Shrimp and Pork Shumai

Dale Talde

Massoni, NYC




  • 10 ounces shrimp, chopped into 1/2-inch pieces
  • 5 ounces ground pork
  • 1 tablespoon minced ginger
  • 1 tablespoon potato starch (or cornstarch)
  • 1 tablespoon soy sauce
  • 1 teaspoon Shaoxing cooking wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced Thai bird’s eye chile
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons sliced green onions
  • 20 to 25 store-bought yellow wonton skins

Dipping Sauce:

  • 1/2 cup plus 2 tablespoons soy sauce
  • 1/4 cup sherry vinegar


Make the shumai: using a kitchen mixer fitted with the paddle attachment, add all of the ingredients except the scallions and wonton skins to the mixing bowl. Whip together on medium speed until the meat sticks together and the mixture is tight and not loose, about 5 minutes. Add the scallions to the filling and mix again just until incorporated.

Place the wonton skins on a work surface, and working one at a time, wet the edges with water. Place about 1 tablespoon of the filling in the center. Gather the edges of the wrapper up and around the filling, squeezing gently to pleat the sides and leaving the top open. The filling should remain exposed and not covered. Keep your wonton wrappers covered with a damp towel so that it keeps them from getting dried out as you fill the rest.

Place a small rack inside a large pot and cover with an inch of water. Bring to a simmer. Working in batches, place the shumai in the steamer in a single layer with at least 2 inches between dumplings and cover the pot with a lid. Steam for 5 to 6 minutes until the shumai are tender, the dumpling wrappers are translucent and shiny, and the filling is cooked all the way through.

While the shumai are cooking, make the sauce. In a small bowl, whisk together the soy sauce and sherry vinegar.

Serve the steamed shumai with the dipping sauce on the side.


20 to 25 shumai