Back to Departments
Meats and Tofu
Ready to Eat
Noodles, Rice, Grains
Snacks & Sweets
Home & Kitchen
Gifts & Merch
Lunar New Year
Friends of Umamicart
Weekly Deals (up to 50% OFF!)
Buy More & Save
DIY Hot Pot Party
Dr Dane's Braised Pork Belly & Eggs
Brooklyn Delhi's Curry Noodle Soup
The Phams' Vietnamese Sticky Rice
What's not to love about a steamer of fresh, juicy shumai? A staple in dim sum carts around the world, these bite sized babies filled with pork and shrimp should always find its way to your brunch table. Get your dim sum fix at home with this step-by-step recipe. The best part? No sharing necessary.
An important step here is to thoroughly stir the filling in one direction. Stirring proteins in one direction is said to help bind the meat together for a stickier and more tender filling.
Learn to make it
Step by step
For 5 servings
Combine the ground pork with salt, sugar, white pepper, cornstarch, Shaoxing wine, soy sauce, water, and sesame oil. Stir in one direction for several minutes until it resembles a thick paste.
in a large bowl, combine the ground pork, shrimp, mushrooms, ginger, scallions, and oyster sauce. Mix again by stirring the filling mixture in the same direction until well combined.
Assemble your shumai: Form a circle with your index and thumb, and place one wonton wrapper on top. Add one heaping teaspoon of filling to the center of the wrapper so it sinks into the circle formed by your fingers and the sides fold upwards. Lightly squeeze to shape the shumai.
Place each shumai about 1 inch apart on a lined bamboo steamer. Steam for 12-15 minutes over high heat.
Serve hot with your choice of dipping sauce and dig in!
Golden Coconut Curry Noodle Soup
Braised Pork Belly & Eggs
Chef Le's Homemade Summer Rolls with Sausage
Frankie Gaw's Butternut Squash and Pork Guo-Tie
Vegetarian Clay Pot Rice
Chef Pradachith's Lao Khao Soi with Phil's Finest
Stuffed Salmon Pancakes with Fishwife x FBJ Smoked Salmon
Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Napa Mille Feuille Nabe
Adobo Chicken Wings
Raku's Ebiten Udon with Lunar Hard Seltzer Yuzu Sauce
Luncheon Meat Musubi