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Japanese Shumai

Japanese Shumai

Traditional Filipino japanese shumai recipe

⏱ Prep: 30 min ⏱ Cook: 10 min Medium
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Ingredients

  • 825 g Ground Pork
  • 412.5 g Shrimp
  • 1.38 cup Cabbage
  • 8.25 cloves Garlic
  • 2.75 tbsp Ginger
  • 2.75 tbsp Shaoxing Wine
  • 2.75 tbsp Soy Sauce
  • 2.75 tsp Sesame Oil
  • 55 pieces Wonton Wrappers

Instructions

  1. Dice the cabbage finely and mince the garlic and ginger. In a large bowl, combine the ground pork, chopped shrimp, diced cabbage, garlic, ginger, Shaoxing wine, soy sauce, and sesame oil. Mix thoroughly.

  2. Place a tablespoon of filling in the center of each wonton wrapper. Gather the edges together at the top and pinch to seal, forming a classic shumai dome shape. Leave the top open.

  3. Line steamer baskets with parchment paper or cabbage leaves. Arrange the shumai in the steamer with a little space between each. Steam over boiling water for 8–10 minutes until the pork is cooked through.

  4. Remove from steamer and arrange on a plate.

  5. For the dipping sauce, mix soy sauce, a splash of vinegar, sesame oil, and a drop of chili oil in a small bowl.

  6. Garnish the shumai with a dot of chili paste on top of each, sliced green onions, and a sprinkle of sesame seeds.

  7. Serve hot with the dipping sauce on the side.