Yokohama Style Shumai Dumpling
Savor the exquisite flavors of Japan with these Yokohama Style Shumai Dumplings, a delightful blend of ground pork, succulent shrimp, and aromatic seasonings encased in delicate shumai wrappers. Perfect for dim sum enthusiasts, these tender, open-topped dumplings come together with an easy-to-follow recipe that highlights authentic Japanese techniques. A touch of soy sauce, oyster sauce, and sesame oil enhances the savory filling, while optional green pea garnishes add a pop of color and elegance to the presentation. Steamed to perfection in just 15 minutes, these juicy dumplings are ideal as a flavorful appetizer or a show-stopping main dish. Pair with your favorite dipping sauces for an unforgettable dining experience that’s both comforting and gourmet.
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Recipe Information
Ingredients
- 300 grams Ground pork
- 100 grams Raw shrimp (peeled, deveined, and minced)
- 50 grams Onion (finely chopped)
- 2 tablespoons Cornstarch
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 20 pieces Shumai wrappers
- 20 pieces Green peas (optional, for garnish)
- 500 milliliters Water (for steaming)
Instructions
In a large mixing bowl, combine the ground pork, minced shrimp, finely chopped onion, and cornstarch. Mix well until ingredients are evenly distributed.
Add soy sauce, oyster sauce, sesame oil, sugar, grated ginger, salt, and white pepper to the bowl. Mix thoroughly until the filling becomes sticky and cohesive.
Take one shumai wrapper and place it in the palm of your hand. Add about 1 tablespoon of the filling to the center of the wrapper.
Gently gather the edges of the wrapper upward around the filling, leaving the top open. Press lightly to ensure the wrapper adheres to the filling. Adjust the shape as needed to stand upright.
If desired, place a green pea on top of each shumai as garnish.
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
Arrange the shumai in the steamer basket, ensuring they do not touch each other to allow even cooking.
Bring water to a boil in a pot or wok and place the steamer basket over the boiling water. Cover with a lid.
Steam the shumai for 12-15 minutes or until the filling is fully cooked and the pork has reached an internal temperature of 70°C (160°F).
Carefully remove the shumai from the steamer using tongs or a spatula. Serve hot with soy sauce, chili oil, or your favorite dipping sauces.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
