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Yokohama Style Shumai Dumpling Recipe

Experience the taste of Yokohama's bustling harbor with this authentic shumai recipe! Developed during my time in Yokohama, Japan, these dumplings capture the perfect balance of texture and flavor, unlike anything you'll find outside of Japan. Learn the secrets to achieving that signature tender, juicy filling—no more hard, bouncy shumai! Using thin gyoza wrappers (or wonton/pot sticker wrappers), we'll create perfectly formed shumai, topped with a vibrant green pea. This recipe also includes a bonus: leftover filling transforms into delicious mini-patties! Get ready to impress your friends and family with these delectable, unforgettable dumplings.

Prep Time 30 mins
Cook Time 30 mins
Calories 33.9 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Yokohama Style Shumai Dumpling 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Yokohama Style Shumai Dumpling

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How to Make Yokohama Style Shumai Dumpling

  1. If using dried shiitake mushrooms (1/4 cup), soak in warm water until soft (about 20 minutes). Drain and finely mince.
  2. If using fresh shiitake mushrooms (1/4 cup), remove stems and finely mince.
  3. Mince 1/2 cup raw shrimp and 1/4 cup bay or sea scallops coarsely. (Alternatively, use 3/4 cup shrimp). Pulse a few times in a food processor; avoid pureeing.
  4. In a large bowl, combine minced shrimp, scallops (or extra shrimp), minced shiitake mushrooms, 1/2 cup ground pork, 1/4 cup finely chopped green onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon grated ginger, and 1/4 teaspoon white pepper. Mix thoroughly.
  5. Place about 1 1/2 to 2 teaspoons of filling onto each gyoza wrapper (35-40).
  6. Gently form into shumai, using your thumbs and index fingers to pleat and shape, creating a taller-than-wider dumpling (See photos for guidance).
  7. Top each shumai with one green pea.
  8. Cover formed shumai with a damp cloth to prevent drying.
  9. Oil the steamer rack lightly.
  10. Steam shumai in batches, ensuring they don't touch, for 15 minutes over medium-high heat.
  11. Repeat until all shumai are steamed.
  12. Serve immediately with Japanese or Chinese hot mustard and soy sauce.
  13. **Leftover Filling:** Shape any extra filling into small patties. Sauté in a little oil until cooked through, flipping once.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

1g

Fat

2g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation Pork Seafood Asian Japanese Steam Shrimp Scallops Meat Shellfish Technique