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Easy Homemade Shumai Dumplings

These classic Chinese shumai are tender, juicy, and bursting with flavor! Made with a savory blend of ground pork, chopped shrimp, and earthy shiitake mushrooms, each bite is perfectly seasoned with soy sauce, oyster sauce, Shaoxing wine, and a hint of white pepper. With a delicate wrapper that steams to perfection, these bite-sized dumplings are perfect for dim sum nights, parties, or a comforting homemade treat. Easy to assemble and fun to make, this shumai recipe will quickly become a family favorite!
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Ingredients

  • ¾ lb ground pork
  • ½ lb raw shrimp peeled and deveined
  • 3 dried shiitake mushrooms soaked and finely diced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • ½ tsp white pepper
  • 1 tsp MSG optional
  • ½ tsp baking soda
  • 1 tbsp cornstarch

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.