fancy, but not necessary.

9. Serve hot with soy sauce, chili oil, and Chinese black vinegar or your favorite dipping sauces; leftovers keep covered in the fridge for a day or two and reheat gently in a steamer for best texture.

Equipment Needed

1. Large mixing bowl — for combining pork, shrimp and seasonings
2. Measuring spoons and 1 cup measure — for soy, oyster sauce, cornstarch, etc
3. Cutting board and chef knife — to chop shrimp, slice green onions and grate ginger
4. Spoon or your hands for mixing — you will want something sturdy to get it slightly sticky
5. Small bowl with water and a pastry brush or fingertip — to seal wrappers
6. Bamboo or metal steamer plus a wok or pot for simmering water underneath
7. Parchment with holes or cabbage leaves to line the steamer so they dont stick
8. Tongs or a slotted spatula — to lift the shumai out without squishing them

FAQ

Q: How do I stop shumai from sticking to the steamer?

Line the steamer with parchment paper with holes, cabbage leaves, or silicone liners. Lightly oil the liners or brush a little oil on the bottoms of each shumai. Dont overcrowd them, steam in a single layer so they cook evenly.

Q: Can I make the filling ahead of time or freeze it?

Yes. You can make the filling 1 day ahead, covered in the fridge. For longer storage, portion the raw shumai on a tray, freeze until firm, then transfer to a bag. Steam from frozen, add a couple extra minutes to cook through.

Q: My wrappers tear when I fold them, what am I doing wrong?

Wrappers tear if theyre too dry or if you use too much filling. Keep a damp towel over unused wrappers, dont overfill, and press gently when sealing. If a wrapper rips, just patch with a small piece or use another wrapper.

Q: How can I tell when shumai are fully cooked?

Cook until pork is no longer pink and shrimp is opaque. Usually 6 to 8 minutes in a bamboo or metal steamer over boiling water. Cut one open to check if youre unsure, juices should run clear.

Q: Can I substitute the shrimp or pork for other proteins?

Sure. Ground chicken or turkey work for pork, and finely chopped scallops or fish can replace shrimp. If you use all one protein, adjust seasoning and maybe add a touch more cornstarch for binding.

Q: What dipping sauces go best with these shumai?

Classic soy sauce with a little rice vinegar and sesame oil is great. Try chili oil, ponzu, or a mix of soy, sliced green onion, and a tiny bit of sugar. Tobiko or grated carrot on top adds color and texture.

Shrimp And Pork Shumai + Video Recipe Substitutions and Variations

Ground pork: ground chicken, ground turkey, or finely chopped firm tofu (press extra water out first) — use same weight and add a little extra soy for flavor
Raw shrimp: chopped cooked shrimp, chopped imitation crab, or finely diced scallops — if using pre-cooked shrimp, reduce steaming time so they dont get rubbery
Soy sauce: tamari, coconut aminos, or low sodium soy sauce — tamari is gluten free, coconut aminos is sweeter so taste and adjust
Cornstarch: tapioca starch, arrowroot powder, or all purpose flour — tapioca and arrowroot give a clearer glossy texture, flour will work but may thicken differently

Pro Tips

– Chill the filling for at least 10 minutes before shaping. Cold filling sticks together way better, so your shumai wont fall apart when you pick them up. If you’re impatient, 5 minutes in the freezer works too but dont let it freeze.

– Taste a tiny cooked crumb before you wrap everything. Cook a pea sized bit in a skillet so you can adjust salt, sugar or ginger. Raw meat hides flavor so this saves a bland batch.

– Don’t overstuff the wrappers. Use about a heaping tablespoon and press the base flat so they stand. Overfilling makes them split while steaming and you’ll lose the nice open-top look.

– Steam on a strong simmer with the lid snug, but don’t overcook. Shrimp turns rubbery fast. Check at 6 minutes for small ones and stop as soon as the pork isn’t pink and the shrimp is opaque.

– Keep wrappers covered with a damp towel and work fast. If edges dry they wont seal. If any seam opens during steaming, a little dab of water will reseal before you steam the next batch.