I’ve perfected a Shrimp Shumai Recipe that yields tender, juicy steamed dumplings you can prepare ahead and freeze in batches.

Jump to Recipe

I can’t resist telling you about my Shrimp Shumai Recipe because it’s one of those things that looks fancier than it is, and yes you can freeze them ahead like I do. Plump raw shrimp tucked into thin wonton wrappers create a little surprise every time, steam lifts the scent and you suddenly want more.

I make these when friends come over and they always ask if I ordered them, not made them. As someone who loves Dim Sum Recipes, I get a kick from turning a simple Seafood Appetizers idea into something messy and irresistible.

You’ll want to try one, right?

Ingredients

Print Recipe (No Advertisments)

Shrimp: Lean protein, low fat, briny sweetness, quick cooking, great for texture and protein boost.
Ground pork: Adds fat and savory depth, richer flavor, adds juiciness and mouthfeel.
Wonton wrappers: Thin starch wrappers, mostly carbs, tender chew, they hold filling and steam well.
Water chestnuts: Crunchy watery texture, adds fiber and contrast, mild sweet taste, light crunch.
Ginger: Spicy aromatic, aids digestion, brightens flavor, gives warm zing without heat overload.
Scallions: Fresh oniony bite, adds color and freshness, low calorie, theyre simple garnish.
Soy sauce: Salty umami, deepens savory notes, small amount balances sweetness, watch sodium.
Cornstarch: Thickens juices, gives glossy finish and tender binding, light mouthfeel.
Egg white: Binds filling, adds silkiness and lift, no extra fat, keeps texture clean.

Ingredient Quantities

1 lb (450 g) raw shrimp, peeled and deveined, tails removed

6 oz (170 g) ground pork, or use extra shrimp if you want

30 to 36 round wonton wrappers or shumai wrappers

1/4 cup (35 g) finely chopped water chestnuts or bamboo shoots

2 scallions, thinly sliced

1 tbsp grated fresh ginger

1 large egg white

1 tbsp light soy sauce

1 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil

1 tbsp cornstarch

1 tsp sugar

1/2 tsp fine salt

1/4 tsp white pepper

1 tbsp neutral oil like vegetable oil (optional)

1 small carrot or a few teaspoons tobiko for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Chop shrimp coarsely and pulse 2 or 3 times in a food processor until it’s a chunky paste, don’t overdo it or it turns gluey; transfer to a bowl and add the ground pork (or extra chopped shrimp), finely chopped water chestnuts or bamboo shoots, thinly sliced scallions, grated ginger, egg white, light soy sauce, Shaoxing wine or dry sherry, sesame oil, cornstarch, sugar, fine salt and white pepper; optionally add 1 tbsp neutral oil for a silkier filling, then mix until sticky and combined.

2. Chill the mixture 15 to 30 minutes in the fridge so it firms up a bit, it makes forming shumai much easier.

3. Set out 30 to 36 round wonton or shumai wrappers and a small bowl of water for sealing; keep wrappers covered with a damp towel so they don’t dry out.

4. To shape, put about 1 tablespoon of filling in the center of a wrapper, gather the wrapper up around the filling with your fingers so the sides are pleated and the top stays open, gently press the top so it’s a flat crown; leave a little filling exposed on top. Don’t overfill or they’ll burst.

5. Press a tiny piece of finely diced carrot or a pinch of tobiko onto the center of each shumai for garnish, that classic orange dot looks nice and helps you tell them apart.

6. Line a steamer basket with cabbage leaves, parchment with holes, or lightly oil it to prevent sticking, then arrange shumai upright with a bit of space between them.

7. Steam over boiling water: fresh shumai need about 6 to 8 minutes; if you used pork include the longer end of that range or check that filling is opaque and firm. If you like, baste once with a drop of oil to make them glossy.

8. Serve hot with soy sauce, chili oil, black vinegar or your favorite dipping sauce.

9. To freeze: flash-freeze shumai on a tray until solid, then transfer to a freezer bag; steam from frozen adding 2 to 4 extra minutes so they heat through.

10. Quick tips: keep shrimp cold to avoid mushy texture, don’t overprocess the paste, chill the filling before wrapping, and test-cook one first to adjust seasoning if needed.

