Pork-and-Shrimp Shumai Recipe

Name: Pork-and-Shrimp Shumai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 1/4 cup black vinegar; 1 teaspoon Chinese chili-garlic sauce; 12 ounces ground pork; 6 ounces raw medium shrimpshelled, deveined and finely chopped; 4 scallions, white and light green parts only, minced; 3 tablespoon minced peeled fresh ginger; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 1/2 tablespoons Shaoxing wine or dry sherry; 3/4 teaspoon kosher salt; All-purpose flour, for dusting; 1 package round dumpling wrappers, thawed if frozen; Napa cabbage leaves, for steaming; Blanched green peas, for garnish

Servings: persons

1/4 cup soy sauce
1/4 cup black vinegar
1 teaspoon Chinese chili-garlic sauce
12 ounces ground pork
6 ounces raw medium shrimpshelled, deveined and finely chopped
4 scallions, white and light green parts only, minced
3 tablespoon minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 1/2 tablespoons Shaoxing wine or dry sherry
3/4 teaspoon kosher salt
All-purpose flour, for dusting
1 package round dumpling wrappers, thawed if frozen
Napa cabbage leaves, for steaming
Blanched green peas, for garnish

1
Make the dipping sauce In a small bowl, whisk the soy sauce with the black vinegar and chili-garlic sauce.
2
Make the shumai In a medium bowl, combine the pork and shrimp with the scallions, ginger, soy sauce, sesame oil, Shaoxing wine and salt.
3
Cover with plastic wrap and refrigerate for 4 hours.
4
Lightly dust a baking sheet with flour.
5
Hold a dumpling wrapper in your palm, keeping the rest of the wrappers covered with plastic.
6
Place 1 tablespoon of the filling in the center of the wrapper and gather up the edges all around to form an open cup; the wrapper will adhere to the filling.
7
Transfer the dumpling to the prepared baking sheet and cover with plastic wrap.
8
Repeat to form the remaining dumplings.
9
Fill a wok or large skillet with 3/4 inch of water and bring to a simmer.
10
Line 2 tiers of a bamboo steamer with cabbage leaves, overlapping them slightly.
11
Add the dumplings to the steamer and stack the tiers.
12
Cover and set the steamer in the wok.
13
Steam the shumai until firm and the filling is no longer pink, 8 to 10 minutes.
14
Garnish each with a pea and serve hot with the dipping sauce.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup black vinegar, 1 teaspoon Chinese chili-garlic sauce, 12 ounces ground pork, and more.

Yes, Pork-and-Shrimp Shumai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork-and-Shrimp Shumai

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