5.0 from 3 votes
Shumai
This juicy Shumai recipe makes a tender and flavorful Japanese version of the classic Chinese steamed dumpling. I've loaded mine up with shrimp, pork, and cuttlefish for a variety of textures and tastes, and I have a few tricks to guarantee your Shumai are bursting with flavor.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 433 kcal
Course:
Appetizer
Cuisine:
Japanese-Chinese Fusion
Ingredients
For Shumai
- 390 grams Shrimp (shelled & deveined)
- 100 grams cuttlefish
- 50 grams pork fat
- 50 grams scallions (white part only, minced)
- 1 tablespoons egg white (about ½ egg)
- 2 teaspoons Potato Starch
- 1 tablespoon oyster sauce
- 2 teaspoons ginger juice
- 2 teaspoons Shaoxing wine
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- ¼ teaspoon ground white pepper
- 42 Shumai wrappers (or 24 wonton wrappers)
- lettuce (for lining the steamer
For dipping sauce
- 2 tablespoons black vinegar
- 1 teaspoon soy sauce
- ginger (peeled and cut into thin threads)
Garnish
- 2 tablespoons tobiko
Instructions
- Separate out ⅓ of the shrimp and chop it into chunks that are the size of large peanuts.
- Mince up the remaining shrimp until you have a rough paste.
- Slice the cuttlefish into ⅛-inch strips, and then chop up the strips. Next, mince up the chopped cuttlefish until you have a rough paste.
- For the pork fat, slice it up as thinly as possible. Cut the slices into thin strips, and then mince the strips up into cubes that are about 1/16-inch in diameter.
- Add the shrimp, cuttlefish, pork fat, scallions, egg white, potato starch, oyster sauce, ginger juice, Shaoxing wine, toasted sesame oil, soy sauce, and white pepper to a bowl and beat the mixture together with your hand until it starts to firm up and get frothy. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
- Line a steamer with a layer of lettuce leaves.
- To shape the Shumai, place a wrapper on the top of your hollowed-out fist, and then use a spoon to press the filling into the center of the wrapper to press it down into the hole you've made with your hand.
- Turn the Shumai a few times to set the pleats, flatten off the bottom, and then place the dumpling on the lettuce-lined steamer. Leave space between each dumpling and repeat until you've filled up the steamer.
- Bring a pot of water that will hold your steamer basket to a boil, and then set the covered steamer on top (or inside). Adjust the heat to maintain a steady stream of steam escaping and steam the Shumai for 7-8 minutes.
- To make the dipping sauce, mix the black vinegar, soy sauce, and ginger together in a bowl.
- Garnish the Shumai with a small mound of tobiko, and serve with the dipping sauce.
Cup of Yum
Nutrition Information
Calories
433kcal
(22%)
Carbohydrates
49g
(16%)
Protein
35g
(70%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
227mg
(76%)
Sodium
1050mg
(44%)
Potassium
511mg
(15%)
Fiber
2g
(8%)
Sugar
0.4g
(1%)
Vitamin A
256IU
(5%)
Vitamin C
5mg
(6%)
Calcium
137mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 433
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 227mg | 76% |
| Sodium | 1050mg | 44% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 137mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.