Shrimp and Pork Shumai Recipe

Name: Shrimp and Pork Shumai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium-sized shrimp, deveined; 1/4 pound pork butt, cut into cubes; 1 tablespoon grated ginger; 2 cloves garlic; 1 large sprig cilantro; 1 tablespoon sesame oil; 3 tablespoons soy sauce; 1/2 small can water chestnuts; Salt and freshly ground black pepper; 20 to 25 wonton wrappers; 1 egg, beaten with a little water; Dipping sauce, recipe follows; 3 tablespoons soy sauce; 1 tablespoon mushroom soy; 2 tablespoons rice wine vinegar; 1 teaspoon sesame oil; 1/2 teaspoon roasted sesame seeds; 1 small Thai chile, thinly sliced into rings; 1 tablespoon chopped cilantro leaves; 1 small green onion, thinly sliced into rings

Servings: persons

1/2 pound medium-sized shrimp, deveined
1/4 pound pork butt, cut into cubes
1 tablespoon grated ginger
2 cloves garlic
1 large sprig cilantro
1 tablespoon sesame oil
3 tablespoons soy sauce
1/2 small can water chestnuts
Salt and freshly ground black pepper
20 to 25 wonton wrappers
1 egg, beaten with a little water
Dipping sauce, recipe follows
3 tablespoons soy sauce
1 tablespoon mushroom soy
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon roasted sesame seeds
1 small Thai chile, thinly sliced into rings
1 tablespoon chopped cilantro leaves
1 small green onion, thinly sliced into rings

1
In a food processor, combine the shrimp, pork, ginger, garlic, cilantro, sesame oil, soy sauce, water chestnuts, salt and pepper, to taste.
2
Pulse until mixed but still slightly chunky.
3
Place a teaspoon of filling in the middle of a wrapper.
4
Wet the tip of your index finger with the egg mixture and rub around the edges of the wrapper.
5
Enclose the filling by pressing one side of the wrapper to the other side, making sure there are no air bubbles and gently press the edges.
6
Alternately, you can grab the wrapper from underneath the filling and enclosing it at the top, making a small ball.
7
Then twist the remaining wrapper on top to seal the dumpling.
8
Repeat with remaining wrappers and filling.
9
Place the shumai in a steamer basket or a pot with a steamer insert with simmering water and cook for about 10 to 15 minutes, until the shrimp is pink and the pork is brown.
10
Serve immediately with the Dipping Sauce.
11
Dipping Sauce:
12
Combine all ingredients in a small bowl.
13
Store in an airtight container in the fridge if not using right away.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 pound medium-sized shrimp, deveined, 1/4 pound pork butt, cut into cubes, 1 tablespoon grated ginger, 2 cloves garlic, and more.

Yes, Shrimp and Pork 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.

That's it — enjoy your meal!

Shrimp and Pork Shumai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions