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Shumai (Pork and Ginger Dumplings)

A recipe for Shumai (Pork and Ginger Dumplings) from The Filipino-American Kitchen cookbook by Jennifer M. Aranas.
Course Appetizer
Cuisine Chinese
Keyword appetizer, dumpling, meat, napa cabbage, pork
Prep Time 20 minutes
Cook Time 12 minutes
0 minutes
Total Time 32 minutes
Servings 30 Dumplings


Dipping Sauce:

  • 2 tablespoons soy sauce
  • 1 teaspoon mashed roasted garlic
  • 1/4 teaspoon palm coconut or rice vinegar
  • 1/4 teaspoon sambal ulek or dried red pepper flakes


  • 1 pound (450 grams) lean ground pork
  • 1 clove garlic peeled and minced
  • 1 1/2 teaspoons peeled and minced fresh ginger
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • Pinch freshly ground black pepper
  • 1/2 cup (50 grams) finely shredded Napa cabbage
  • 1 package (50 count- you will need about 30) round dumpling wrappers
  • Sesame seeds for topping


To make the dipping sauce:

  • Combine the soy sauce, garlic, vinegar, and sambal ulek or red pepper flakes. Set aside or refrigerate until ready to serve.

To make the dumplings:

  • In a large bowl, mix together the pork, garlic, ginger, oyster sauce, soy sauce, and black pepper just until combined. Mix in cabbage.
  • Line a large baking sheet with parchment. Fill a small bowl with water. Remove the dumplings from the package and cover with a lightly damp cloth on work surface.
  • Lightly moisten the edges of a dumpling wrapper with water, then flip over so the dry side is up. Spread about 1 heaping teaspoon evenly over the surface of the wrapper.
  • Either place the wrapper in the palm of your non-dominent hand or evenly across the circle made from putting the tips of your thumb and forefinger together. Use a knife or your spoon to press the edges of the wrapper towards the center around the circle, leaving the top of the dumpling open. Tighten your forefinger and thumb around the sides of the dumpling to seal and form a tulip shape.
  • Use the back of a spoon to smooth out the top of the meat filling. Place on the parchment lined baking sheet and repeat with remaining wrappers and filling. Arrange on the baking sheet in a single layer, without touching.

To cook the dumplings:

  • Place the prepared dumplings in a steamer, being careful not to overcrowd. Cover and steam until the dumplings are firm and cooked through, 8-12 minutes. If desired, top with sesame seeds.
  • Serve hot with prepared dipping sauce.