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Shumai (Steamed Pork Dumplings)
Makes 20 (serves 2–3) · About 45 min
Wrap a filling of ground pork and onion in shumai wrappers, and steam them in a frying pan lined with parchment paper. You can make them without a steamer.
① Cut the onion→② Knead the filling→③ Wrap in the wrappers→④ Steam in a frying pan
What to buy
Meat
Vegetables
Wrappers & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: frying pan (about 26 cm, with a lid).
How to make it
1
Finely chop the onion and coat with starch
- Peel the onion and finely chop it on the cutting board into pieces about 3 mm
- Put it in a bowl, sprinkle with 1 tbsp potato starch and coat it all
How to tell it's doneWhite starch is on all the onion, with no lumps of starch left.
2
Knead the filling
- In another bowl, put 200 g ground pork, 2 tsp soy sauce, 1 tbsp sake, 1 tsp sugar, 1/4 tsp salt, 1 tsp sesame oil, 1 tsp ginger and a pinch of pepper
- Knead with your hands for 1–2 minutes until sticky
- Add the onion from step 1 and mix until even
How to tell it's doneThe meat is whitish and sticky, and the onion is spread all through it.
Be carefulAfter touching raw ground meat, wash your hands with soap before touching the wrappers.
3
Wrap in the wrappers
- Divide the filling into 20 equal portions with a spoon (about 1 tbsp each)
- Make a ring with your thumb and index finger and put 1 wrapper on top
- Put filling in the middle of the wrapper and push it down into the ring with the back of a spoon
- Slowly close the ring of your fingers to press the wrapper snugly around the filling. It is OK for the filling to show on top
- Tap it on the counter to flatten the bottom
How to tell it's doneYou have 20, and every one stands up without falling over.
4
Steam in a frying pan
- Line the frying pan with parchment paper cut a little bigger than the pan
- Line up the shumai 1–2 cm apart
- Pour 150 ml water under the paper, through the gap between the paper and the pan
- Put the lid on over medium heat. When it boils and steam comes out, steam about 10 minutes on medium-low heat
How to tell it's doneThe wrappers are a little see-through and shiny. Break open the one in the middle: no pink in the meat, and the juice is clear.
Be carefulIf you stop hearing the sizzling sound of water partway through, the water has run out. Add 50 ml water. If you leave it, it will burn. When you open the lid, tilt it away from you so the hot steam does not hit your face.
5
Serve
- Turn off the heat and move them to a plate one at a time with a spatula
- Eat with a little mustard and soy sauce
ReadyEat while hot and steaming.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The wrappers are hard and cracklyThe wrappers dried out. Next time, keep the wrapper bag closed until you wrap. Also check that steam is not leaking from a gap in the lid while steaming.
The bottom burnedThe water ran out partway. Next time, add 50 ml water when the sound gets quiet.
The meat inside is pinkNot steamed long enough. Add 50 ml water, put the lid on, and steam 3 more minutes.
The shumai fell over and lost their shapeThe bottoms were not flattened. At the end of step 3, tap the bottoms on the counter.
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