Shumai recipe

These dumplings are a Japanese take on a Chinese classic. Shumai, or "siu mai" in Chinese, are similar to traditional Japanese gyoza but have a different shape and are typically filled with pork and shrimp. To be eaten fresh and hot or frozen to have on hand at all times, such as as part of a bento.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour


  • shumai ravioli sheet
  • 500g minced pork
  • 200g cooked prawns
  • 1 onion
  • sesame oil
  • fresh ginger
  • shiitake mushrooms
  • mirin
  • soy sauce
  • potato starch
  • salt and pepper


    1. To make the filling, we'll need to combine all of the ingredients, so set them aside for a moment, except for the shiitake mushrooms, which will need to soak in water for 5-10 minutes. Then grab a large mixing bowl and get ready to get your hands dirty.
    2. Begin by combining the pork, ginger, shiitake, soy sauce, mirin, and sesame oil into a smooth paste. Then, to make your filling, chop up the onion and prawns into very small pieces and mix well with the paste. If the filling isn't thick enough to stick together, add more starch.
    3. Take a shumai wrapper and, holding it with one hand, spoon in half a tablespoon of the filling and wrap it up, leaving the top open. The final shape should be a short cylinder with a flat bottom that allows it to stand upright.
    4. After you've made as many shumai as you need, cook them in a bamboo steamer for 10-15 minutes, or until they're done. If you don't have a steamer, lightly oil a frying pan, place the shumai in the pan, and fill with water up to half the height of the shumai. Cook for 10 minutes on high heat with a lid, then serve this tasty traditional dish.


  • This recipe will necessitate the use of a bamboo steamer. You can get one right here at Japan Centre.
  • You can use almost anything as a filling for shumai as long as the ingredients stick together. For a tasty vegetarian option, combine tofu and shiitake mushrooms.
  • Shumai wrappers are delicate and can quickly dry out, so keep them covered or in the packet until you are ready to use each individual wrapper.

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