Japanese Shumai
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.
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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 (Siomai Filling and Sauce)
- 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.
- 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.
- 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.
- 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.
- 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.
Tips & Tricks
- Chill the Filling – Before wrapping, refrigerate the filling for about 15–20 minutes. This makes it firmer and easier to handle, ensuring the shumai holds its shape during steaming.
- Prevent Sticking – Line your steamer with parchment paper or cabbage leaves to prevent the shumai from sticking to the surface. This also makes cleanup easier.
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.
Related Recipes
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).
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Japanese Shumai
Ingredients
- 10 pieces Nori
- 8 pieces Kani crab sticks
Filling ingredients:
- 1 lb ground pork
- 1 carrot minced
- 12 pieces shrimp minced
- 2 teaspoons sesame oil
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
Sauce ingredients:
- 2 tablespoons soy sauce
- 1/4 cup cane vinegar
- 1 teaspoon sesame oil
- 2 teaspoons toasted garlic minced
- 1/4 teaspoon chili flakes
Equipment
- steamer (see notes below)
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!
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