20 Delicious Shumai Recipes Perfect for Any Occasion

Craving bite-sized comfort with big flavor? Shumai—those irresistible steamed dumplings—are your answer! Whether you’re hosting a party, whipping up a quick weeknight dinner, or just craving something savory, these little bundles of joy never disappoint. From classic pork to creative veggie twists, we’ve rounded up 20 delicious shumai recipes that’ll make any occasion extra special. Ready to dig in? Let’s get steaming!

Classic Pork Shumai with Garlic and Ginger

These juicy, aromatic pork shumai are a crowd-pleaser—steamed to perfection with a punch of ginger and garlic in every bite.

Ingredients

• 1 lb ground pork
• 1 tbsp finely grated ginger
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper
• 20 round wonton wrappers
• 1/4 cup frozen peas (for garnish, optional)

Instructions

1. In a bowl, combine ground pork, 1 tbsp grated ginger, 3 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1/4 tsp white pepper. Mix until sticky and well blended.
2. Place 1 tbsp filling in the center of a wonton wrapper. Gather the edges up around the filling, leaving the top exposed. Gently press to shape into a cup. Repeat with remaining wrappers.
3. Line a steamer basket with parchment (or cabbage leaves) and arrange shumai inside, leaving space between. Top each with a frozen pea (if using).
4. Steam over boiling water for 12 minutes until pork is cooked through and wrappers are slightly translucent.

The open-top design lets the savory filling peek through, while steaming keeps the pork tender and juicy—no fancy pleating required!

Tip: For extra flavor, dip shumai in a mix of soy sauce, rice vinegar, and chili oil.

Shrimp and Chive Shumai with Soy Dipping Sauce

These shrimp and chive shumai are juicy, fragrant, and perfect for a quick appetizer—steamed to tender perfection with a savory soy dipping sauce that ties it all together.

• 1/2 lb raw shrimp, peeled and deveined
• 1/4 cup finely chopped chives
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 12 round wonton wrappers
• 1/4 cup water (for steaming)
• For the dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp chili flakes (optional)

1. In a food processor, pulse the shrimp until finely chopped but not pureed. Transfer to a bowl and mix in 1/4 cup chives, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp ginger, 1/2 tsp sugar, and 1/4 tsp white pepper.
2. Place 1 tbsp of filling in the center of a wonton wrapper. Gather the edges around the filling, pleating slightly to form an open-top cup. Repeat with remaining wrappers.
3. Line a steamer basket with parchment (or cabbage leaves) and arrange shumai inside, leaving space between. Pour 1/4 cup water into the steamer, cover, and steam over medium heat for 8–10 minutes until shrimp turns opaque.
4. Meanwhile, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1/2 tsp chili flakes (if using) for the dipping sauce.

The delicate pleats let the filling steam evenly, keeping the shrimp bouncy and the chives bright. Serve hot with the tangy-sweet sauce for dipping.

Tip: For extra flair, top each shumai with a single pea or carrot cube before steaming—it sticks right to the filling!

Vegetarian Tofu and Mushroom Shumai

These delicate dumplings are packed with savory umami from mushrooms and tofu, wrapped in a tender wonton skin—perfect for a light lunch or party appetizer.

Ingredients:

• 8 oz firm tofu, drained and crumbled
• 1 cup finely chopped shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp sugar
• 1/4 tsp white pepper
• 20 round wonton wrappers
• 1 tbsp cornstarch (for dusting)

Instructions:

1. In a bowl, mix crumbled tofu, shiitake mushrooms, soy sauce, sesame oil, ginger, sugar, and white pepper until well combined.
2. Dust a baking sheet with cornstarch. Place 1 tbsp of filling in the center of a wonton wrapper, then gather the edges up around the filling, pleating slightly to form an open-top cup.
3. Arrange shumai on the baking sheet. Steam in a bamboo or metal steamer over boiling water for 10 minutes until wrappers are translucent and filling is firm.

The shumai’s open-top design lets the filling’s aroma shine, while the tofu keeps them light yet satisfying. Serve with a drizzle of chili oil for extra kick!

