Shrimp Shumai -

5 from 1 vote

Shrimp Shumai

A dim sum must have, these delicious pork and shrimp shumai are easy to make at home and perfect for dipping into soy sauce and chili oil.

Prep Time15

Active Time15

Total Time30

Course: Appetizer, dinner

Cuisine: Chinese

Keyword: Bamboo steamer, Dim sum, Feel free, Finely chopped, Frozen shumai, Ginger garlic, Homestyle dim sum, Open faced, Parchment paper, Pork and shrimp shumai, Pork fat, Shrimp shumai, Steamed shrimp shumai, Steamer basket

Yield: dumplings

Calories: 42kcal

Author: Author: Maddy & JD - Them Bites

Equipment

1 bamboo steamer or stainless steel steamer

Materials

20 shumai wrappers or wonton wrappers

For the filling

½ lb ground pork
8 oz raw shrimp
3 dried shiitake mushrooms, rehydrated in water and minced see note 1
2 tbsp mushroom liquid
1 2 inch knob of ginger minced
1 tbsp cornstarch
1 tbsp Shaoxing wine
1 tbsp soy sauce
½ tsp sesame oil
pinch of sugar
½ tsp salt
½ tsp black pepper

Instructions

In a medium bowl, combine all the filling ingredients and stir using chopsticks or a spatula for 5 minutes or everything is combined.
Place roughly a tablespoon of filling into the center of the wrapper. Let the wrapper sit in the hole formed by your index finger and thumb. Top with more filling, using a spatula or spoon end to flatten the filling.
Cut out a round piece of parchment paper to fit into your steamer basket. Put a couple cups of water into a large pan and bring to a boil. Carefully place your bamboo steamer in the water with shumai inside.
Let steam for 7 minutes. Serve immediately.

Video

Notes

Soak your dried shiitakes in cold water overnight or in hot water for 30 minutes until soft. Save some of the water for the filling.

Nutrition