Shrimp and Scallion Shumai

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When the woman outside NYC’s hottest new Dim Sum place, Tim Ho Wan, told us the wait would be 3 hours, I actually thought she was joking. Going for Dim Sum on a weekend is one of the joys of living in the city but nothing is worth waiting 3 hours for! Learning to make my favorite dishes at home has been a goal of mine and I’m always surprised at how simple it is. We added just a teaspoon of One Culture’s Southwest Asian Sweet Chili sauce to the filling and I couldn’t believe the extra flavor it gave each dumpling. Give them a try for Chinese New Year!


Shrimp and Scallion Shumai

Makes about 24 


1 clove garlic, minced

1 tablespoon minced ginger

1 lb. uncooked shrimp

2 tablespoons soy sauce

1/3 cup roughly chopped scallion whites, chop the greens for garnish

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1/2 teaspoon Southwest Asian Sweet Chili plus more for dipping

1 package of wonton wrappers (found in the freezer section at Asian supermarkets)

Savoy cabbage for lining the steamer basket



1. In a food processor, puree garlic, ginger, half of the shrimp, soy sauce and scallions until it forms a smooth paste.

2. Dice the remaining shrimp and combine in a bowl with the paste.  Mix in the rice wine vinegar and sesame oil.

3. Line a baking tray with parchment paper and fill a small finger bowl with water.

4. To assemble the shumai, fill each wrapper with a dessert spoon of shrimp filling. Bring the sides of the wonton wrapper to the center, pleating them together as you go and pressing to the filling until the sides come together. The shrimp mixture should peak out of the top. Flatten the shrimp top and repeat until filling is used up.

5. Freeze or refrigerate shumai for 1 hour.

6. When ready to cook, steam in a cabbage lined steamer basket for  8-10 minutes until the exposed filling turns pink and the wonton wrappers are tender.

7. Serve shumai with extra Southwest Asian Sweet Chili sauce for dipping.

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