Equipment Needed

1. Food processor or mini chopper, to pulse the shrimp 2 or 3 times into a chunky paste, dont overprocess
2. Large mixing bowl, for combining shrimp, pork and all the seasonings
3. Rubber spatula or sturdy wooden spoon, for folding the sticky filling until its combined
4. Chef’s knife and cutting board, for chopping shrimp, water chestnuts, scallions and carrot garnish
5. Measuring spoons and a 1/4 cup measure, for soy, Shaoxing, cornstarch, sugar and salt
6. Small bowl of water and a damp kitchen towel, for sealing wrappers and keeping them from drying out
7. Steamer basket (bamboo or metal) plus a pot or wok with a lid, and parchment with holes or cabbage leaves to line it
8. Baking sheet or tray and freezer bags, for flash freezing and storing shumai before freezing

FAQ

Q: Can I make these shumai with just shrimp instead of pork? A: Yes you can. Swap the 6 oz ground pork for extra chopped or ground shrimp, or just use all shrimp. Add a little neutral oil or the optional egg white and cornstarch so the filling stays moist and binds well. Chill the mix before wrapping so it holds its shape.

Q: How do I get the shumai to hold together when I wrap them? A: Put a wrapper in your palm, spoon about 1 to 2 tablespoons of filling in the center, gather the edges up around the filling and press the base flat so it stands. Wet the wrapper edge with a little water to seal. Don’t overfill or they’ll fall apart when steaming.

Q: How long should I steam them and how do I know they are done? A: Steam small shumai for about 6 to 8 minutes, larger ones 8 to 10 minutes. They’re done when the shrimp is opaque pink and the pork filling feels firm. If you want a sure thing check the center reaches about 160 F for pork safety.

Q: Can I freeze shumai for later? A: Yes freeze works great. First freeze the shaped shumai on a tray until firm, then transfer to a freezer bag or container. Steam from frozen adding a few extra minutes, do not thaw first or they get soggy. Use within 2 to 3 months for best quality.

Q: How do I stop shumai from sticking to the steamer? A: Line the steamer with cabbage leaves lettuce or a parchment circle with holes. You can also brush a little oil under each shumai. This keeps bottoms intact and easy to pick up.

Q: What dipping sauce goes best with shrimp shumai? A: Simple is best try light soy sauce with a splash of rice vinegar and a few drops of sesame oil, or add chili oil for heat. Ponzu, sweet chili sauce, or soy mixed with minced scallion and grated ginger all work great too.

Shrimp Shumai Recipe Substitutions and Variations

Shrimp: swap with finely chopped scallops or a mild white fish (cod, pollock) — same weight, maybe add 1 tsp oil so mixture isnt dry; for a veg option try finely chopped king oyster mushrooms + pressed firm tofu (use a little cornstarch to bind).
Ground pork: use ground chicken or turkey (add a bit of oil or extra egg white so it stays moist), or just double the shrimp if you want an all-seafood shumai, or use a plant-based ground for vegetarian shumai.
Wonton/shumai wrappers: use round gyoza wrappers or square wonton wrappers (fold them into cups), or serve the filling in lettuce cups if you need low carb.
Shaoxing wine: substitute dry sherry or sake, or use 1 tsp rice vinegar plus 1 tbsp water, or low-sodium chicken stock if you want no alcohol.

Pro Tips

1. Keep everything cold and don’t overwork the shrimp, pulse only a few quick bursts or hand chop so it stays chunky and not gluey. If the mix starts feeling too sticky add a teaspoon of ice cold water or a little neutral oil, then chill it so it firms up and is way easier to shape.

2. Work fast with the wrappers and keep them covered with a damp towel, that way they wont dry out or crack. Don’t overfill, wet the rim to seal, and use your thumbs to pleat the sides while leaving a little crown of filling on top so they steam evenly.

3. Line the steamer with cabbage leaves or perforated parchment and give each shumai some breathing room so they dont stick or steam into a mushy pile. Steam until the filling is opaque and firm and if you want a glossy finish brush a tiny bit of oil on top right at the end.

4. Always cook one as a taste test before you wrap the whole batch so you can tweak salt or sugar. For make ahead storage, flash freeze them on a tray until solid then bag, and steam from frozen adding a few extra minutes so they heat through.