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Shumai dumplings are arguably the cornerstone of Dim Sum. To many, Dim Sum is the Chinese equivalent of brunch in the US, but it’s even richer in variety, especially when it comes to Chinese shumai dumplings. Dim sum typically consists of small snacks that are either steamed or fried (whether pan-fried or deep-fried).

Typical Dim Sum

Dim Sum dishes vary widely: from fried taro balls to steamed rice rolls, BBQ steamed buns to BBQ spare ribs, and sticky rice wrapped in lotus leaf to sticky rice with Chinese sausage. But amidst this variety, pan-fried dumplings and steamed Shumai always stand out.
At any Dim Sum gathering, there are always four staple dishes we opt for:

  • Pan-fried dumplings
  • Sticky rice and Chinese sausage
  • Steamed rice rolls
  • Shumai dumplings
Making dumplings
Chinese Shumai dumplings are likely the easiest Dim Sum items to spot among the flurry of food carts roaming the dining room.

Navigating a Dim Sum restaurant might feel chaotic with tables everywhere, carts weaving in and out, and an array of covered dishes. And yes, you might often see the same three carts carrying dishes you’re not interested in. But if you can’t find what you want, simply ask, and it will be brought to you.

Pan fried dumplings and shumai

Traditional vs Modern

Traditionally, Shumai is steamed, but there’s a multitude of variations. The Cantonese-style Shumai is popular, combining ground pork, shrimp, and shiitake mushrooms, typically topped with roe or a small carrot piece.

I’ve put my own spin on Shumai. Instead of steaming, I shallow fry them in a pan with round wells. A bonus? The filling I use for these is the same as for dumplings. Let’s dive into the recipe!

Shallow fried shumai dumplings

Next Level Chinese Shumai & Dumplings

Shumai dumplings are probably the cornerstone of Dim Sum. Dim sum is the equivalent to brunch in the US but only a million times better but in particular, Chinese shumai dumplings. Dim sum by definition is small snacks that are either steamed or fried (pan fried or deep fried)
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Appetizer
Cuisine Chinese
Servings 6 persons
Calories 2967 kcal

Equipment

Ingredients
  

Meat Mixture

  • 1 lb ground pork
  • ½ lb shrimp peeled and deveined
  • 1 cup shiitake mushrooms rehydrated if dried but fresh is best
  • 1 tsp ginger finely minced
  • 2 cloves garlic finely minced
  • 1 tsp sugar
  • 2 tsp cornstarch
  • ½ tsp white pepper
  • 2 tsp Shaoxing wine substitutes: rice wine vinegar, dry sherry or Japanese mirin
  • 1 package dumpling wrappers
  • 2 stalk green onion whites and greens separated

Dipping Sauce

  • 1 tsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp garlic chili oil see recipe, <a href='homemade-garlic-chili-oil/'>garlic chili oil</a>
  • ½ tsp toasted sesame seeds

Instructions
 

Dumpling Assembly

  • Roughly chop shiitake mushrooms, shrimp, ginger, garlic and the whites of green onion stalk.
  • Place roughly chopped ingredients into a food processor and pulse until incorporated together.
  • Empty into a large mixing bowl and add ground pork, salt, white pepper, soy sauce, cornstarch, and Shaoxing wine. Let rest in the fridge for at least 2 hours.
  • Place a dumpling skin in the palm of your hand and place 1 heaping tbsp of the shumai mixture in the middle of the skin.
  • Bring all the edges up so that the middle is open and the pork should be visible, then gently squeeze the top. The biggest key is that the bottom of the shumai is flat, pressing them down on the work surface will do the trick.

Pan Frying

  • On medium heat, heat your ebelskiver pan or well pan up and add about ½ tsp oil.
  • Add a shumai in each well bottom side down first and cover the pan
  • Cook for about 2-3 minutes or until golden brown and flip and cooking covered for another 2-3 minutes.
  • Repeat until all your shumai are pan fried.

Dipping Sauce

  • Combine all the ingredients for the dipping sauce together and mix well.
  • Top with toasted sesame seeds.

Notes

These can easily be frozen and kept up to a month. To freeze, place a layer of parchment paper on a cookie sheet. Then place the dumplings/shumai on the cookie sheet making sure that none are touching and freeze for an hour and place in a freezer bag.