These Chinese dumplings, often called Shumai, are filled with a mixture of shrimp and pork, steamed, and served with a fabulous dipping sauce!
You know how all couples have their “thing” that they do? Read the Sunday paper together, leave each other love notes, build jigsaw puzzles…
Mu husband and I share a big bowl of popcorn every night after the kiddos are in bed, while watching our favorite shows. But before we had kids, we had two things that were just us – taking a walk with the dogs after dinner. And we used to sit at the kitchen table and make these Chinese dumplings.
Ask mu husband to make a video or build a garden bed and he’s all over it, but cooking just isn’t his thing. But he always helped me make these dumplings. I would prep the filling and he would stuff the wrappers with it. We’d sit and talk about stupid stuff and just enjoy each other.
Those were good times.
I hadn’t made these in ages until last weekend. The kids were out in the yard digging and building some space camp for birds. And we sat at the kitchen table; me with the filling, him with the wrappers. Talking about stupid stuff.
Still good times.
I don’t quite remember where this recipe originally came from. I think Williams Sonoma. But I’ve altered it so much over the years that it wouldn’t be recognizable from them anyway. Regardless, super yummy! Have your partner help you and they’ll be done in half the time.
Shrimp and Pork Dumplings
Ingredients
- 3/4 pound ground pork
- 1/2 pound shrimp , finely chopped
- 3 scallions , finely chopped
- 1 tablespoon minced fresh ginger
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons vegetable oil
- 1 1/2 teaspoons sesame oil
- 40 round wonton wrappers
For the dipping sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup mirin
- 1/4 cup rice wine vinegar
- 2 scallions , finely chopped
- 1 tablespoon minced fresh ginger
Instructions
- In a medium bowl, gently mix together with your hands all the ingredients for the dumplings (except the wrappers.)
- Place about 1 scant tablespoon of the filling in the center of each wrapper, and gently gather the edges up around the filling, squeezing the sides slightly with your fingers to form pleats, leaving the filling exposed. Tap the dumpling on the table so the bottom is flat and it stands upright.
- Coat the rack of a steamer basket with cooking spray and place the dumplings in the basket, leaving some space between them to prevent sticking. (I was able to fit 10 at a time in mine.) Bring about 2 inches of water to a simmer in a steamer base.
- Set the basket in the steamer, cover tightly and steam the dumplings until the filling is firm, about 8 minutes.
- Serve the dumplings with the dipping sauce.
I made these with my girls last night. They were delicious and we had a really fun time making them together. The girls both noted that, “Everything we make from Amy is SOOOOO good!”. Thanks for another fantastic recipe. You rock!
Such a sweet story! It’s nice to hear that, even though it might be few and far between, those little moments still happen after kids. :)
I really love Asian food, but we hardly ever make it at home. These look delish though! I’ll have to start broadening my make-at-home horizons.
These look wonderful. We had something similar while in Japan that we all loved. I will have to try this now that we are home!
Shumai dumplings are the best! I can’t wat to give your version a try!
Oooooh. I have a package of wrappers that I’ve been trying to decide what to do with. These look awesome. Such a sweet story. I walk the dog alone. Wamp wamp.
Aww I love that you guys have your cute little things that you do together. And I love even more that they involve food. Specifically dumplings. LOVE dumplings.
All I can say is YUM!!! Printing while I’m typing!! :) Thank you so much for sharing, Amy! Love your traditions….past and present! :)
Yum dumplings. John and I share this same kind of moment over Sweet Bacon Chicken wraps. I cut up chicken and bacon and he wraps. Thanks for sharing!
Lovely-I adore dumplings! I believe this version is called shumai, and I love the pleats.
What a sweet tradition. FUnny, the only thing I can get my husband to help with in the kitchen is dumplings, too! Occasionally, he’ll fry something, too, but it’s not often. Love these :)
Amy, these are amazing! I adore dumplings but I have never made them at home. That needs to change ASAP!