Prawn and Pork Shumai

February 16, 2026 By: Browne Trading Company

Time: 45 minutes

Shumai are an open-faced dumpling filled with seasoned pork, shrimp, and shiitake mushrooms. Because dumplings symbolize prosperity and togetherness, shumai are an especially meaningful - and delicious – choice to prepare for Lunar New Year celebrations. For this recipe we used Spot Prawns, but most firm and sweet shrimp could be swapped in.

INGREDIENTS

Yield: 20-25 dumplings

3 dried shiitake mushrooms, rehydrated in boiling water, then finely chopped
13 oz ground pork
0.75 tsp salt
2.5 tsp sugar
2 tsp white pepper
2 tbsp oyster sauce
1 tsp light soy sauce
1.5 tbsp Shaoxing wine
5 oz prawns or shrimp, peeled and deveined, then finely chopped
2 tbsp white part of green onions, finely minced
20–25 round wonton wrappers
100 grams Red Tobikko for garnish

PREPARATION

Step 1

Place pork, salt, pepper, soy sauce, Shaoxing wine, sugar, and oyster sauce in a large mixing bowl. Use hands to mix until well combined and the ingredients form a paste.

Step 2

Gently add mushrooms, prawns, and green onions to the mixture. Use care not to crush the prawn meat.

Step 3

Begin to fill your wonton wrappers. Form an "O" with your forefinger and thumb, then place a wonton wrapper over the "O". Add one heaping teaspoon of filling and push the filling into the "O." Add more filling to the wrapper until it is level with the edge of the wonton.

Step 4

Gather the edges of the wrapper into pleats so the dumpling is tidy and round. Optional: wet your fingers with water to glue the pleats together.

Step 5

Line a 12" bamboo steamer with baking paper. Poke vents into the paper using a knife. Place the steamer into a skillet with two cups of water; bring to a simmer over medium-high heat.

Step 6

When ready, place dumplings into the steamer (20–25 fit). Place lid on and steam for 8–12 minutes, depending on the size of your shumai. The internal temperature should reach 165°F.