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My Shrimp Shumai recipe is a staple dim sum recipe of shrimp dumplings with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture! This appetizer is over-the-top amazing!
Shumai Shrimp
Shrimp shumai is one of the most beautiful and tasty Chinese appetizers that is much easier to make than you might think. They taste so good and will be the hit of your party!
My shrimp shumai recipe is one of my favorite party appetizer! This shumai recipe draws on traditional Cantonese flavors and simple ingredients for a perfect balance of texture and flavor. It is a perfect seafood appetizer to serve at a party.
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Shumai Ingredients
- ginger
- garlic
- shrimp, raw, peeled, and deveined
- water chestnuts (canned)
- egg white
- soy sauce
- sesame oil
- rice wine vinegar
- gyoza dumpling wrappers
Shumai Recipe Instructions
- Finely chop or grate garlic and ginger.
- Put the garlic and ginger in a food processor with peeled and deveined shrimp. Pulse so the shrimp are well broken up.
- Then, water chestnuts and pulse to chop.
- Add in egg white, soy sauce, sesame oil, and rice wine vinegar. Pulse to fully combine.
- Set out gyoza dumpling wrappers (or wonton wrappers) to use as your shumai dumpling wrappers. Place them on a dry surface and add 1 tablespoon of shrimp shumai filling to the middle of each one.
- Dampen your fingertips and moisten the edge of a dumpling wrapper. Pinch the wrapper together in small folds, working your way around so the middle of the filling is still showing. Repeat until all dumplings are folded. The end result should look almost like a little coin purse.
- Brush a bamboo steamer with oil or line it with a liner or parchment paper with holes cut into it. Place the shrimp shumai dumplings in the steamer with a little space between them.
- Set the steamer over a pot of boiling water and steam the shrimp dumplings for 6-8 minutes until the shrimp filling cooks.
- Serve with preferred dipping sauce or soy sauce, and enjoy!
I love this shrimp dumpling recipe. It is always a hit when I bring it to a party, especially on New Year's Eve. I love to serve it with my Cucumber Shrimp Canapes and Chinese Prawns!
Once you try these shrimp dumplings, I can guarantee you will feel the same way. They are just so tasty. The combination of ginger, garlic, and water chestnuts with shrimp is so delicious. And of course, they are so pretty to serve!
Shrimp Shumai Recipe Tips
- You can find ready-made dumpling wrappers in most Asian stores, if not your local supermarket.
- To substitute the rice wine vinegar, try apple cider vinegar or white or red wine vinegar.
- Shrimp shumai is often served with a little tobiko (flying fish roe) on top for decoration, but you can also add finely chopped chives.
Shrimp Shumai FAQs
Shumai, also known as siu mai or shao mai, is a type of dumpling that is typically left open and folded toward the top. This sets shumai dumplings apart from other Asian dumpling recipes like gyoza or potstickers, which are closed. Shrimp shumai is a common feature on the table if you ever try dim sum dishes!
If you have trouble finding rice wine vinegar, apple cider vinegar is the best substitute. It has a mild taste and works well as a replacement. You can also try white or red wine vinegar.
You can usually find gyoza wrappers in the international aisle of your local grocery store. If you have trouble finding them, substitute them for wonton wrappers, which you can find in the freezer section of most grocery stores.
Shumai Dipping Sauces
- The most common shrimp dipping sauce is your basic soy sauce. However, I personally like to make Homemade Teriyaki Sauce and use that as a dip for my shrimp recipes.
- Oyster Sauce
- Yum Yum Sauce
- Sweet Chili Sauce
Shrimp Recipes
If you enjoy this recipe for shumai, you are going to love our other easy seafood recipes and Shrimp Recipes for Dinner. Try some of my personal favorites here:
- Fried Oysters Recipe
- Shrimp Tacos
- Air Fryer Shrimp
- Rissóis de Camarão. These Portuguese Shrimp Dumplings are a family recipe of mine that I know you will love. Give them a try!
- Enjoy this dish as a part of a Tapas Menu!
We always love to hear from you. Did you try this recipe? Let us know in the comments below and with a rating!
Shrimp Shumai
Ingredients
- 1 teaspoon ginger - grated/finely chopped
- 1 teaspoon garlic - grated/finely chopped (1 clove)
- 8 oz shrimp - peeled, deveined raw
- ¼ cup water chestnuts - (from can)
- 1 egg white
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon rice wine vinegar
- 20 gyoza dumpling wrappers - (round dumpling wrappers)
Instructions
- Finely chop or grate the garlic and ginger.
- Put them in the food processor along with the peeled shrimp and pulse so the shrimp are well broken up.
- Add the water chestnuts and pulse to chop.
- Add the egg white, soy sauce, sesame oil and rice wine vinegar and pulse to combine.
- Set out dumpling/gyoza wrappers on a dry surface and put a tablespoon of the filling in the middle of each.
- Dampen your finger and moisten the edge of one of the dumpling wrappers. Pinch together the wrapper in small folds, working your way round so the middle of the filling is still showing. Repeat with the rest of the dumplings.
- Brush a steamer with oil or line it with a liner or parchment with holes cut into it. Place dumplings in steamer with a little space between them. If you can't fit all at once, cook in batches.
- Set steamer over a pot of water and steam the dumplings for around 6-8 minutes until the shrimp filling is cooked.
- Serve immediately, with your preferred dipping sauce or soy on the side.
Notes
- You can find ready-made dumpling wrappers in most Asian stores, if not your local supermarket.
- To substitute the rice wine vinegar, try apple cider vinegar, or white or red wine vinegar.
- Shrimp shumai are often served with a little tobiko (flying fish roe) on top for decoration, but you can also add finely chopped chives.
Nutrition
Photography by Caroline Williams
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