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Pork Shumai Dumplings

These dumplings are so good that we often make multiple batches


Donabe steamer, "Mushi Nabe" (large)


4-5 as part of a multi-course meal


For shumai filling
  • 14 oz (400 g) ground pork with good fat content
  • 1/4 cup (60 ml) finely-minced onion
  • 1/2 tablespoon grated ginger
  • 1 small clove garlic, grated
  • 3 medium-size dried shiitake mushrooms, rehydrated and cut into fine dice (caps only)
  • 1 large egg
  • 1 tablespoon potato starch
  • 1 tablespoon Chinese rice wine or sake
  • 1 teaspoon soy sauce
  • 1/4 teaspoon each salt and pepper
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • about 24 small wonton skins
For the dipping sauce and condiment
  • soy sauce and rice vinegar (suggested ratio is 1:1 or to your preference)
  • Japanese "karashi" mustard (also called, "wagarashi")


  1. In a bowl, combine all the ingredients for the shumai filling. Knead the ingredients until they are well combined and nicely shiny and sticky. Cover tightly with plastic wrap and let it rest in the fridge for 30 minutes.
  2. To make each dumpling, with a spoon, take about 1 1/2 tablespoon of the filling and wrap with a wonton skin.
  3. Get "Mushi Nabe" ready according to the basic donabe steaming instructions. Arrange the dumplings on the grate. Cover with lid and steam for about 5-6 minutes or until they are cooked through.
  4. To serve, each person makes dipping sauce by pouring soy sauce and rice vinegar to each other’s preferred ratio in a saucer. Put a small amount of "karashi" mustard in one side of the same saucer. Dip a shumai in the sauce and dab a little bit of "karashi" on it to enjoy.

Shumai dumplings are wrapped and ready to cook.

  • To prevent the dumplings from sticking to the steam grate, use oil-rubbed bamboo leaves or simply spread some bean sprouts, lettuce leaves, or napa cabbage on the steam grate before placing the dumplings.
  • Japanese "karashi" mustard is very hot, so try a tiny amount first to see how much you can handle.
  • Variation: Pork and lotus root shumai…replace the dried shiitake mushrooms with about 3 oz (100 g) of lotus root (peeled and coarsely minced).
  • Optional recipe: Stuffed shiitake mushroom shumai – Dust shiitake mushroom’s caps with some potato starch "katakuriko" and fill with the meat mixture, with shredded wontan skin. Steam accordingly.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml