I prepared a Shrimp Shumai Recipe that mixes tender shrimp with savory ground pork for a unique twist. I enjoyed the crunch of water chestnuts and freshness of green onions paired with hints of ginger, garlic, and oyster sauce. This dish delivers a refined touch of classic Asian cooking in every bite.

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I first tried making shrimp shumai when I was searching for easy dim sum recipes and it quickly became one of my favorites. I love using 1 lb of large shrimp, roughly chopped up, and mixing it with 1/2 lb ground pork to add that extra texture and flavor.

Adding finely chopped water chestnuts and green onions gives a satisfying crunch, while grated ginger and a minced clove of garlic bring a unique zing to the dish. I then mix in an egg white with a splash of oyster sauce, soy sauce, and a little sesame oil, finishing with salt and white pepper.

Wrapping all that goodness in a wonton wrapper not only gives it that perfect shape but also makes it ideal to make ahead of time and then freeze! It reminds me of classic steamed shrimp and Asian dishes I grew up with, perfect for a fun twist on seafood appetizers.

Why I Like this Recipe

I really love this recipe because the mix of shrimp and pork gives it a super neat texture and flavor. I like how the pork adds a bit of chewiness and the water chestnuts give it a nice crunch that makes every bite interesting. The blend of ginger, garlic, oyster sauce and soy sauce make it really seasoned and tasty, which is awesome for me since I love bold flavors. I also think it’s great that you can make it ahead of time and freeze some for later if you have leftovers, so it always comes through when I’m in a pinch for time. Lastly, the step-by-step instructions are simple to follow so even when im messing up sometimes, it always turns out pretty good.

Ingredients

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Shrimp: Lean protein from the sea that brings a light flavor and healthy nutrients.
Ground pork: Adds rich flavor and texture, a bit fatty yet makes the dish more moist.
Water chestnuts: Crunchy veggies that give fiber and a hint of natural sweetness for contrast.
Green onions: Fresh herbs providing a mild tang and extra vitamins that brighten the flavors.
Ginger: Adds a warm, zesty kick and a bold aromatic scent that lifts the dish.
Garlic: Sharp and slightly spicy, it deepens savory notes and boosts the overall aroma.
Egg white: Helps bind the filling while keeping it light, adding extra protein into the mix.
Wonton wrappers: Thin dough that encloses the filling, creating a perfect bite and slight crunch.

Ingredient Quantities

1 lb large shrimp, peeled, deveined and roughly chopped

1/2 lb ground pork (this helps add texture and flavor)

1/4 cup finely chopped water chestnuts

2 green onions, finely chopped

1 tablespoon grated ginger

1 clove garlic, minced

1 egg white

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon white pepper

30 wonton wrappers (about 3 inches in diameter)

How to Make this

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1. First, in a large bowl mix the roughly chopped shrimp, ground pork, water chestnuts, green onions, grated ginger, and minced garlic together.

2. Add the egg white, oyster sauce, soy sauce, sesame oil, salt and white pepper then stir it all up until well combined.

3. Let the mixture sit for about 10 minutes to let the flavors meld together.

4. Place each wonton wrapper on a clean work surface and put about 1 tablespoon of the filling in the center.

5. Dip your finger in water and moisten the edges of the wrapper.

6. Bring the edges together making a little boat shape, leaving the top open.

7. Line a steamer basket with parchment paper (poke a few holes in it for the steam) and arrange the shumai with a bit of space in between.

8. Steam them over boiling water for around 10-15 minutes until the shrimp and pork are fully cooked.

9. Carefully take them out of the steamer and let them cool a little before serving.

10. Enjoy your shrimp shumai hot or let them cool completely and freeze for another day!

Equipment Needed

1. Large Mixing Bowl – For combining the shrimp, pork, water chestnuts, green onions, ginger, and garlic
2. Cutting Board – To chop the shrimp and other ingredients
3. Sharp Knife – For fine chopping and mincing the ingredients
4. Measuring Spoons – To accurately measure sauces, spices, and egg white
5. Mixing Spoon or Spatula – For thoroughly mixing the ingredients
6. Clean Work Surface – To assemble the wontons safely
7. Steamer Basket – To hold the shumai while they steam
8. Parchment Paper – Lined under the steamer basket (remember to poke a few holes in it)
9. Pot – To bring water to a boil for steaming the shumai

FAQ

Q: Can I use frozen shrimp for this recipe?

