Shumai and dipping sauce

  • 1/2 pound ground pork
  • 1 tsp Cooking with Greens Umami Blend
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup water
  • 1 1/2 tablespoons peanut oil
  • 1/2 tablespoon sesame oil
  • 1/2 pound shrimp
  • 2/3 cup chopped crimini, baby bella or shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1/4 cup finely sliced green onion
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon Cooking with Greens Pink Himalayan Sea salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 25 to 30 thin round dumpling wrappers (or square)
  • 1/4 cup finely diced carrots

Place the ground pork into a mixing bowl. Add the corn starch and water to the bowl and start mixing everything together with a wooden spoon. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork. You should hear squishing sounds as you stir the meat. Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside.

Chop the shrimp into small 1/4-inch pieces and add them to the bowl with the ground pork.

Add the mushrooms, ginger, and scallions to the bowl with the pork and shrimp. Stir to combine. Then, add the oyster sauce, salt, sugar, umami blend and white pepper. Mix well.

Make the Dumplings

If you are cooking the shumai immediately, line a bamboo steamer with parchment paper. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper.

Take one dumpling wrapper and place it on your left hand. Place about 2 tablespoons of filling on the center of the wrapper. Form your pointer finger and thumb into a flat "O" shape. Shift the wrapper and filling so that it is laying on top of the "O" of your left hand 

Using a butter knife or spoon on your right hand, start pressing the filling down into the  "O" gap. 

Use the fingers of your left hand to squeeze the dumpling together.  Use your ring finger to cradle the dumpling underneath. This makes it easier to pack the dumpling with filling.

Make sure to fill the dumpling all the way to the top. You don’t want to see any excess dumpling wrapper on the top because the dumplings will not look as nice when cooked.

Place the filled dumpling on the counter and check to see if it stands upright without leaning over. If the dumpling is leaning, use your fingers to straighten it. Transfer the dumpling to your lined bamboo steamer or plate. Continue filling and shaping the dumplings until you run out of the filling.

Top each dumpling with about 1/4 teaspoon of finely diced carrots.

To cook the dumplings, cover the bamboo steamer with the lid. Fill a wok with water. It should cover about 2 ½ inches from the bottom of the wok. Bring the water to boil. Then, carefully place the covered bamboo steamer directly over the boiling water.  Let the dumplings cook for 7 to 8 minutes. You can stick a thermometer into a dumpling to see if the meat has reached 165ºF. Remove the steamer basket from the wok and serve.


Dipping Sauce

  • 1 teaspoon sugar
  • 1 tablespoon hot water
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili oil ( or 1/2 tsp red pepper flakes and 1/2 tsp olive oil combined)
  • 1 teaspoon garlic (minced)
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon sesame oil


Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine. Serve with freshly cooked dumplings and enjoy!

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