Easy Japanese Recipes

Shumai シウマイ

Shumai Recipe | JustOneCookbook.com I grew up in Yokohama, Japan where one of the main tourist attractions is the biggest Chinatown in Japan.  In fact, one of the local specialties in Yokohama that tourists buy as a souvenir is Shumai.

Shumai in Japan has mostly pork as the main ingredient compared to the Chinese Shaomai or Siumai which uses both ground pork and chopped shrimp.  Even though Shumai might look difficult or tedious to make, it’s actually not so bad.  It could be fun to make these with your children or friends and eat right away after they are steamed.

When I make spring rolls or shumai at home, I always make cheese wrap with the leftover skins.  Both pan fried and deep fried cheese wraps are really easy to make and your leftover skins won’t go to waste!   Have a wonderful week everyone!

Shumai II

Prep time
Cook time
Total time
Serves: 35-40 Shumai
  • 1 lb ground pork
  • ½ onion
  • 1 inch ginger (about ½ - 1 Tbsp.)
  • 3 green onions
  • 2 shiitake mushrooms
  • Wonton wrappers
  • Green peas
  • 2 Tbsp. sake
  • ½ Tbsp. sesame oil
  • 1 tsp. soy sauce
  • ½ tsp. salt
  • Freshly ground black pepper
Dipping Sauce
  • Soy Sauce
  • Rice Vinegar
  • La Yu (Japanese chili oil - optional)
  1. Mince onion, shiitake mushrooms, green onions and grate ginger (keep the juice).
  2. In a large bowl, combine the meat, Seasonings, and ginger with juice, and mix.
  3. Add onion, shiitake mushroom, and green onions and mix well with hands until the mixture becomes sticky.
  4. Form one of your hand as if you are holding a tube. Put a sheet of wonton wrapper on top. Scoop 1 tsp of the mixture on top of the wonton and push it in. Fix the shape with hands and push in a green pea on top.
  5. Place the ones you finish on top of parchment paper (baking sheet or cabbage leaves) inside the steamer.
  6. When it’s almost done wrapping, boil water in the wok. Make sure the water will not touch the bamboo steamer.
  7. When you are done wrapping and water is boiling, put the steamer in the wok. Make sure you wrap the steamer lid with a thin towel (I used Japanese 'tenugui') so that condensation from the water vapor will not drop on Shumai. Cook for 8 minutes.
  8. If you have some leftover wrappers, you can make Wonton Cheese Wrap or make my fellow blogger friend MJ's Wonton Crackers. For Wonton Cheese Wrap, you put the cheese in the wrapper and use water to seal the two edges tightly and fry in the pan.
  9. While Shumai is hot, serve with Dipping Sauce (soy sauce + rice vinegar).


Shumai III Wonton Cheese Wrap

Leave a Comment

+ two = 5

  • Ellena February 20, 2012, 12:08 am

    Yeah! I love Shumai and yours look rather similar to what we have over here too. Emmm now i can follow your quick n easy recipe and make some soon :) Love your cheese wanton too!

  • Lorraine @ Not Quite Nigella February 20, 2012, 12:21 am

    These look wonderful Nami! And do you want to hear something odd? The best shumai I’ve had are at a Japanese restaurant! :P

  • mitinita February 20, 2012, 12:25 am

    I really enjoyed my walk through Yokohama’s Chinatown.Can’t buy the wraps but I was thinking of making them myself,miss gyoza so much.These shumai came out so good!

  • kat February 20, 2012, 1:36 am

    they look wonderful!

  • Jenny February 20, 2012, 1:47 am

    oh Nami, these look wonderful. Your food is so inspiring. I love all sorts of dumplings, but I have never thought to make them at home. Time to start!!

  • Maureen February 20, 2012, 3:03 am

    Oh to follow you around for just a day. My tummy would be singing.

    Fantastic post. I love both!

  • Debs @ The Spanish Wok February 20, 2012, 3:39 am

    I’ve been wanting to make these for ages. I even have wonton skins in the freezer so there really is no excuse!!!! yum.

