Make it healthier using veggies.The ingredients will release fat and water when it's heated.It's better if you drain them.You can also wrap them up with lettuce and/or Chinese cabbage. For 2 servings. Recipe by motchan

Because I only have a small steamer at home, I made it with a microwave so that there's no hobs and dish-washing involved.This becomes even more tasty if you add dried shiitake mushrooms. Also good with lotus roots and corn kernels.Please adjust cooking time according to your microwave. For 30 dumplings. Recipe by Ayako mama

I wanted to make it easily without using a steamer.If you don't have a mister, wet your hands to sprinkle some drops of water.Scatter some scallions to serve, if you wish. For 2 servings. Recipe by Minaichigo

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 easy and healthy shumai dumplings using only a small amount of meat. So I used mostly tofu and lettuce for the skins.If you don't thoroughly dry off the moisture from the lettuce and the tofu, they will become soggy!!1 tablespoon of katakuriko makes these quite plump.Adjust the cooking time based on your microwave. Recipe by unappa

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

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

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

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

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

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