Springy, juicy texture! Basic Shrimp Shumai
Springy, juicy texture!Basic Shrimp Shumai
4.7
(21 reviews)Time
A shumai recipe made with shrimp and ground pork! The shrimp adds a delightfully springy, juicy texture.
Calories
192kcal
Carbs
18.7g
Fat
5.8g
Protein
13.9g
Net Carbs
17.9g
Sodium
393mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 4 servings ]
- shumai wrappers24 wrappers
- peeled shrimp (prepped)150 g
- ground pork100 g
- onion½ (100 g)
Seasonings
- potato starch1 tablespoon
- salta pinch
- sake1 tablespoon
- sugar1 tablespoon
- soy sauce½ tablespoon
- oyster sauce½ tablespoon
- grated ginger½ teaspoon
- sesame oil1 teaspoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Finely chop the onion.
2
Rinse the peeled shrimp in water and pat dry with paper towels. Set aside 6 shrimp and cut them into 4 pieces each for the topping. Roughly chop the remaining shrimp with a knife.
Note:
If the shrimp have not been prepped, remove the veins.
3
Put the onion, ground pork, the roughly chopped shrimp from step 2, and the seasonings marked with ☆ into a bowl, and mix until sticky to make the filling.
4
Scoop 1/24 of the filling onto 1 shumai wrapper and wrap it by lightly closing your hand around it. Repeat to make 24 pieces. Press the shrimp pieces for the topping into the center and shape them neatly.
5
Line the top part of the steamer with parchment paper and arrange the shumai from step4 inside.
6
Bring water to a boil in the steamer, set step 5 in place, and steam over medium heat for about 10 minutes until the meat is cooked through.
Reviews
4.7
(21 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I made shumai for the first time. I had a hard time wrapping them, but I somehow managed! I don’t have a steamer, so I lined a frying pan with cooking paper, arranged the shumai on top, added boiling water, and cooked them for 10 minutes.
🇯🇵 User from Japan
I couldn’t wrap them very neatly, but they tasted incredibly good (*^^*)! The wrappers came in a pack of 40, so I used 150 g of shrimp and 200 g of ground meat to make 20 pieces, and used the other half with 110 g of boiled bamboo shoots to make bamboo shoot shumai. (For that batch too, I used 200 g of ground meat.) I used the seasoning amounts from the recipe for each batch, but since I didn’t have oyster sauce, I added Ajinomoto for seasoning and used a bit more soy sauce. You might be able to reduce the sugar a little. I thought there was no way two people could eat 40, but we finished them so easily (*^^*) Based on other reviews, I lined a plate with cooking parchment paper, put it in a frying pan with a lid, and steamed them for 10 minutes after the water came to a boil. The top of the plate got quite wet and sticky, so I guess you really need to cover it with a dish towel... They were so delicious that I’ll definitely make them again! (*^-^)
🇯🇵 User from Japan
It didn’t look pretty at all... lol But it tasted good. I just can’t seem to shape it into shumai very well...
🇯🇵 User from Japan
My husband said, “Five stars!” I had been avoiding this because stuffing the filling into shumai wrappers seemed like a hassle, but I’m glad I gave it a try. It tastes better if you chop the onion as finely as possible.
🇯🇵 User from Japan
Shumai is so delicious, isn’t it? 🦐 I think the ingredients are easy to find too, so I’d definitely recommend it. 🥢
🇯🇵 User from Japan
It turned out easily and deliciously. By laying down cabbage and steaming it, it became a healthy dish.
🇯🇵 User from Japan
I had a hard time wrapping the shumai neatly, but the finished dish tasted absolutely fantastic.
🇯🇵 User from Japan
It tasted delicious, but wrapping it was difficult! Even after steaming, the filling seemed too loose, so I couldn't pick it up with chopsticks. Next time, I want to make it better.