  • Belinda @zomppa February 20, 2012, 3:39 am

    Hmm. Love fresh shumai – these are gorgeous. Great way to use leftover wrappers!! Brilliant!

  • Sandra February 20, 2012, 4:19 am

    Nami everything you make is picture perfect. Every dish looks so delicate and fragile and looks like you spent hours preparing it. Then even more time getting everything set up for the photo shoot. What you do seems way more time consuming than baking. The Iron Chefs have nothing on you! Have a fun week!

  • Mandy - The Complete Cook Book February 20, 2012, 4:47 am

    Scrumptious Nami. You make everything look so easy.
    :-) Mandy

  • Sonia aka Nasi Lemak Lover February 20, 2012, 4:50 am

    Oh, this is one of my favourite dim sum item , we called it as Siew Mai ^_^, you made it look so delicious , usually I like to add some shrimps on it.

  • Chopinand @ ChopinandMysaucepan February 20, 2012, 5:01 am

    Dear Nami,

    Your siumai looks really elegant especially with that chive garnish. It is still an old favourite whenever we have yum cha although some restaurants make them too big and chunky. I still like the smaller elegant one which are sometimes topped with orange crab roe or tobiko.

  • Ramona February 20, 2012, 5:04 am

    I love this recipe. I think I could eat more than my share of these. It really looks flavorful and amazing. I also think I’m a little crazy over your ginger grater and your little bamboo steamer. They are both wonderful! Have a great week. ~ Ramona

  • Ira Rodrigues February 20, 2012, 5:09 am

    the picture of showing up how to circle the finger to hold the wonton skin is cool so i can do it too! thx

  • Helene Dsouza I Masala Herb February 20, 2012, 6:00 am

    Thos wrappers look very useful. I wonder if I can get those sometime. Your shumai remind me of flowers, the way they r opend and then wrappers are so thin, it gives it all a nice effect. very pretty!

    The Shumai remind me kind of of the tibetan Momos. the originals are without meat but nowadays they serve here around momos with beef and pork too.

    Yummy dumplings!

  • Jill @ Mad About Macarons February 20, 2012, 6:05 am

    Music to my ears, Nami – not that difficult to make, leftovers and they look so impressive! Love the cheese wraps. Enjoy your week, too. Mine is starting well – you’ve even given me an easier number to add together below, hehee.

  • Sissi February 20, 2012, 6:06 am

    I love shumai (like most of the Chinese starters, I practically eat only starters in Chinese restaurants), but I had no idea it was so easy to make at home. Although my shumai would never look as beautiful as yours. I have never seen such gorgeous looking shumai in any restaurant! Cheese wraps are a wonderful leftover idea.

  • Mr. Three-Cookies February 20, 2012, 7:01 am

    Shumai as souvenir? You mean edible souvenir?
    Shumai sounds complex to make, never realised it can be easily gone with pre-made wonton wrappers. Those wrappers are so versatile.

  • Purabi Naha February 20, 2012, 7:23 am

    Oh, this looks delish!! I would love to try out this siumai recipe. Lovely presentation, Nami.

  • PolaM February 20, 2012, 8:14 am

    I love shumai! They really are delicious!

    • PolaM February 20, 2012, 8:15 am

      And also those cheese wontons look great!

  • Cooking gallery February 20, 2012, 8:36 am

    I adore shiu mai and dim sum in general…!! I have never tried the Japanese version but I am sure I’d love it too. Now you say it again that you grew up in Yokohama, this reminds me that my favourite manga from my favourite mangka (Waki Yamato) is called Yokohama Monogatori :)!

  • Asmita February 20, 2012, 8:37 am

    Hi Nami,
    My favorite is shumai , actually a family favorite. There is a restaurant in Mumbai where we would order 4 dozen shumai for about 3 people. We love it. Here in Fl, I have found a lovely dim-sum place too. I cannot wait to try this recipe. Do I need a bamboo steamer or will any steel one do? These look delicious!!!

