This is an elegant shumai dish that doesn't require wrapping the skins one by one. Recipe by Kanure314

Because we don't have a steamer!You could use chopped cabbage or Chinese cabbage instead of bean sprouts.If there's not enough moisture from the bean sprouts, please add a little water.The vegetables underneath soak juice from the shumai, and it's delicious! For 4 servings. Recipe by Unagiinu

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.■You can use scallops or squid instead of shrimp too. Use any seafood you like. ■They don't have to be jumbo sized either♪ ■Don't steam them too long ,otherwise you will make the dumplings hard. ■At Step 3 coat the filling with shumai skin cut into strips and press firmly. I think the amount of shumai skin is just right. Recipe by Jirojiro

I made this because I had imitation crab and shumai wrappers.Knead the mixture well.These shumai are soft and moist.When forming the shumai, pressing down on the top with the middle finger of your right hand while turning it with your left hand will give the shumai a clean, cylindrical shape. For 4 servings. Recipe by RION4026

This is a recipe my mother taught me.You can use ground pork mixed in a bowl too. Or, try adding scallops or canned crab. If you line the steamer with Chinese cabbage leaves and put the shumai dumplings on top, the cabbage can be eaten with the dumplings.Leftover shumai skins can be deep fried, and either sprinkled with salt to be eaten as a crunchy snack, or sprinkled on top of shrimp in chili sauce or shrimp in mayonnaise. For about 30 shumai dumplings. Recipe by Wolf wan

After thinking what I could cook with cherry tomatoes, I decided to make easy siumai dumplings since my family loves them. And they raved about this version! It's so nice to be complimented.In Step 4, it's OK to pan fry the dumplings like you do for gyoza dumplings, but if you add about 1/2 tablespoon of vegetable oil at the end, the dumplings will become crispier. Stick on strips of pork on the tomato rather than wrapping it if pieces are too small. If you don't have enough pork, replace with bacon. For 20 siumai dumplings. Recipe by Renbasu

Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite.If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce.When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that.I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi

Shumai are what is called, Steamed Chinese Dumplings. In Japan, we make by using ground pork, chopped onion and when eating, we dip it into soy sauce, vinegar, karashi (Japanese mustard). Green peas are bright green, so they are used to lend color to shumai.

It was too much trouble wrapping them, so I came up with a twist.It's better to spread parchment paper on the bottom of your steamer.Place your steamer on top of water that's already boiling.Cook it constantly on high heat. For approx. 12 to 15 dumplings. Recipe by Cosy19

Always love dim sum..and shumai is one of my fav food. Simple recipe yet so delicious.

I have made these shumai for my family for the past 20+ years.You don't need to place the shrimp on the top for decoration.Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221

My mother has been making these shumai for a long time.When filling the dumplings, I use two disposable chopsticks to neaten up the shape. Even if the dumplings are a bit misshapen, after they are steamed you won't notice it much. If you are steaming them in a microwave, the cooking time varies depending on how many you're cooking. I think it's about 4 to 5 minutes per 10 shumai, covered with plastic wrap. Recipe by *tsumuji mama *