Japanese Shumai – Panlasang Pinoy

Japanese shumai, or steamed dumplings, is a popular snack or appetizer enjoyed in many countries. It is often found as a street food favorite, loved for its soft wrapper and flavorful filling. If you are one of the many who love this food, making shumai at home allows you to enjoy its authentic flavors anytime.

Japanese shumai stands out from other siomai varieties, such as Chicken Siomai and Pork Siomai, due to its nori wrap. The nori, or seaweed, brings a subtle umami taste with a hint of saltiness, reminiscent of the ocean. The nori adds a slightly chewy texture when steamed, which contrasts nicely with the softness and savor of the filling.

Unlike the Chinese shumai, which often combines pork and shrimp in wonton wrappers, Japanese shumai typically uses ground pork as its main ingredient wrapped in nori sheets. In this recipe, we will make an authentic Japanese shumai with a twist by adding crab sticks and shrimp. They bring a briny and savory flavor that enhances the overall taste of the dumplings. Aside from the dumplings, we will also whip up a sauce that pairs perfectly with Japanese shumai.

How to Make Japanese Shumai (Filling and Sauce)

1. Mixing the Filling for Japanese Shumai – Combine 1 pound of ground pork, 12 minced shrimp, 1 minced carrot, 2 teaspoons of sesame oil, 2 ½ tablespoons of all-purpose flour, 1 teaspoon of garlic powder, and 1 ½ teaspoons of salt in a large bowl. Mix everything thoroughly until the ingredients are evenly combined.
2. Preparing the Nori Sheets for Wrapping – Take a whole sushi nori sheet and cut it into 4 equal squares. Repeat this process for all 10 nori sheets to create wrappers for your shumai. Cutting the sheets beforehand saves time and makes them easier to handle when wrapping.
3. Wrapping the Shumai with Filling and Kani – Scoop about 1 ½ tablespoons of the prepared filling and place it in the center of a nori square. Wrap the nori around the filling as you would for regular siomai, making sure the sides are snug. Place a piece of sliced kani (crab stick) on top of the filling for added flavor and a decorative touch.
4. Steaming the Shumai to Perfection – Arrange the wrapped shumai neatly in a steamer, ensuring they are not overcrowded. Steam them over medium heat for 20 to 25 minutes, allowing the filling to cook through while the nori softens and adheres to the dumplings.
5. Making the Savory Dipping Sauce – To prepare the sauce, mix 2 tablespoons of soy sauce, ¼ cup of cane vinegar, 1 teaspoon of sesame oil, 2 teaspoons of minced toasted garlic, and ¼ teaspoon of chili flakes in a bowl. Stir well to blend the flavors. Serve the hot Japanese shumai with this savory dipping sauce for the perfect finishing touch.

Sauces for Japanese Shumai

The sauce we prepared is already a perfect complement to our Japanese shumai. It has a touch of spiciness, and its umami flavor is balanced by the acidity of the vinegar and the nuttiness of sesame oil, making it an ideal match for the shumai. However, if you are curious to try other sauces that pair well with Japanese shumai, you might consider the following.

• Ponzu Sauce – A tangy and citrusy Japanese sauce is made with a blend of soy sauce, rice vinegar, and either yuzu or lemon juice. While it is similar to the sauce we prepared, this version has a brighter, more citrus-forward flavor. The refreshing acidity enhances the savory and umami-rich taste of the shumai.
• Sweet Soy Glaze – If you are looking for something sweet, then a Sweet Soy Glaze is a great option. Simmer soy sauce with sugar and a bit of water until it thickens into a glaze.
• Sesame Sauce (Goma Dare) – The sauce included in this recipe already has a nutty flavor, thanks to the sesame oil. However, if you want the sauce without the spiciness, this sauce is a great option. It is a creamy blend of toasted sesame seeds, soy sauce, and rice vinegar.

Crab and Pork Shumai: This is a variety of shumai with ground pork and crabmeat. It is one of those delectable versions that I have tried.

Pork Dumplings: I made this dumpling for Lunar New Year. It was a hit!

Tuna Sushi Roll: Tekkamaki or “tuna sushi,” is a type of sushi with raw tuna and shari (rice seasoned with vinegar).

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Japanese Shumai

Shumai recipe with ground pork, shrimp and crab sticks, wrapped in nori

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes minutes

Instructions

• Combine the filling ingredients in a bowl. Mix well.

  1 lb ground pork, 1 carrot, 12 pieces shrimp, 2 teaspoons sesame oil, 2 1/2 tablespoons all-purpose flour, 1 teaspoon garlic powder, 1 1/2 teaspoons salt

• Cut 1 whole nori sheet into 4 equal pieces. Do this step on all your nori sheets.

  10 pieces Nori

• Scoop 1 ½ tablespoon of the filling ingredient. Place it on a piece of nori, wrap it just like how you will do with regular siomai. Top with a sliced piece of kani in the middle.

  8 pieces Kani

• Arrange the wrapped Japanese siomai in a steamer. Steam for 20 to 25 minutes.

• Make the sauce by combining all the sauce ingredients in a bowl. Mix well.

  2 tablespoons soy sauce, 1/4 cup cane vinegar, 1 teaspoon sesame oil, 2 teaspoons toasted garlic, 1/4 teaspoon chili flakes

• Serve the Japanese Siomai with the dipping sauce.

• Share and enjoy!

Notes

If you do not have a steamer, there are still easy ways to steam shumai at home with common kitchen tools:
1. Use a Nonstick Pan with a Lid
Arrange the shumai in a nonstick pan, leaving enough space between them. Pour 1/4 to 1/2 cup of water into the pan, making sure the shumai do not get submerged. Cover the pan with a lid and cook over medium heat. Once the water evaporates, the shumai should be fully cooked.
Note: One downside to this method is that the shumai might end up slightly drier compared to steaming, as the water evaporates during the cooking process. Without the consistent steam, the texture of the nori wrapper might also become less tender. Additionally, this method requires careful attention to ensure the shumai does not stick to the pan as the water reduces.
2. Create a Makeshift Steamer
In a large pot, place a metal rack or a heatproof plate at the bottom. Add just enough water so it does not touch the rack or plate. Place the shumai on the rack or plate, cover the pot, and steam just as you would in a traditional steamer.
Note: One potential downside is that the shumai could become unevenly cooked if the water level is too low or if the steam does not circulate well inside the pot. It is also essential to monitor the water level throughout the cooking process to prevent it from evaporating entirely

Nutrition Information

Calories: 364kcal (18%) Carbohydrates: 7g (2%) Protein: 21g (42%) Fat: 27g (42%) Saturated Fat: 9g (45%) Polyunsaturated Fat: 3g Monounsaturated Fat: 12g Cholesterol: 82mg (27%) Sodium: 1470mg (61%) Potassium: 429mg (12%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 2723IU (54%) Vitamin C: 3mg (4%) Calcium: 31mg (3%) Iron: 2mg (11%)

© copyright: Vanjo Merano

Watch How to Cook Japanese Shumai