    • Nami February 20, 2012, 8:47 am

      Asmita, my family can eat quite a bit too. This became more like a side dish as it’s not enough for my family as a main (unless I make double amount!). Nope, it doesn’t have to be a bamboo steamer, steal one is just fine. Place cabbage or parchment paper on the bottom so it won’t stick, k? :-)

  • Sarah @ Homestyle Cooking Around The World February 20, 2012, 8:49 am

    What a great tutorial- they are lovely! I will be trying these very soon. This is some of my favorite foods!

  • Maja February 20, 2012, 8:57 am


    I never had Shumai, but I love theese little cuties in your homemade version :)

  • Georgia @ The Comfort of Cooking February 20, 2012, 9:07 am

    Thank you for sharing these beautiful dumplings, Nami! Crafting them, I imagine, takes a kind of skill that I don’t have but would love to learn one day. They look so delicious! Have a wonderful day.

  • tigerfish February 20, 2012, 9:45 am

    I usually prefer Shumai with more shrimps and less pork, that is why I hv stopped ordering Shumai from most Chinese restaurants here cos I find that there is all pork or more pork Shumai.

  • Kristen February 20, 2012, 10:05 am

    Those Shumai look so delicious. I love steamed treats like these. Your idea to fill the leftover wrappers with cheese is brilliant. I bet your kids love them.

  • Katherine Martinelli February 20, 2012, 10:06 am

    I love shumai and these look like absolute perfection!! I’ve pinned them to make soon :-)

  • Erin @ Dinners, Dishes, and Desserts February 20, 2012, 10:14 am

    Hubby and I would love these! They look wonderful!

  • Biana - TastyGalaxy.com February 20, 2012, 10:19 am

    Nami, your Shumai looks great! Great idea for what to do with the leftover wonton skins!

  • Evelyne@cheapethniceatz February 20, 2012, 10:37 am

    Your Shumai are so pretty and I bet wonderful. I am more familiar with the pork and shrimp one. I have a steamer like yours but rarely use it, should change that.

  • Elizabeth @Mango_Queen February 20, 2012, 10:51 am

    Hi Nami, great to come back and read your posts! I love Shumai and make it often for my family. Your version here is a great, easy recipe and I’m sure tastes terrific!

  • Alessandra February 20, 2012, 10:51 am

    Well, it would be tofu and mushrooms for me, but definitely a kind of food that I love


  • A_Boleyn February 20, 2012, 11:28 am

    I could eat all of them … shumai, cheese wraps. And your step by step pictures are stunning. Another wonderful post.

  • Daisy@Nevertoosweet February 20, 2012, 11:35 am

    Ohh yummy when I go to yum cha I love Shumai but I never knew that the Japanese shumais were mainly pork :) YUMMY ~ Thanks for the delicious recipe!

  • Yi @ Yi Resevation February 20, 2012, 12:50 pm

    Hi Nami, your Shumai looks so delicious. As one of the dishes I grew up eating, shumai holds a special place in my memory. I totally agree with you that it’s actually easier to make it at home than it looks like. Your explanation makes it so easy to follow. Thanks for sharing!

  • Sylvia@Peaches and Donuts February 20, 2012, 1:08 pm

    I never knew that there’s a Japanese version of the shumai! Have always thought that it would be a fiddly process but you made it sound so easy as usual. It’s so pretty too!!

  • Heidi @ Food Doodles February 20, 2012, 1:17 pm

    Yum!! These look so good! I really need a steamer so I can try making thing like these.

  • Kath (My Funny Little Life) February 20, 2012, 2:09 pm

    These look wonderful, Nami! I always love how much effort you put into the foods you make. :)

  • Tina (PinayInTexas) February 20, 2012, 2:32 pm

    Delicious! We call this siomai in the Philippines. It’s nice to learn how to make the Japanese version!
    Love the idea of wonton cheese wraps too!

  • Charles February 20, 2012, 2:33 pm

    Damn, I went to Yokohama twice before and I never had these little parcels of awesomeness :(… although I did at least try the ramen museum :D

    These look fantastic Nami – I love dumplings and things like this… they’re so irresistible!

  • Shirley February 20, 2012, 3:30 pm

    I love both Chinese and Japanese shu mai! This looks like a tricky one to have photographed, to be wrapping the shu mai with one hand and photographing with the other. Looking at them is working up an appetite.

