Shumai Recipe

Ground pork: Provides the main savory base for the shumai filling.

Chopped shrimp: Adds a sweet and delicate seafood flavor to the filling.

Soy sauce: Enhances the umami taste of the filling.

Sesame oil: Adds a nutty aroma and depth of flavor.

Sugar: Balances the savory elements with a hint of sweetness.

Cornstarch: Helps to bind the filling ingredients together.

Minced garlic: Infuses the filling with a robust, aromatic flavor.

Wonton wrappers: Used to encase the filling and create the shumai shape.

When mixing the ground pork and chopped shrimp, ensure that the ingredients are well combined but not overworked. Overmixing can make the filling dense and tough. Use a gentle folding motion to incorporate the soy sauce, sesame oil, sugar, cornstarch, and minced garlic. This will help maintain a light and tender texture in the shumai.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture to ground pork, making it a suitable substitute.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that can mimic the texture and flavor profile of ground pork.

• chopped shrimp - Substitute with chopped scallops: Chopped scallops have a similar texture and mild flavor, making them a good substitute for shrimp.

• chopped shrimp - Substitute with imitation crab meat: Imitation crab meat can provide a similar seafood flavor and texture, though it is slightly sweeter.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it lacks the distinct nutty flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild nutty flavor that can somewhat mimic sesame oil.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note, though it is more viscous than sugar.

• sugar - Substitute with maple syrup: Maple syrup provides sweetness with a unique flavor, though it is also more liquid than sugar.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can be used in the same quantity as cornstarch.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is another thickening agent that works similarly to cornstarch.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is more concentrated, so use less.

• minced garlic - Substitute with shallots: Shallots have a milder garlic-like flavor and can be minced to replace garlic.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers are similar in texture and can be used in place of wonton wrappers.

• wonton wrappers - Substitute with rice paper: Rice paper can be used as a gluten-free alternative, though it has a different texture.

• Allow the shumai to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the wonton wrappers soggy.

• For storing in the refrigerator:

  • Place the cooled shumai in an airtight container.
  • Layer them in a single layer to avoid sticking. If you need to stack them, separate each layer with parchment paper.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Arrange the cooled shumai on a baking sheet lined with parchment paper, making sure they do not touch each other.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the shumai are frozen solid. This prevents them from sticking together.
  • Transfer the frozen shumai to a freezer-safe bag or airtight container. Label with the date.
  • Store in the freezer for up to 2 months.

• Reheating from the refrigerator:

  • Place the shumai in a steamer basket lined with parchment paper.
  • Steam over boiling water for about 5-7 minutes, or until heated through.

• Reheating from the freezer:

  • No need to thaw. Place the frozen shumai directly in a steamer basket lined with parchment paper.
  • Steam over boiling water for about 10-12 minutes, or until heated through.

• For a quick reheat in the microwave:

  • Place the shumai on a microwave-safe plate.
  • Cover with a damp paper towel to retain moisture.
  • Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Steaming Method: Place the leftover shumai in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until heated through. This method helps retain the original texture and moisture of the shumai.

• Microwave Method: Arrange the shumai on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is a quick and convenient method, though it may slightly alter the texture.

• Pan-Frying Method: Heat a small amount of vegetable oil in a non-stick skillet over medium heat. Add the shumai and cook for 2-3 minutes on each side until they are heated through and have a slight crispy exterior. This adds a delightful crunch to the shumai.

• Oven Method: Preheat your oven to 350°F (175°C). Place the shumai on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 10-12 minutes until heated through. This method is great for reheating a larger batch evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the shumai in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives the shumai a slightly crispy texture while keeping the inside moist.

• Mixing bowl: Use this to combine the ground pork, chopped shrimp, soy sauce, sesame oil, sugar, cornstarch, and minced garlic.

• Steamer basket: This is where you will arrange the shumai for steaming.

• Parchment paper: Line the steamer basket with this to prevent the shumai from sticking.

• Measuring spoons: Use these to measure out the soy sauce, sesame oil, sugar, and cornstarch accurately.

• Knife: Essential for chopping the shrimp and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the shrimp and mincing the garlic.

• Spoon: Use this to scoop the filling onto the wonton wrappers.

• Wonton wrappers: These are the wrappers you will use to encase the shumai filling.

• Pot with lid: Necessary for boiling water to create steam for cooking the shumai.

• Tongs: Useful for handling the hot shumai once they are cooked.

• Serving plate: For presenting the shumai once they are done steaming.

Prepare the filling in advance: Mix the ground pork, chopped shrimp, and seasonings the night before to save time on the day of cooking.

Use a food processor: Quickly combine the ground pork, chopped shrimp, and other ingredients using a food processor for a more efficient mix.

Pre-cut parchment paper: Cut parchment paper to fit your steamer basket ahead of time to streamline the steaming process.

Batch assembly: Lay out multiple wonton wrappers and fill them assembly-line style to speed up the wrapping process.

Freeze extras: Make a double batch and freeze the extra shumai for a quick meal later.