Plenty of ginger and scallions add terrific flavor to these juicy shumai dumplings from Andrew Zimmern. Slideshow:  More Pork Recipes 

Andrew Zimmern
May 2016


© Con Poulos

Recipe Summary

45 mins
Makes 3 dozen


Ingredient Checklist


Make the dipping sauce
  • In a small bowl, whisk the soy sauce with the black vinegar and chili-garlic sauce.

Make the shumai
  • In a medium bowl, combine the pork and shrimp with the scallions, ginger, soy sauce, sesame oil, Shaoxing wine and salt. Cover with plastic wrap and refrigerate for 4 hours.

  • Lightly dust a baking sheet with flour. Hold a dumpling wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place 1 tablespoon of the filling in the center of the wrapper and gather up the edges all around to form an open cup; the wrapper will adhere to the filling. Transfer the dumpling to the prepared baking sheet and cover with plastic wrap. Repeat to form the remaining dumplings.

  • Fill a wok or large skillet with 3/4 inch of water and bring to a simmer. Line 2 tiers of a bamboo steamer with cabbage leaves, overlapping them slightly. Add the dumplings to the steamer and stack the tiers. Cover and set the steamer in the wok. Steam the shumai until firm and the filling is no longer pink, 8 to 10 minutes. Garnish each with a pea and serve hot with the dipping sauce.

Suggested Pairing

Rich California Riesling.