What do kids love more than eating dumplings? Making them! With Lunar New Year around the corner, now is the perfect time to learn how to make shumai (siu mai). These delicious bites are easy to make at home, and even more delicious to eat fresh.
Each year, my big Korean-Chinese-Canadian family gathers for Lunar New Year celebrations that focus on food and games. Over the years, we’ve adapted our cousin Esther’s recipe to suit many tastes. It’s a crowd-pleaser—and we love using our bamboo steamer to make a batch.
You can make shumai with pork, shrimp, chicken, veggies or the classic pork-shrimp combo. It's up to you. Adapt it to suit your family. A bamboo steamer adds a wonderful touch and flavor, but you can use any type of steamer for this recipe.
Easy Shumai Recipe for Kids: Pork and Shrimp Variety
Ingredients
(makes about 3 dozen shumai – can make up to 4 dozen if they’re bite-sized)
- 1 pound ground pork
- ½ pound of raw, peeled, veined shrimp – cut into small pieces (minced)
- 2 green onions or spring onions, finely chopped
- 2 teaspoons sesame seed oil
- 3 tablespoons low sodium soy sauce
- 2 teaspoons grated ginger – available at most grocery stores in grated form (Tip: Not everyone loves ginger. Consider skipping this ingredient or split the filling into batches – and only add it to half the batch)
- 2 teaspoons rice wine vinegar
- 36 to 48 won ton wrappers (you may find packs of 50)
Note: Wonton wrappers often come packaged as squares. You can trim the edges to make them round. - Ponzu to use as a dipping sauce
Equipment
- Steamer
- Large/deep frying pan (place your steamer, whether bamboo or steel, on top)
- Parchment Paper
We use parchment paper to line the bamboo steamer. Add perforations to allow steam to escape. (This is a great task for younger children. Cut it in a circle, fold twice, and cut a design like a snowflake.) Then, spray it with cooking oil to ensure it doesn’t stick.
No two shumai are alike, and that's totally OK! Kids love filling each wonton wrapper and pinching the edges together.
Instructions
- Wash hands thoroughly with soap and water.
- Put the pork and shrimp in a food processor and blend for about 1 minute. If you don’t have a food processor, mix it with a spoon.
- Add the ginger and onions, continue mixing for 30 seconds.
- Add the soy sauce, rice wine vinegar and sesame seed oil. Mix for another 30 seconds.
Your shumai filling is done! - Lightly wet the won ton wrappers to ensure you can separate them. It’s a good idea to lay some out on a baking tray—check to make sure kids can pick them up.
- Get an assembly line ready! Prepare several small bowls of water for the next step.
- Make a small ball of shumai mixture (use your hands). Place it in the center of a won ton wrapper.
- Dip your fingers in water and then apply to the outside of the won ton wrapper, gently squeezing the folds together. The tops should be exposed.
- Place the shumai upright in your steamer on top of the perforated parchment paper.
- Fill your frying pan midway and start boiling the water. Place your bamboo steamer on top and put the lid on.
- Steam your shumai for 7 to 10 minutes. The cooking time depends on the amount of filling.
- Refill your water and start your next batch!
Check to ensure your shumai are "done" and then dig in. Ponzu makes a delicious and easy dipping sauce.
Tips for cooking shumai with kids
- Steam burns. Putting the shumai into the steamer and taking it out should be done by an adult.
- Your water will evaporate. Replenish it after each batch.
- Each chef is unique, and so is each shumai. Bigger shumai takes longer to cook. You’ll get a feel for this after your first batch.
- Not everyone loves the texture of raw food in their hands. Instead, try using a spoon to scoop up the filling and pop it into the wonton wrappers.
There are thousands of variations of shumai recipes, and each family has its own version. What makes each recipe special is how we make it, together.
Make this year – the Year of the Dragon – the time that you learn to make shumai with your family.