  • Lucas @ CoverVersions.tv February 20, 2012, 3:41 pm

    You know, i’ve had a wok for ages, but I’ve never steamed anything in it. Might give these a try as they seem less fiddly than gyozas or wontons.

  • Divya Yadava February 20, 2012, 4:10 pm

    I love love love shumai! I thought it would be difficult to make it at home, but you make it look so much easier. Definitely going to try this one out since I recently got a new bamboo steamer. Want to use it soon!

  • Terris-Free Eats Food February 20, 2012, 4:25 pm

    I know I often profess my love for cute things, but these shumai are so darling! They look like darling little packages waiting to be given to lucky recipients. You always take such care with your cooking and I know these must be delicious!

  • Marsha @ The Harried Cook February 20, 2012, 4:51 pm

    ooooh I love the sound of this dish! I love pork & I adore steamed dumplings. This looks perfect! I wish I could taste a few… I am bookmarking this one to make for a meal one of these days! And those cheese wraps sound delicious too! Wonderful idea! Thanks, Nami :)

  • Mel February 20, 2012, 5:36 pm

    This is one of the favourites when I go for Dim Sum. Of course it is good to make this at home, less MSG!

  • wok with ray February 20, 2012, 7:04 pm

    That is such a great idea about making cheese wrap with leftover wonton wrappers. I usually put the leftovers back in the freezer hoping that it will get used soon. Not! The next time I see those wrappers is about about 1 or 2 (not days but years)! Hahaha! I like your recipe of shumai especially with shiitake mushroom. Thank you, Nami!

    ~ ray ~

  • Sandra's Easy Cooking February 20, 2012, 7:26 pm

    Your Shumai Nami look incredible! What a great photos, so tempting! I just want to grab one from the screen! Great job on the Wonton cheese wraps..awesome idea, and I think my kids would love this too! Thanks sweetie and have yourself beautiful week ahead!

  • Vicki Bensinger February 20, 2012, 8:48 pm

    These look very similar to gyoza only left open. I’ll have to try these, they look fantastic and the sauce sounds very tasty.

  • Fern@Tofoodwithlove February 20, 2012, 11:37 pm

    Wow never tried japanese shumai before! Never made them before but you’ve convinced me to make some. Is the taste of sesame oil strong in this? It sounds quite a lot, I may reduce it if that’s ok.

    • Nami February 21, 2012, 12:42 am

      Fern, thank you for finding my typo!!! I didn’t know why you mentioned “strong” sesame oil… so I checked my recipe.

      Sesame oil should be 1/2 Tbsp, not 1 1/2 Tbsp!! I’m very sorry for my mistake everyone!!! I edited my recipe. Thanks Fern!

      • Ogawa September 11, 2013, 7:36 pm

        Nice recipe, but the amount of ginger is written in a way that can be a bit confusing….10 oz of ginger? I’m assuming it’s a typo. Nonetheless, we adjusted it and the taste is great, but the wonton separated from the meat inside the shumai…why would this happen?

        • Nami September 12, 2013, 12:06 am

          Hi Ogawa-san! Thank you for noticing the mistake. I am very sure that’s a typo. Usually 1 inch ginger is about 1/2 to 1 Tbsp. I updated the recipe.

          Regarding the wonton skin is coming off from the meat, you can squeeze a little bit tightly with fingers to make sure the skin is attached to the filling after you put it in the wrapper. Hope this will resolve the issue. :)

  • Reem | Simply Reem February 21, 2012, 12:17 am

    You know what Nami, I can literary live on these… and that too happily…
    Beat part my kids adore it too but I am thinking my boys will go gaga over wonton cheese wraps.. LOL
    OK now I am seriously thinking of moving closer to you like in the same block, with all these delicious goodness I will be one greedy neighbor… LOL

  • Tes February 21, 2012, 12:28 am

    Your Shumai looks really perfect :) I really love them and you make it look really easy to make at home :)

  • Rosa February 21, 2012, 1:30 am

    Your shumai look amazing! That is a speciality I really love, but which I have never made myself.



