Shumai (Open-Faced Pork and Shrimp Dumplings)

This classic dim sum dish features a juicy pork and shrimp filling wrapped in a translucent and delicate wonton skin.

30m

Prep Time

15m

Cook Time

Servings

Ingredients

1/2 pound ground pork

1/2 pound shrimp, peeled and deveined

3 tablespoons soy sauce

2 tablespoons Shaoxing wine or dry sherry

1 tablespoon sesame oil

2 teaspoons sugar

1 teaspoon grated ginger

1 teaspoon grated garlic

1/4 teaspoon white pepper

24 wonton wrappers

24 small lettuce leaves

Green onions, thinly sliced (optional)

Soy sauce or chili oil (optional)

Instructions

Step 1

In a large bowl, combine the ground pork, shrimp, soy sauce, Shaoxing wine, sesame oil, sugar, ginger, garlic, and white pepper. Mix well until the filling is evenly combined.

Step 2

Place a wonton wrapper on a work surface and spoon a heaping tablespoon of the filling into the center. Gather the edges of the wrapper around the filling, forming a cup shape and leaving the filling exposed at the top. Repeat with the remaining wrappers and filling.

Step 3

Line a bamboo steamer basket with lettuce leaves and arrange the dumplings on top, leaving a little space between them. Bring a pot of water to a boil and place the steamer basket on top. Cover and steam the dumplings for 10 to 12 minutes, or until cooked through and firm to the touch.

Step 4

Serve the shumai hot, garnished with sliced green onions if desired and accompanied by soy sauce or chili oil for dipping.