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.


This versatile fried dumpling can be classified as street food to a gourmet appetizer. Either way it is delicious. The filling can change according to taste but traditionally it is savory and vegetarian. I hope you enjoy this recipie.

For the filling:
• 5-7 medium sized russet potatoes cut into small cubes.
• 1.5 cups of frozen petite peas
• Vegetable oil for cooking.
• 1Tbsp whole cumin seeds.
• 1 inch fresh ginger, grated.
• 1Tbsp turmeric powder
• Salt and Sugar to taste
• Chili Powder according to heat tolerance.
• 0.5 cups of peanuts (optional)

Heat oil in a nonstick pot and once it is warm, add the whole cumin seeds. Next add the potatoes, ginger, salt, chili powder, turmeric, salt and sugar and let the potatoes cook. Once the potatoes are half cooked add the peas.

Keep cooking till all the potatoes are soft and cooked through. Adjust the seasoning accordingly.

For the Dough:
• 1 cup flour
• 2 Tbsp vegetable oil
• 8 Tbsp water
• Dash of salt
Mix all the ingredients and knead the dough. Make small balls about a 1-1.5 inches in diameter. On a lightly floured surface roll them out into very thin ovals and cut them down the middle. Use the cut half to shape into a cone and fill it with the potato mixture. Seal the edge with water.

While you are making the samosas, heat enough oil in a pot for deep frying. Once the oil is hot, allow it to cool down and then start frying the samosas in it—this heating and cooling method quickens the frying process without soaking too much oil. Serve hot!

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