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Shumai (Shrimp & Pork Dumplings)

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Shumai (Shrimp & Pork Dumplings)

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Adjust Servings:
Shrimp Paste
1/2 pound medium Shrimp Finely chopped
1 teaspoon Cornstarch
1/4 teaspoon Salt
Pork Paste
1/2 pound Ground Pork
2 tablespoons Chicken Broth See homemade recipe
2 tablespoons Light Soy Sauce
1 tablespoon Cornstarch
1 tablespoon Shaoxing Cooking Wine
1 tablespoon Hoisin Sauce
1 teaspoon Fish Sauce
1 teaspoon Sesame Oil
1/2 teaspoon Ground White Pepper
1/2 teaspoon Brown Sugar
1 stalk Scallion Thinly sliced
2 slices Ginger Grated
18 Square White Wonton Wrappers Use a small cup and knife to cut it into a circle
Kitchen Supplies
Bamboo Steamer
Metal food steaming rack

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One of the most popular dim sum dishes, fresh shumai (dumplings) are easy and fun to make. They taste exactly like the ones you find at Chinese dim sum restaurants, so you're in for a treat!

  • 40 min
  • Serves 3
  • Easy


  • Shrimp Paste

  • Pork Paste

  • Other

  • Kitchen Supplies



This recipe makes about 18 shumai dumplings. Change the serving size to make more or less.



Prepare bamboo steamer

Line a bamboo steamer with parchment paper, completely covering the bottom. Set aside.

Place a steaming rack into a large pan. Pour 1-inch of water into the pan. Do not turn on heat yet.


Make shrimp paste

Pat dry the shrimp with paper towels and add cornstarch and salt. Using your fingers, mix well to combine. Set aside.


Make pork paste

In a large mixing bowl, add ground pork, chicken broth (see homemade recipe), light soy sauce, cornstarch, shaoxing cooking wine, hoisin sauce, fish sauce, sesame oil, ground white pepper and brown sugar. Using your fingers, squeeze and mix well to combine.


Combine shrimp and pork pastes together

Pour shrimp paste into bowl of pork paste. Add scallions and grated ginger. Using your fingers, mix well to fully combine.


Wrap the shumai

Place a wonton wrapper on one hand. Scoop 1 tablespoon of the paste onto the wonton wrapper using a spoon. Wrap it into a half-open ball (see photo). Place wonton in the bamboo steamer and repeat until all of the paste is used.

Tip: If you have the square wonton wrappers, you can cut it into a round shape by placing the wrapper onto a flat surface, placing a round cup onto the wrapper and cutting the wrapper into a circle with a knife.


Close the lid of the bamboo steamer and steam for 10 minutes on stovetop over high heat.

Enjoy hot immediately or freeze for up to 3 months!

Rebecca Chan

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