Tip: For crispier bottoms, pan-fry the steamed shumai in a bit of oil for 2 minutes before serving.

Chicken and Cabbage Shumai with Sesame Oil

These juicy, steamed dumplings pack a punch of savory flavor with a hint of nutty sesame oil—perfect for a quick weeknight appetizer or a fun weekend project!

Ingredients:

• 1 lb ground chicken
• 2 cups finely shredded green cabbage
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp sugar
• 1/2 tsp salt
• 24 round wonton wrappers
• 1 tbsp water (for sealing)

Instructions:

1. In a bowl, mix ground chicken, shredded cabbage, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp ginger, 1 tsp sugar, and 1/2 tsp salt until well combined.
2. Place 1 tbsp of filling in the center of a wonton wrapper. Dip your finger in water and moisten the edges, then gather the sides up around the filling, leaving the top slightly open.
3. Line a steamer basket with parchment (or cabbage leaves to prevent sticking) and arrange shumai inside, leaving space between each.
4. Steam over boiling water for 12 minutes until the chicken is cooked through and the wrappers are translucent.

The magic here? The cabbage keeps the filling light and juicy, while the sesame oil adds a toasty depth that makes these shumai irresistible.

Tip: Serve with a mix of soy sauce and chili oil for dipping—extra sesame oil swirled in kicks it up a notch!

Beef and Carrot Shumai with Spicy Chili Sauce

These juicy, steamed dumplings pack a punch with savory beef, sweet carrots, and a fiery dipping sauce—perfect for a quick weeknight appetizer or a fun weekend project.

Ingredients

• 1 lb ground beef (85% lean)
• 1 cup finely grated carrots
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp sugar
• 1/2 tsp salt
• 24 round shumai wrappers
• 1/4 cup rice vinegar
• 2 tbsp chili garlic sauce
• 1 tbsp honey

Instructions

1. In a bowl, mix ground beef, grated carrots, soy sauce, sesame oil, ginger, sugar, and salt until well combined.
2. Place 1 tbsp of filling in the center of a shumai wrapper. Gather edges loosely around the filling, leaving the top exposed. Repeat with remaining wrappers.
3. Line a steamer basket with parchment (poke holes for steam). Arrange shumai inside, leaving space between them. Steam over boiling water for 12 minutes until beef is cooked through.
4. Meanwhile, whisk rice vinegar, chili garlic sauce, and honey in a small bowl for the dipping sauce.
5. Serve shumai warm with spicy sauce on the side.

The grated carrots melt into the beef as they steam, adding subtle sweetness to every bite—while the chili sauce brings the heat. Tip: For extra texture, top each shumai with a pea or carrot cube before steaming!

Pork and Shrimp Shumai with Water Chestnuts

These juicy, umami-packed shumai are a dim sum favorite, and the crunch of water chestnuts makes them extra special.

Ingredients

• 1/2 lb ground pork
• 1/2 lb raw shrimp, peeled, deveined, and finely chopped
• 1/3 cup finely chopped water chestnuts
• 2 tbsp finely minced scallions
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 20 round wonton wrappers
• Thin carrot slices (for garnish, optional)

Instructions

1. In a bowl, combine ground pork, shrimp, water chestnuts, scallions, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp ginger, 1/2 tsp sugar, and 1/4 tsp white pepper. Mix vigorously until sticky.
2. Hold a wonton wrapper in your palm. Spoon 1 tbsp filling into the center, then gently gather the edges upward, leaving the top exposed. Tap the base on the counter to flatten it. Repeat with remaining wrappers.
3. Place shumai in a steamer lined with parchment (leave 1″ space between). Top each with a carrot slice if using. Steam over boiling water for 10 minutes until pork is cooked through.

The water chestnuts add a surprise crunch to every bite, while the open-top design lets the filling steam to perfection.

Tip: Freeze uncooked shumai on a tray before transferring to a bag—steam straight from frozen, adding 2 extra minutes.

Steamed Shumai with Scallions and Ginger

These steamed shumai are juicy, fragrant, and packed with fresh ginger and scallions—perfect for a quick dim sum night at home!