  • Sharon @ Feats of Feasts February 21, 2012, 1:35 am

    yummy, yummy! I love these dumplings and i also love the japanese gyozas….we love to eat shumai with garlic chilli sauce.

  • Mark February 21, 2012, 2:00 am

    Hi Nami, dim sum is one my favorite outside meals in Penang. Fun and delicious (but so easy to spend too much!). Will have to try making these delicious shumai at home…when Reese isn’t at home to laugh at my attempt…

  • parenting articles February 21, 2012, 2:40 am

    that looks really delicious!

  • Shu Han February 21, 2012, 3:12 am

    I LOVE siu mai nami! these look gorgeous, and i bet they tasted just as good too!

  • Liz February 21, 2012, 4:42 am

    Both dishes look amazing…I’d have to have a plateful of both! And you say the shumai is easy, but no way would mine be as beautiful as yours…but they would be worth trying for the delicious taste! Hope your week is off to a wonderful start, my friend~

  • Kitchen Belleicious February 21, 2012, 4:56 am

    I love this dish. The essence of it just sounds intoxicatingly wonderful! So beautiful too!

  • Jeannie February 21, 2012, 7:08 am

    This is similar to the ones we have here, so delicious!

  • Claudia February 21, 2012, 8:19 am

    Loving this and saving this. Sometimes I get overwhelmed by dumplings – but your wonderful preparation makes this very do-able. And they so entice.

  • sophia February 21, 2012, 12:37 pm

    Shumai!!!! One of my favorite things to eat in the world!!! I always left the cooking of shumai to the experts though. I’m so clumsy with my hands. I used to always buy the microwavable ones in packages…I’m sure you know what I’m talking about…you’re cringing, right? haha! They sure don’t measure up to yours!

  • Cucina49 February 21, 2012, 1:41 pm

    I adore shumai, which we always get from our local dim sum place, but have never had the courage to make them. Yours look wonderful, and I wouldn’t say no to some of those cheese wraps either!

  • Pure Complex February 21, 2012, 2:18 pm

    WOW.. I love working with wontons already. but you’ve definitely given me a new recipe that I can’t wait to try out. This just looks so darn good and delicious.

  • Mika February 21, 2012, 2:21 pm

    This wanton cheese stuff looks very yummy. Perfect finger food I think!

  • Joanna @ Chic & Gorgeous Treats February 21, 2012, 2:59 pm

    Shumai is one of my favourite yum cha/ dim sum treat. Yours looks really good and simple to make for home cooking. Serving it with soy sauce + rice vinegar and some shredded young ginger is what I am thinking of right now ;P. Is it a bad thing that I constantly think of food? Hope you’re doing well my friend. Feel free to buzz me anytime too whenever you are free. Huggsss, Jo

  • Namitha February 21, 2012, 3:02 pm

    Lovely recipe and i like your steamer :-) I should get some wonton wraps when I visit the chinese store next time.Also I might replace the pork with beef,guess that would be fine

    Just went to babble and voted for you. Congrats on being in the 3rd position ! So happy for you :-) hugs

  • Carolyn Jung February 21, 2012, 6:26 pm

    I can never resist shu mai. And homemade are always best. Yours look so delicious, I wish I could eat a dozen right out of the steamer now. ;)

  • Valerie Brunmeier February 21, 2012, 7:15 pm

    Oh boy, you really got me with this one Nami! And, you’re right, it doesn’t look too difficult. I may have to try this soon.

  • rebecca February 21, 2012, 7:16 pm

    oh wow love these so hungry now!

  • Ann February 21, 2012, 8:01 pm

    Oh, Nami…these look delicious! I didn’t realize the proper name for these, but I know they’re delicious! Your photos are – as always – stunning!

  • Raymund February 21, 2012, 9:57 pm

    Wow, I learned something here I never thought there is a Japanese version of this dimsum. I love this and I can eat it everyday.

  • easyfoodsmith February 21, 2012, 10:06 pm

    Perfect looking Shumai. My family is crazy about this dish. There are times when we go to a Chinese restaurant and end up having only Shumai for our meal! Your step by step tutorial is indeed very helpful. Thanks for sharing.