A: Yes you can use frozen shrimp, but make sure they are fully thawed and patted dry before you chop them.

Q: What if I dont have ground pork?

A: You can substitute with ground chicken, though the flavor and texture might be a bit diff'rent.

Q: Do I have to use wonton wrappers?

A: Wonton wrappers work best for this recipe, but you can try using dumpling wrappers if you cant find them.

Q: How do I steam the shumai without a steamer?

A: You can use a large pot with a steaming rack or even a heat-resistant plate placed over boiling water, just cover it to keep the heat in.

Q: How long should I steam these shumai?

A: Steaming for about 6-8 minutes is enough, but keep a close eye on them so they dont end up rubbery.

Shrimp Shumai Recipe Substitutions and Variations

If you dont have ground pork, you can use ground chicken or turkey instead for a leaner twist.
If water chestnuts are hard to find, try substituting with finely chopped bamboo shoots for that crunchy bite.
Oyster sauce can be swapped with a mix of hoisin sauce and a little water if youre in a pinch.
If soy sauce is an issue, tamari or coconut aminos work pretty well as alternatives.
No wonton wrappers available? You can use thin dumpling wrappers or even try soft rice paper if youre careful while folding.

Pro Tips

1. Dont pack too much filling in each wonton wrapper or else it might burst open when steamed. A light touch works best to keep the shape and get that great chewy texture.
2. Make sure you chop the shrimp and pork into similar sizes so they cook evenly. This will save you from ending up with some parts overcooked and others still raw.
3. Let the filling rest for at least 10 minutes before wrapping; this helps the flavors to mix. If you skip this, the seasonings might not blend too well.
4. To keep the shumai from sticking to the steamer, line your basket with parchment and poke several holes in it so the steam can get through properly.
5. If you wanna save some time later, you can freeze the uncooked shumai. Just make sure to place them with a little space in between, so they dont stick together when frozen.

Shrimp Shumai Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Large Mixing Bowl – For combining the shrimp, pork, water chestnuts, green onions, ginger, and garlic
2. Cutting Board – To chop the shrimp and other ingredients
3. Sharp Knife – For fine chopping and mincing the ingredients
4. Measuring Spoons – To accurately measure sauces, spices, and egg white
5. Mixing Spoon or Spatula – For thoroughly mixing the ingredients
6. Clean Work Surface – To assemble the wontons safely
7. Steamer Basket – To hold the shumai while they steam
8. Parchment Paper – Lined under the steamer basket (remember to poke a few holes in it)
9. Pot – To bring water to a boil for steaming the shumai

Ingredients

1 lb large shrimp, peeled, deveined and roughly chopped
1/2 lb ground pork (this helps add texture and flavor)
1/4 cup finely chopped water chestnuts
2 green onions, finely chopped
1 tablespoon grated ginger
1 clove garlic, minced
1 egg white
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
30 wonton wrappers (about 3 inches in diameter)

Directions

First, in a large bowl mix the roughly chopped shrimp, ground pork, water chestnuts, green onions, grated ginger, and minced garlic together.
Add the egg white, oyster sauce, soy sauce, sesame oil, salt and white pepper then stir it all up until well combined.
Let the mixture sit for about 10 minutes to let the flavors meld together.
Place each wonton wrapper on a clean work surface and put about 1 tablespoon of the filling in the center.
Dip your finger in water and moisten the edges of the wrapper.
Bring the edges together making a little boat shape, leaving the top open.
Line a steamer basket with parchment paper (poke a few holes in it for the steam) and arrange the shumai with a bit of space in between.
Steam them over boiling water for around 10-15 minutes until the shrimp and pork are fully cooked.
Carefully take them out of the steamer and let them cool a little before serving.
Enjoy your shrimp shumai hot or let them cool completely and freeze for another day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.