• 1 lb ground pork
• 1/2 cup finely chopped scallions (about 4 scallions)
• 1 tbsp freshly grated ginger
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp white pepper
• 24 round shumai or wonton wrappers

1. In a large bowl, combine ground pork, scallions, ginger, soy sauce, sesame oil, sugar, salt, and white pepper. Mix well until the filling is sticky and well blended.
2. Hold a wrapper in your palm and spoon 1 tbsp of filling into the center. Gently gather the edges up around the filling, leaving the top exposed, and lightly squeeze to shape into a cup.
3. Line a steamer basket with parchment (poke holes for steam) and arrange shumai inside, leaving space between each. Steam over boiling water for 12 minutes, or until the filling is cooked through.

The open-top design lets the ginger and scallion aroma shine, while the pork stays tender and juicy. Serve with chili oil or soy-vinegar dip for extra kick!

Tip: For extra moisture, stir 1 tbsp ice water into the filling before wrapping.

Shumai with Bok Choy and Shiitake Mushrooms

These delicate dumplings pack a punch of umami with earthy shiitakes and tender bok choy—perfect for a light yet satisfying bite.

Ingredients:

• 1 cup finely chopped bok choy (about 2 small heads)
• 1/2 cup finely chopped shiitake mushrooms
• 1/2 lb ground pork
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 20 round wonton wrappers
• 1 tbsp cornstarch (for dusting)

Instructions:

1. In a bowl, combine bok choy, shiitake mushrooms, ground pork, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp ginger, 1/2 tsp sugar, and 1/4 tsp white pepper. Mix until well blended.
2. Dust a tray with 1 tbsp cornstarch. Place a wonton wrapper in your palm, add 1 tbsp filling, and gently pleat the edges, leaving the top exposed. Repeat with remaining wrappers.
3. Line a steamer basket with parchment (poke holes for airflow). Arrange shumai inside, leaving space between each. Steam over boiling water for 10 minutes until pork is cooked through.

The open-top design lets the filling stay juicy while the wrapper turns silky—ideal for dipping in chili crisp or soy-vinegar sauce.

Tip: For extra flavor, sauté the mushrooms before mixing to deepen their earthiness.

Curry-Spiced Shumai with Ground Turkey

These juicy, aromatic shumai pack a punch with warm curry spices and lean ground turkey—perfect for a flavorful twist on dumpling night.

Ingredients

• 1 lb ground turkey (93% lean)
• 1/4 cup finely diced shiitake mushrooms
• 2 tbsp grated carrot
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp curry powder
• 1/2 tsp garlic powder
• 1/2 tsp grated ginger
• 1/4 tsp salt
• 24 round wonton wrappers
• 2 tbsp water (for sealing)

Instructions

1. In a bowl, combine ground turkey, shiitake mushrooms, carrot, soy sauce, sesame oil, curry powder, garlic powder, ginger, and salt. Mix until just combined (don’t overwork).
2. Place 1 tbsp filling in the center of a wonton wrapper. Dab edges with water, then gather sides up around the filling, pleating loosely to form an open-top cup. Press base firmly to flatten.
3. Line a steamer basket with parchment (poke holes for airflow). Arrange shumai 1 inch apart, cover, and steam over boiling water for 12 minutes until turkey is cooked through.

The curry powder adds a cozy depth to these shumai, while steaming keeps them irresistibly tender—no soggy bottoms here!

Tip: Serve with a quick dipping sauce of soy sauce, rice vinegar, and a dash of chili oil.

Shumai with Crab Meat and Cream Cheese

These crab and cream cheese shumai are a luxurious twist on the classic dumpling, with a rich, creamy filling that melts in your mouth.

• 1/2 lb lump crab meat, drained well
• 4 oz cream cheese, softened
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1 green onion, finely chopped
• 1 tsp sugar
• 20 round shumai (or wonton) wrappers
• 1 egg, beaten (for sealing)
• Steamed bok choy or soy-vinegar dipping sauce (optional, for serving)

1. In a bowl, mix crab meat, cream cheese, soy sauce, sesame oil, ginger, green onion, and sugar until well combined.
2. Place 1 tsp of filling in the center of a wrapper. Brush edges with beaten egg, then gather sides up and pinch gently to form an open-top cup (don’t seal completely).
3. Line a steamer basket with parchment (or cabbage leaves) and arrange shumai 1 inch apart. Steam over boiling water for 10 minutes until wrappers are translucent and filling is firm.
4. Serve hot with steamed greens or dipping sauce.

