Ingredients:

  • 1 pound (454g) ground pork (ideally not too lean)
  • 4 ounces (113g) raw shrimp, peeled, deveined, and finely chopped (optional)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch (cornflour)
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 2 green onions (scallions), thinly sliced
  • 1/4 cup (56g) finely chopped water chestnuts (canned is fine)
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sugar
  • Pinch of salt
  • Approximately 24-30 round shumai wrappers
  • Water for steaming

Instructions:

  1. In a large bowl, combine ground pork, chopped shrimp (if using), soy sauce, rice wine, sesame oil, cornstarch, ginger, garlic, green onions, water chestnuts, white pepper, sugar, and salt. Mix thoroughly until well combined and a bit sticky.
  2. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
  3. Bring a pot of water to a boil. Line your steamer basket with parchment paper (pierce a few holes) or napa cabbage leaves to prevent sticking.
  4. Place a shumai wrapper in the palm of your hand. Add about 1 tablespoon of filling to the center of the wrapper.
  5. Gently pleat the sides of the wrapper, leaving the top of the filling exposed. Use your thumb and forefinger to form a cup shape around the filling. Optionally garnish the top with some chopped carrots or edamame.
  6. Arrange the shumai in the prepared steamer basket, making sure they aren't touching. Place the steamer basket over the boiling water, cover with a lid, and steam for 15-20 minutes, or until the pork filling is cooked through and the wrappers are translucent.
  7. Carefully remove the steamer basket from the pot and serve the shumai hot.