Thai Shumai Recipe

Ground pork: Provides a rich and savory base for the filling.

Chopped shrimp: Adds a sweet and delicate seafood flavor to the shumai.

Soy sauce: Enhances the umami taste of the filling.

Sesame oil: Adds a nutty and aromatic flavor to the mixture.

Minced garlic: Infuses the filling with a pungent and savory taste.

Grated ginger: Adds a fresh and slightly spicy note to the shumai.

Cornstarch: Helps to bind the filling together and maintain its texture.

Wonton wrappers: Used to encase the delicious filling, creating the perfect dumpling.

When folding the wonton wrappers, ensure that you do not overfill them. Overfilling can cause the shumai to burst open during steaming. Use just enough filling to allow the edges to come together easily. Additionally, lightly wetting the edges of the wonton wrappers with water can help them stick better, ensuring a secure seal.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture and flavor profile to ground pork.

• ground pork - Substitute with ground turkey: Ground turkey is a healthier alternative with a mild flavor that works well in shumai.

• chopped shrimp - Substitute with chopped scallops: Scallops have a sweet and delicate flavor that complements the other ingredients in shumai.

• chopped shrimp - Substitute with chopped crab meat: Crab meat offers a similar texture and a slightly sweet flavor that pairs well with the other ingredients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste but still provide the necessary umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Add a small amount of toasted sesame seeds to compensate.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild flavor and high smoke point, making it a good alternative for sesame oil in cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different flavor. Use ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic and can be used as a substitute in shumai.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will have a more concentrated flavor. Use ¼ teaspoon of ground ginger for each teaspoon of fresh ginger.

• grated ginger - Substitute with galangal: Galangal has a similar flavor profile to ginger but with a slightly more citrusy and piney taste.

• cornstarch - Substitute with potato starch: Potato starch is a good thickening agent and can be used in place of cornstarch in shumai.

• cornstarch - Substitute with tapioca starch: Tapioca starch is another effective thickening agent that can replace cornstarch in shumai.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers are similar in texture and can be used as a substitute for wonton wrappers.

• wonton wrappers - Substitute with rice paper: Rice paper can be used as an alternative, though it will have a different texture and may require soaking before use.

• Allow the shumai to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.
• For storing in the refrigerator, place the shumai in an airtight container. They will stay fresh for up to 3 days.
• To freeze, arrange the shumai in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once frozen solid, transfer the shumai to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the shumai directly from the freezer. Steam them over boiling water for about 10-12 minutes or until heated through.
• For a quicker option, you can microwave the shumai. Place them on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes.
• Always ensure the shumai are heated thoroughly before serving. The internal temperature should reach at least 165°F (74°C) to ensure they are safe to eat.
• Serve hot with your favorite dipping sauce, such as soy sauce or a spicy chili sauce.

• Steaming Method:

  1. Place the leftover shumai in a steamer basket lined with parchment paper or cabbage leaves.
  2. Steam over boiling water for about 5-7 minutes or until heated through. This method helps retain the moisture and texture of the shumai.

• Microwave Method:

  1. Place the shumai on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Pan-Frying Method:

  1. Heat a small amount of vegetable oil in a non-stick pan over medium heat.
  2. Add the shumai and cook for 2-3 minutes on each side until they are heated through and slightly crispy on the outside.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the shumai on a baking sheet lined with parchment paper.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-12 minutes or until heated through.

• Mixing bowl: Use this to combine the ground pork, chopped shrimp, soy sauce, sesame oil, minced garlic, grated ginger, and cornstarch.

• Spoon: This will help you measure and place the filling mixture into the wonton wrappers.

• Wonton wrappers: These are used to encase the shumai filling.

• Steamer basket: Place the shumai in this to cook them over boiling water.

• Parchment paper: Line the steamer basket with this to prevent the shumai from sticking.

• Knife: Use this to chop the shrimp and mince the garlic.

• Grater: This is needed to grate the ginger.

• Cutting board: Use this as a surface for chopping and grating ingredients.

• Measuring spoons: These will help you measure out the soy sauce, sesame oil, and cornstarch accurately.

• Pot: Use this to boil water for steaming the shumai.

• Tongs: These will help you safely place and remove the shumai from the steamer basket.

• Serving plate: Use this to serve the hot shumai once they are cooked.

Prepare the filling in advance: Mix the ground pork, chopped shrimp, and other ingredients the night before and store in the fridge.

Use pre-made wrappers: Save time by using store-bought wonton wrappers instead of making your own.

Batch assembly: Lay out multiple wonton wrappers and fill them all at once to speed up the process.

Steam in layers: Use a multi-tiered steamer basket to cook more shumai at the same time.

Quick dipping sauce: Prepare a simple dipping sauce with soy sauce and a splash of vinegar while the shumai steams.