The cream cheese adds a luscious richness to the crab, while the open-top design lets the filling peek through—perfect for impressing guests!

Tip: For extra flair, top each shumai with a tiny dollop of roe or a sprinkle of toasted sesame seeds before steaming.

Pork and Cilantro Shumai with Lime Zest

These fragrant, juicy shumai pack a bright punch of lime and fresh cilantro—perfect for a quick appetizer or light meal.

Ingredients

• 1 lb ground pork
• 1/4 cup finely chopped cilantro
• 1 tbsp grated ginger
• 2 tsp lime zest (from about 1 lime)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 20 round shumai wrappers (or wonton wrappers)

Instructions

1. In a bowl, combine ground pork, 1/4 cup cilantro, 1 tbsp ginger, 2 tsp lime zest, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp black pepper. Mix until just combined.
2. Place 1 tbsp of filling in the center of a wrapper. Gather the edges up around the filling, leaving the top exposed, and gently squeeze to shape.
3. Line a steamer basket with parchment (or cabbage leaves) and arrange shumai inside, leaving space between each. Steam over boiling water for 10 minutes until pork is cooked through.

The lime zest cuts through the richness of the pork, while the cilantro adds a fresh, herbal note—making these shumai irresistibly light yet satisfying.

Tip: For extra flavor, drizzle with chili oil or serve with a mix of soy sauce and rice vinegar for dipping.

Shumai with Sweet Corn and Ground Chicken

These juicy shumai pack a subtle sweetness from fresh corn and a tender bite from ground chicken—perfect for a light lunch or party appetizer!

Ingredients

• 8 oz ground chicken
• 1/2 cup fresh or frozen sweet corn kernels
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 12 round wonton wrappers
• 1 tbsp cornstarch (for dusting)

Instructions

1. In a bowl, mix ground chicken, sweet corn, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp ginger, 1/2 tsp sugar, and 1/4 tsp white pepper until well combined.
2. Dust a tray with 1 tbsp cornstarch. Place a wonton wrapper on your palm, add 1 tbsp filling, and gently pleat the sides, leaving the top exposed. Repeat for all wrappers.
3. Line a steamer with parchment (poke holes for airflow). Arrange shumai 1 inch apart, cover, and steam over boiling water for 10 minutes until the chicken is cooked through.

The corn adds a pop of brightness against the savory chicken, while the open-top design lets the filling peek through—just like traditional shumai!

Tip: For extra gloss, brush the tops with a little sesame oil after steaming.

Shumai with Spinach and Feta Cheese

These delicate dumplings pack a punch with briny feta and earthy spinach, wrapped in a tender wonton shell—perfect for impressing guests or treating yourself!

Ingredients

• 24 square wonton wrappers
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 1 large egg, lightly beaten
• 2 tbsp finely chopped green onions
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (for garnish)

Instructions

1. In a bowl, combine spinach, feta, egg, green onions, olive oil, garlic powder, salt, and black pepper. Mix until fully incorporated.
2. Place 1 wonton wrapper on a clean surface. Spoon 1 tbsp filling into the center. Gather edges upward, pleating slightly to form a cup, leaving the top exposed. Repeat with remaining wrappers.
3. Line a steamer basket with parchment (poke holes for steam). Arrange shumai inside, spacing 1 inch apart. Sprinkle each with sesame seeds.
4. Steam over boiling water for 10 minutes until wrappers turn translucent and filling is firm.

The contrast of creamy feta against the crisp pleated edges makes these shumai as fun to eat as they are to assemble!

Tip: For extra flavor, drizzle with chili oil or serve with soy sauce mixed with a squeeze of lemon.

Pork and Bamboo Shoot Shumai with Oyster Sauce

These juicy, umami-packed shumai are a dim sum favorite, with tender pork and crunchy bamboo shoots wrapped in a delicate wonton wrapper—perfect for impressing guests or treating yourself!

