おもてなしに♪おうちで簡単絶品シュウマイ 
Easy and Delicious Homemade Shumai for Entertaining
No wrapping! No rolling! No steamer needed! This speedy shumai looks impressive but is super easy to make at home.
Recipe background:
While raising kids and cooking for a big family, I wanted something quick, easy, and that could be made in large batches with whatever ingredients I had on hand. In about 15 minutes, I whipped this up! It looks fancy and was a huge hit—everyone loved it. It’s now a family favorite that we all enjoy together.
Easy and Delicious Homemade Shumai for Entertaining
No wrapping! No rolling! No steamer needed! This speedy shumai looks impressive but is super easy to make at home.
Recipe background:
While raising kids and cooking for a big family, I wanted something quick, easy, and that could be made in large batches with whatever ingredients I had on hand. In about 15 minutes, I whipped this up! It looks fancy and was a huge hit—everyone loved it. It’s now a family favorite that we all enjoy together.
Cooking Instructions
- 1
Finely chop the onion.
- 2
Cut the shumai wrappers in half to make rectangles, then slice them into thin strips about 1/8 inch (2–3 mm) wide.
- 3
In a bowl, combine all the ingredients marked with ◎. Mix well by hand until the mixture becomes sticky.
- 4
Line a skillet with a piece of parchment paper (cut slightly larger than the pan) and spread torn lettuce leaves over it.
- 5
Scoop out portions of the meat mixture (about the size of store-bought shumai) with your fingers and place them on top of the lettuce. No need to roll them—just roughly shape into balls.
- 6
Sprinkle the sliced shumai wrappers over the top of the meat mixture.
- 7
Pour boiling water around the outside of the parchment paper (enough to cover the bottom of the pan), making sure the paper doesn’t stick out. Cover with a lid and heat.
- 8
Once the water boils, steam over medium-low heat for 4–5 minutes. When the water has evaporated, remove the lid. If the wrappers look translucent, they’re done!
- 9
Tilt the skillet with one hand and use the other to grab the parchment paper, sliding everything onto a plate.
- 10
Repeat steps 4–9 with any remaining mixture. (With a 10-inch (26 cm) skillet, you’ll get about 40–50 shumai in 2–3 batches.)
- 11
Serve with your favorite condiments and enjoy with the lettuce. (The photo shows black pepper, mustard, and soy sauce.)
- 12
Using more ground pork (as in the photo) gives a richer flavor and heartier texture. Using all chicken makes it lighter and easier to eat.
- 13
Sorry for the detailed steps, but this dish really can be finished in as little as 15 minutes! Super easy!
- 14
Tip 1:
Cut the shumai wrappers as thinly as possible for a prettier finish. - 15
Tip 2:
Adding tofu to the filling makes the shumai fluffy and healthy. It also helps keep them soft even after they cool. - 16
Tip 3:
No need for a steamer! You don’t even have to boil water separately—this saves time. - 17
Tip 4:
Lining the skillet with parchment paper and pouring boiling water underneath works just like a steamer. - 18
Tip 5:
When they’re done, just move the parchment paper to a plate for easy serving—pour the delicious juices right onto the plate! - 19
Tip 6:
Placing lettuce underneath keeps the meat juices in and adds flavor and nutrition to the lettuce. - 20
Tip 7:
No oil needed, so it’s healthy and cleanup is a breeze! - 21
May 29, 2009
Thanks to everyone, this recipe became popular! I’m so grateful—thank you so much!
- 22
April 30, 2014
Thanks to 100 people for trying this recipe! I’m thrilled it became popular again—thank you so much!
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