Easy Homemade Shumai Dumplings

This beloved dim sum classic features delicate dumpling wrappers with a peek of the savory filling showing. Each bite is tender, juicy, and bursting with flavor. Follow this easy homemade shumai dumplings recipe to bring a restaurant-quality dim sum experience to your kitchen. It is perfect for brunch, gatherings, or a special treat at home!

Why You Will Love This Recipe

Juicy and Flavorful: The combination of ground pork, fresh shrimp, and shiitake mushrooms makes every bite packed with savory, umami goodness.

Versatile for Any Occasion: Great for dim sum, appetizer platters, lunch, or a comforting homemade dinner.

Customizable: You can tweak the filling with extra vegetables, different proteins, or your favorite seasonings.

Impressive: These bite-sized shumai look as amazing as they taste.

Ingredients

• ¾ lb ground pork
  • Base for the filling
• ½ lb raw shrimp, peeled and deveined
  • Adds a bouncy texture to the filling
• 3 dried shiitake mushrooms, soaked and finely diced
  • Adds umami and more texture to the filling
• 1 tbsp soy sauce
  • Adds savory flavor
• 1 tbsp oyster sauce
  • Adds richness
• 1 tbsp Shaoxing wine
  • Adds an aromatic note
• 1 tsp sugar
  • To help balance the savory flavors
• ½ tsp white pepper
  • Adds a warm spice
• 1 tsp MSG (optional)
  • Enhances umami flavor
• ½ tsp baking soda
  • Helps the shrimp stay springy
• 1 tbsp cornstarch
  • Adds as a binding agent

Click on the images for the direct link to the ingredients/tools I used:

Easy Homemade Shumai Dumplings Instructions

Add water to the dried shiitake mushrooms and let them soak for about 1 hour, until they are softened. Drain, pat dry, and finely dice.

Toss the peeled and deveined shrimp with baking soda and a pinch of salt. Let it sit for 10 minutes. Rinse thoroughly and pat dry, then chop into small, fine pieces.

In a large bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, MSG, and cornstarch. Mix well until fully combined.

Place a wonton wrapper on your palm.

Spoon about 1 tablespoon of filling into the center and spread it out.

Use your thumb and index finger to shape and “O.” Use this to hold the shumai.

Carefully create gentle pleats with a spatula or your fingers.

Stand the shaped shumai upright on a parchment-lined tray.

Cover with a damp towel to prevent drying while you assemble the rest.

Steam the shumai in a bamboo steamer or a pot with a steaming rack for 8–10 minutes, until the filling is fully cooked and the wrappers are tender.

Pair with soy sauce, chili oil, or your favorite dipping sauce.

Shumai Tips

Cover completed shumai on a parchment-lined plate or tray with a damp towel to prevent it from drying.

Do not overfilled the dumplings.

Storage Tips

• Place uncooked shumai on a parchment-lined pan. Store in the fridge. Cover with a damp towel for up to 1 day.
• Line shumai on a parchment-line baking pan. Freeze for one hour. Transfer to a freeze-safe bag. Freeze up to 1 month.
• Steam frozen shumai for an extra 2-3 minutes.
• Store cooked shumai in an airtight container in the fridge for 2-3 days.

If you enjoyed this shumai recipe, you might also like my homemade pork and shrimp dumplings recipe.

Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.