Ingredients:

• 1 lb ground pork
• 1/2 cup finely chopped bamboo shoots (canned, drained)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 24 round wonton wrappers
• 1 tbsp cornstarch (for dusting)
• Steamed greens (optional, for serving)

Instructions:

1. In a bowl, combine ground pork, bamboo shoots, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp ginger, 1/2 tsp sugar, and 1/4 tsp white pepper. Mix until sticky and well blended.
2. Dust a tray with 1 tbsp cornstarch. Hold a wonton wrapper in your palm, add 1 tbsp filling, and gently pleat the sides, leaving the top exposed. Place on the tray. Repeat.
3. Line a steamer with parchment (poke holes). Steam shumai over boiling water for 10–12 minutes until pork is cooked through.
4. Serve hot with steamed greens, if using, and extra oyster sauce for dipping.

The bamboo shoots add a subtle crunch that contrasts beautifully with the juicy pork, while the oyster sauce ties everything together with its rich, savory depth.

Tip: For a glossy finish, brush the shumai with a little sesame oil right after steaming.

Shumai with Duck and Hoisin Glaze

These juicy shumai pack a rich, savory punch with tender duck and a glossy hoisin finish—perfect for impressing guests or treating yourself to a restaurant-quality bite at home.

Ingredients

• 1 lb ground duck
• 1/4 cup finely diced shiitake mushrooms
• 2 tbsp minced scallions (white and green parts)
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 24 round wonton wrappers
• 1/4 cup hoisin sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• Thinly sliced scallions (for garnish)

Instructions

1. Make the filling: In a bowl, combine ground duck, shiitake mushrooms, scallions, ginger, soy sauce, sesame oil, and sugar. Mix until just blended (don’t overwork).
2. Shape the shumai: Place 1 tbsp filling in the center of a wonton wrapper. Gather edges up around the filling, leaving the top exposed. Lightly tap the bottom to flatten. Repeat.
3. Steam: Arrange shumai in a steamer lined with parchment (leave space between). Steam over boiling water for 10 minutes until duck is cooked through.
4. Glaze: Whisk hoisin sauce, honey, and rice vinegar. Brush generously over warm shumai. Garnish with scallions.

The magic here? The hoisin glaze caramelizes slightly on the steamed dumplings, adding a sweet-savory shine that clings to every bite.

Tip: For extra crispness, pan-fry the steamed shumai in a bit of oil for 1–2 minutes before glazing.

Shumai with Ground Lamb and Mint

These juicy shumai pack a punch with fragrant mint and savory lamb—perfect for impressing guests or treating yourself to a restaurant-quality bite at home.

Ingredients

• 1 lb ground lamb
• 1 tbsp fresh mint, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 clove garlic, minced
• 24 round shumai wrappers (thawed if frozen)
• 1 tbsp cornstarch (for dusting)

Instructions

1. Mix filling: In a bowl, combine ground lamb, 1 tbsp fresh mint, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 1/2 tsp black pepper, and 1 clove minced garlic. Stir vigorously until sticky, about 2 minutes.
2. Shape shumai: Dust a tray with 1 tbsp cornstarch. Place a wrapper in your palm, add 1 tbsp filling, then gently pinch the sides to form a cup, leaving the top exposed. Repeat.
3. Steam: Line a steamer with parchment (poke holes). Arrange shumai 1 inch apart. Steam over boiling water for 10 minutes until lamb is cooked through.

The mint brightens the rich lamb beautifully, while the open-top design lets the filling peek through—just like your favorite dim sum spot.

Tip: Freeze extras before steaming; cook from frozen (+3 minutes) for a quick appetizer.

Shumai with Pumpkin and Five-Spice Powder

These aromatic shumai get a cozy twist with sweet pumpkin and warm five-spice powder—perfect for steaming up a quick, flavorful appetizer.

