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–+ servings

Pork shumai (Steamed Dumplings)

Prep Time22 minutes
Cook Time8 minutes
Total Time30 minutes
Author Yuto Omura
Servings 3 servings

Ingredients 
 

  • 150 g thinly sliced pork belly
  • 150 g ground pork
  • ½ tsp Japanese soy sauce (koikuchi shoyu)
  • ½ tsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sake
  • ½ tbsp sugar
  • ½ tsp salt
  • 1 pinch ground black pepper
  • 30 g Japanese leek (naganegi) white part, finely diced
  • 60 g canned bamboo shoots finely diced
  • 2 tbsp potato starch (katakuriko)
  • ¼ onion grated
  • 5 g grated ginger root or ginger paste
  • 30 wonton wrappers square shumai wrappers
  • 30 green peas
  • Japanese soy sauce (koikuchi shoyu) for dipping
  • Japanese mustard (karashi) (karashi) optional

Instructions 

  • Finely dice 150 g thinly sliced pork belly using a knife.
    Finely diced pork belly on a wooden chopping board
  • Place the diced pork belly in a mixing bowl with 150 g ground pork, ½ tsp Japanese soy sauce (koikuchi shoyu), ½ tsp oyster sauce, 1 tsp sake, 1 tsp toasted sesame oil, ½ tbsp sugar, ½ tsp salt and 1 pinch ground black pepper. Knead together by hand until evenly distributed.
    Pork mince and finely diced pork belly combined in a silver mixing bowl
  • In a separate bowl mix 30 g Japanese leek (naganegi) and 60 g canned bamboo shoots with 2 tbsp potato starch (katakuriko) until evenly coated.
    Bamboo shoots and spring onions mixed in a bowl with potato starch
  • Combine the two bowls into one and add the ¼ onion and 5 g grated ginger root. Knead together until the ingredients are evenly distributed through the filling.
    shumai filling kneaded in a bowl
  • Start boiling a pot of water and line the steaming basket with a sheet of baking paper.
    water boiling ready for steaming
  • Take a wonton wrapper and place it in the palm of your hand. Add about 1 tbsp of the filling to the centre (approx 15g per shumai) leaving space around the edge.
    Shumai filling spread on wonton wrapper
  • Make a circle with your thumb and fingers and use a cutlery knife to push the shumai down into the circle, this will push the edges of the wrapper up and keep the dumpling round. You can also flatten the base by pushing it up slightly from underneath.
    pushing the filling down into the wonton wrapper with a knife
  • Use the knife to smooth out the top and place it on top of the baking paper in the steaming basket. (See the post above for more process pictures.)
    completed wrapped shumai
  • Repeat until you've used up all the wrappers and filling, then place one green pea in the center of each shumai.
    shumai in a steaming basket topped with green peas
  • Once your pot of water reaches a rolling boil, place the steaming basket on top with the lid.
    shumai steaming in a steamer
  • Steam the shumai for 8 minutes.
    cooked shumai in a steamer
  • Serve with Japanese mustard (karashi) and Japanese soy sauce (koikuchi shoyu).
    "Shumai" steamed pork dumpling dipped in soy sauce
  • Enjoy!

Notes

Steam before storing. Once cooked, refrigerate and eat within 1-2 days. 
To freeze, place the cooked shumai on a tray with a little space between to stop them from sticking together. After 2-3 hours, transfer to a ziplock bag or airtight container and eat within 2 weeks.
Steam again or microwave until piping hot to reheat.