Shrimp and Pork Shumai Dumplings Steamed
Shumai are open-topped Chinese dumplings that combine seasoned ground pork and shrimp into a tender, flavorful filling sealed in delicate wonton skin. What makes this version special is the double protein approach, creating depth and umami, balanced by ginger powder, sesame oil, and fresh spring onion. The filling stays moist thanks to tapioca flour, which absorbs excess moisture during steaming while keeping texture light. Topped with bright grated carrot for visual appeal and slight sweetness, these dumplings deliver layered flavors: savory, aromatic, and subtly sweet. This recipe suits anyone comfortable with basic dumpling folding and steaming. Serve as dim sum appetizers, a light lunch with tea, or part of a larger Chinese feast. Unlike many shumai recipes that rely solely on pork, the shrimp enhances the dish with briny sweetness and creates a more sophisticated filling that works beautifully with the sesame oil and coriander undertones.
Ingredients
- 9 oz minced porkminced chicken1:1poultry
- 5 ½ oz shrimp, finely chopped
- 1 ¾ oz Chinese cabbage, finely choppednapa cabbage1:1brassica
- 1 spring onion green onions, thinly sliced
- 1 tbsp dried coriander leaves
- 1 egg egg
- 2 tsp sesame oil
- 1 tsp salt
- 1 tsp sugar
- ½ tsp ginger powder
- ½ tsp pepper
- 2 tbsp tapioca flour
- 15 pieces wonton skingyoza wrapper1:1dumpling
- ½ carrot carrot, grated
- chili sauce(optional)
- soy sauce(optional)
- tomato sauce(optional)
Instructions
- 1
Combine pork, shrimp, Chinese cabbage, green onions, dried coriander, egg, sesame oil, salt, sugar, ginger powder, and pepper in a bowl.
- 2
Stir the mixture until it forms a cohesive dough.
- 3
Add tapioca flour and mix thoroughly to combine.
- 4
Place 2 tsp of filling onto each wonton skin.
- 5
Fold each into a shumai shape with the top open, as shown in the photo.
- 6
Top each shumai with a small amount of grated carrot.
- 7
Steam for 15-18 minutes until cooked through.
- 8
Serve with chili sauce, soy sauce, and tomato sauce.
Tips
Tapioca flour is critical for moisture control. It absorbs liquid released by cabbage and shrimp during steaming, preventing soggy dumplings while maintaining tender texture. Don't skip or substitute with cornstarch, which creates different mouthfeel.
Fold shumai so the top remains open and the carrot sits visible; this allows steam to circulate evenly, cooks the filling through, and creates the signature presentation that distinguishes shumai from closed dumplings like wonton.
Chill the filling for 15-20 minutes before folding if handling feels difficult. Cold filling holds its shape better during the fold and steaming process, reducing splitting.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze raw shumai on a tray, then transfer to freezer bag up to 1 month. Steam from frozen, adding 2-3 minutes to cooking time.
Prepare and fold shumai up to 4 hours ahead. Refrigerate on a parchment-lined tray covered loosely. Steam just before serving for best texture.
Serve immediately after steaming while still warm. Arrange on a plate with chili sauce, soy sauce, and tomato sauce on the side for dipping. Pair with jasmine tea or as part of a dim sum spread.
Common Mistakes
Skip mixing the filling thoroughly to avoid pockets of unmixed egg and oil that create uneven texture.
Don't overfill wonton skins to avoid bursting during steaming or difficulty folding into the proper open-top shape.
Avoid opening the steamer lid frequently during cooking, which releases heat and extends cooking time unevenly.
Substitutions
FAQ
Can I make shumai ahead and freeze them?
Yes. Form and fold shumai, then freeze on a parchment-lined tray uncovered for 2 hours. Transfer to a freezer bag and store up to 1 month. Steam directly from frozen, adding 2-3 minutes to the steaming time. Do not thaw beforehand.
What if I don't have wonton skins?
Gyoza wrappers or dumpling skins work well as 1:1 substitutes. They're slightly thicker, so add 1-2 minutes to steaming time. Avoid rice paper, which breaks when steamed.
How long do cooked shumai keep in the fridge?
Store in an airtight container for up to 3 days. Reheat by steaming for 3-4 minutes until hot throughout. Microwaving softens the skin; steaming preserves texture.