• 1 cup finely grated pumpkin (packed)
• 8 oz ground pork
• 1 tbsp soy sauce
• 1 tsp five-spice powder
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 green onion, minced
• 20 round shumai wrappers

1. In a bowl, combine pumpkin, ground pork, soy sauce, five-spice powder, sesame oil, ginger, and green onion. Mix until sticky and well blended.
2. Place 1 tbsp filling in the center of a wrapper. Gather edges up around the filling, leaving the top exposed, and gently squeeze to shape into a cup.
3. Line a steamer basket with parchment (or cabbage leaves) and arrange shumai inside, leaving space between each. Steam over boiling water for 12 minutes until pork is cooked through.

The pumpkin keeps these shumai juicy while the five-spice adds a subtly spiced depth—no dipping sauce needed!

Tip: Freeze extras before steaming; cook straight from frozen, adding 3–4 extra minutes.

Shumai with Quinoa and Black Beans

These quinoa and black bean shumai are a fun, protein-packed twist on the classic dumpling—perfect for a light lunch or party appetizer!

• 1 cup cooked quinoa
• 1 cup canned black beans, rinsed and mashed
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped cilantro
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 20 round wonton wrappers
• 1 tbsp water (for sealing)

1. In a bowl, mix quinoa, black beans, bell pepper, cilantro, soy sauce, sesame oil, garlic powder, and cumin until well combined.
2. Place 1 tbsp of filling in the center of a wonton wrapper. Dip your finger in water and moisten the edges, then gather the sides up around the filling, pleating slightly to form a cup (leave the top open).
3. Line a steamer basket with parchment (poke holes for steam) and arrange shumai inside, leaving space between each. Steam over boiling water for 10 minutes until wrappers are translucent.

The quinoa adds a nutty bite while keeping these shumai satisfying yet light—no one will miss the meat!

Tip: For extra flavor, serve with a drizzle of sriracha mayo or sweet chili sauce.

Shumai with Pork and Kimchi

These juicy, umami-packed shumai get a kick from tangy kimchi—perfect for a fun twist on dumpling night.

Ingredients

• 1 lb ground pork
• 1 cup finely chopped kimchi, drained
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp sugar
• 24 round wonton wrappers
• Thinly sliced scallions (for garnish)

Instructions

1. In a bowl, mix ground pork, kimchi, soy sauce, sesame oil, ginger, and sugar until just combined (don’t overmix).
2. Place 1 tbsp filling in the center of a wonton wrapper. Gather edges up around the filling, pleating slightly and leaving the top exposed. Repeat.
3. Line a steamer basket with parchment (poke holes for airflow). Arrange shumai 1 inch apart, cover, and steam over boiling water for 12 minutes until pork is cooked through.
4. Garnish with scallions. Serve warm with soy sauce for dipping.

The kimchi keeps these shumai extra moist while adding a punchy crunch—no dipping sauce needed, though we won’t stop you!

Tip: Freeze uncooked shumai on a tray before transferring to a bag. Steam straight from frozen, adding 3 extra minutes.

Shumai with Salmon and Dill

These delicate salmon shumai are a fresh twist on the classic dumpling, with bright dill and a buttery bite that melts in your mouth.

• 8 oz skinless salmon fillet, finely minced
• 1 tbsp fresh dill, finely chopped
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 12 round wonton wrappers
• 1 tbsp neutral oil (like avocado or vegetable), for brushing

1. In a bowl, combine salmon, dill, soy sauce, sesame oil, ginger, sugar, and black pepper. Mix gently until just incorporated.
2. Place 1 tbsp of filling in the center of a wonton wrapper. Gather edges up around the filling, pleating slightly to form an open-top cup. Repeat with remaining wrappers.
3. Line a steamer basket with parchment (poke holes for airflow) and brush with neutral oil. Arrange shumai inside, leaving space between.
4. Steam over boiling water for 8–10 minutes until salmon is opaque and wrappers turn slightly translucent.

The tender salmon stays juicy under the steamed wrapper, while the dill adds a pop of freshness—no dipping sauce needed!

Tip: For extra flair, top each shumai with a tiny dab of salmon roe before steaming.

Conclusion

With 20 delicious shumai recipes to choose from, there’s something here for every taste and occasion! Whether you’re hosting a party or just craving a tasty snack, these recipes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so others can enjoy these bite-sized delights too. Happy cooking!