Shumai (Dumplings)

February 2, 2011

Sorry we have been MIA for such a long time! Ever since we all moved away from one another, it’s been tough to update this blog. Hopefully I can keep this going this time! So here is one of my favorite Japanese/Chinese foods that my mom taught me, and it’s relatively easy to make. Shumai!


1lb ground pork
1lb minced shrimp
4-5 rehydrated shiitake mushrooms

3 tbsp Potato starch
2/3 tsp Salt
2 tsp Soy Sauce
2 tsp Sesame Oil

Dumpling/Wonton wrappers (square shaped)

Napa Cabbage (optional)


1. Rehydrate the shiitake mushrooms in water at room temperature for 1 hour.

2. Devein shrimp and mince (it’s easier using 2 knives) until it is the same consistency as the ground pork.
3. Mix the shrimp with the salt, soy sauce, sesame oil, and pepper.
4. Mix the ground pork with potato starch.
5. Mince the shiitake mushrooms into small pieces.
6. Mix the shrimp, ground pork, and shiitake mushroom together.
7. Wrap the filling with the wrapper


Make a circle with your index finger and thumb, and place the wrapper.










Put a spoonful of filling in the circle.
















Fold around the filling.



















8. Line the steamer with napa cabbage (makes the steaming aromas sweeter), and put the shumai in so they are not touching each other.
9. Steam the shumai for 13-15 minutes.

I suggest that these are eaten with a dipping sauce, soy sauce works fine.


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