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This Shrimp Shumai Recipe is a staple dim sum recipe of shrimp dumplings with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture! It is a perfect seafood appetizer to serve at a party.
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!
Our shrimp shumai recipe is one of my favorite party food ideas! This shumai recipe draws on traditional Cantonese flavors and simple ingredients for a perfect balance of texture and flavor.
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Equipment
To make this dim sum recipe at home, you will need:
- A food processor to make the shrimp shumai filling
- Knife or grater to chop garlic and ginger
- A steamer to cook the shrimp dumplings
- A pot to boil water
Please note, if you do not have a steamer, you can also flatten and sauté these Chinese dumplings in a pan instead of steaming them. Check the 🥟 Variations section for an idea of what to do!
I love this shrimp dumpling recipe. It is always a hit when I make it for a party, especially for New Year’s Eve. Along with my Cucumber Shrimp Canapes and Chinese Prawns, this is one of my favorite prawn recipes to serve as an appetizer!
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!
Ingredients
- 1 teaspoon ginger
- 1 teaspoon garlic
- 8 ounces shrimp, raw, peeled and deveined
- ¼ cup water chestnuts (canned)
- 1 egg white
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon rice wine vinegar
- 20 gyoza dumpling wrappers
What is a good rice wine vinegar substitute?
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.
Where can I find gyoza wrappers?
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.
Instructions
- Finely chop or grate 1 teaspoon garlic and 1 teaspoon ginger.
- Put the garlic and ginger in a food processor with 8 ounces peeled and deveined shrimp. Pulse so the shrimp are well broken up. Then, add ¼ cup water chestnuts and pulse to chop.
- Add in 1 egg white, 1 teaspoon soy sauce, ½ teaspoon sesame oil, and ½ teaspoon rice wine vinegar. Pulse to fully combine.
- Set out 20 gyoza dumpling wrappers (or wonton wrappers) to use as your shumai dumpling wrappers. Place them on a dry surface and add 1 tablespoon 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 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!
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Variations
Try making smashed shrimp shumai like Chef Ming Tsai! Chef Ming Tsai of Simply Ming flattens the shumai with the palm of his hand, then sautées them until they are crispy and golden.
Flattened shrimp shumai dumplings are a great choice if you do not have a steamer. The results are truly delicious and just as perfect for a party. If you like a crispy wonton wrapper, you may even prefer this method.
Simply Ming recipes are some of our favorite Asian recipes. Smashed shrimp shumai is my personal favorite!
Serving Size
This shrimp shumai recipe makes 20 slightly smaller than palm-sized shrimp dumplings, which should be enough for anywhere from 6-8 people depending on how many dumplings each person eats. They are perfect for a party!
If you need to make a big batch, simply double the ingredients used. You will need to cook them in batches if you make a larger serving.
Frequently Asked Questions
What is shumai?
Shumai, also known as siu mai or shao mai, is a type of dumpling that is typically left open and folded towards 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!
What is dim sum?
Dim sum is a style of Chinese meal consisting of bite-size portions served on small plates or in steamer baskets. Traditionally, dim sum is served family-style alongside tea so everyone can share.
In the United States, you might hear dim sum as a reference to a type of restaurant where small plates of food, like these shrimp shumai, are brought out on carts. This is more like a dim sum buffet.
Because they are appetizer-size portions, you could consider dim sum similar to Spanish or Portuguese tapas recipes, like our Portuguese Shrimp Empanadas.
Is this recipe gluten-free?
Shumai is not typically gluten-free, as soy sauce and the dumpling wrappers contain gluten.
However, you can easily make this recipe gluten-free by using gluten-free versions of the wrappers and the soy sauce.
If you are not able to find gluten-free wonton wrappers, how about making shumai lettuce cups? Saute the filling and add to small butter lettuce. If you can find mini gem lettuce, that is a delicious choice.
Serving Suggestions
Shrimp shumai dumplings are best served with a dipping sauce of some kind. Whether you dip them in a cold or hot shrimp dipping sauce is up to your preference, and we have options for both!
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. These siu mai dumplings are especially delicious with teriyaki.
For a warm sauce, try serving these shumai shrimp with Garlic Butter Sauce. Garlic butter really does go well with everything, and the flavors are very yummy with these dumplings.
If serving with dinner, try pairing this recipe for shumai with pineapple teriyaki chicken for dinner, or a tuna rice bowl with yum yum sauce.
And what could be better than this easy Dragon Chicken Recipe? Simple and delicious. That’s what it’s all about!
Easy Seafood Recipes
If you enjoy this recipe for shumai, you are going to love our other easy seafood recipes. Try some of my personal favorites here:
- Fried Oysters Recipe
- Shrimp Tacos Recipe
- Air Fryer Surf and Turf with Fried Lobster Tail
- Shrimp Foil Pack
- New England Seafood Chowder
My most favorite is my recipe for Rissóis de Camarão. These Portuguese Shrimp Dumplings are a family recipe of mine that I know you will love. Give them a try!
If you love Asian recipes, I also know you will love my 5-ingredient Chicken Stir Fry. It is so easy and delicious!
Finger Foods for Party
Need more party food ideas along with these shrimp shumai? Try these favorites:
- Mini Pavlova Recipe
- Blistered Shishito Peppers
- Potato Pave with Bacon and Parmesan
- Thai Sausage Rolls
- Thai Chicken Meatballs
Try our Grilled Tuna Steak with Spicy Poke Bowl Sauce, too!
Enjoy this dish as a part of a Tapas Menu!
We always love to hear from you. Did you try this shrimp shumai recipe? Let us know in the comments below and with a rating!
📋 Recipe
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)
See our Cooking Conversions Chart for help converting measurements!
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
Let us know what you think or ask a question about the recipe!