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 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

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

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

It's my vaunted shumai that's been passed on from my mother. It's so authentic that some people even ask me if I bought it in Chinatown, but it's actually easy to make.The key is to make the onions feel flaky with corn starch. This will help make your shumai moist. Use a steamer if possible. If you're microwaving, spread Chinese cabbage leaves underneath to prevent the skins from drying up. It's well-flavored and shouldn't need soy sauce. For 40 shumai. Recipe by Celery salt

My uncle, who is a chef, makes these delicious shumai. They're plump and filling, like daifuku rice cakes. I've been experimenting with the recipe since learning how to make them. I recreated a version that can be made with simple ingredients on hand. It's also tasty with shrimp, shiitake, and yamaimo (yam potatoes). They're great snacks for kids or toddlers who are weaning.The only secret to this recipe is to thoroughly blend the ingredients. Scoop up the filling with a spoon and drop onto the cut wrappers; no need to mold each dumpling. The wrappers are cut up, so all you need to do is cover the filling with them. In fact, it's easier than making gyoza pot stickers or croquettes. It's a pleasurable feeling to huff and puff on the steaming dumplings while munching on them. Since they warm me up, I eat them on rainy or cold days. For 4 to 5 servings. Recipe by cocorarara

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

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

I aimed for a professional class taste using just simple ingredients. I tried various ingredients like scallops and shiitake mushrooms, but in the end these tasted best just with onions. Everyone loves these when I serve them at parties or put them in picnic bentos.The biggest key is the ratio of seasonings. The sugar is especially important, so be sure to add it.In addition, use fresh grated ginger, not ginger from a tube. This is essential.I can make satisfying shumai dumplings with just these ingredients, even in America. For about 20 to 25 dumplings. Recipe by Harumie

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