  • Hotly Spiced February 21, 2012, 11:11 pm

    What a great recipe Nami. These look gorgeous. I love how you are always coming up with such delicious treats. I have a bamboo steamer so I’d like to try these.

  • Evelyn February 21, 2012, 11:26 pm

    Yummy Shumai, Nami. Can’t wait to try your recipe!

  • Stephanie February 21, 2012, 11:49 pm

    I love shumai!

  • Yue February 22, 2012, 12:26 am

    This is one of my favourite dim sum :)

  • Choc Chip Uru February 22, 2012, 2:02 am

    What a wonderful exotic dish – looks beautiful and with wonderful flavours!

    Choc Chip Uru

  • Eri February 22, 2012, 8:37 am

    Yeayyyy!!!! I am definetely going to make these, I have all the ingredients! They look beautiful Nami, I really love their shape and filling! Great idea the Wonton Cheese Wraps!

  • Biren @ Roti n Rice February 22, 2012, 9:10 am

    I think everyone loves siew mai. I need to make some soon as we have not had it for a while. I like your bamboo steamer. I use a metal one. :)

  • Rose- Magpie's Recipes February 22, 2012, 4:33 pm

    ooh how yum! we love dim sum and I make Indian momos which are similar sometimes :) Must try this yum filling!

  • Caroline February 22, 2012, 5:07 pm

    Quite the process I see, but they look and sound beyond worth the work! Yummm. Would love some of these for dinner tonight. ;)

  • nipponnin February 22, 2012, 5:32 pm

    マジで美味しそう。 ワンタンの皮を今度買いに行かなくちゃ。横浜に行きたくなるね。

  • mjskit February 22, 2012, 6:30 pm

    Oh Yum! Your shumai looks delicious! Love the pork filling. Thanks for linking to my wonton crackers! I’ll be making your cheese crackers next time I have leftover wontons. They look perfect!

  • beti February 22, 2012, 6:35 pm

    I love the way they look! the are similar to dumplings, which I’ve never tried and I have the bamboo steamer, sorry but I will visit you more often for inspiration so that I will cook delicious and different things

  • Juliana February 22, 2012, 8:25 pm

    Nami, your shumai look delicious…love the step-by-step pictures. I love making little surprises with the left over skin as well ;-)
    Hope you are having a fabulous week!

  • Yuri February 23, 2012, 2:14 am

    なみさん、シュウマイがすっごくおいしそう!今、すごくお腹がすいてるので摘まんでたべたい:-) 蒸し器もすてきですね。


  • Nancy/SpicieFoodie February 23, 2012, 6:43 am

    I’ve always been intimidated by attempting Shumai, or any Asian dumplings at home. To me it seems like it would be so much work. But your instructions sound like I could tackle them and not so bad. Thanks for sharing Nami :)

  • England Furniture February 23, 2012, 9:44 am

    Thank you for posting this detailed recipe for Shumai. This could be something new to try for some cooks.

  • Soni February 23, 2012, 11:47 am

    Love Shumai!Love your step-by-step tutorial Nami!I have to get those wonton wrappers as soon as I can and try these.My kids absolutely love Shumai and they will be overjoyed seeing me making these at home :)

  • Kankana February 23, 2012, 7:50 pm

    I love eating shumai .. shrimp shumai to be specific! Thanks so much for sharing this. I so want to make this now!

  • Pudding Pie Lane February 25, 2012, 4:03 am

    Wonton cheese wraps, that’s amazing! I love shumai, and these ones look great (much better than the Hong Kong style ones you buy at the supermarket :D). In the part of China we’re I’m from we usually have rice in the shumai and it’s a lot bigger, have you ever tried that? :)

  • Kiran @ KiranTarun.com February 25, 2012, 5:13 pm

    Aaahhh.. i grew up enjoying shu mai and many wonton alike delicacies for breakfast. And I LOVE Dim Sum!! This post surely brought back so many memories :)

    Your photos makes me want to reach into each dish to eat it. If only it was possible :D

  • Yudith @ Blissfully Delicious February 26, 2012, 4:31 pm

    I also grew up eating shumai Nami, but haven’t yet gather the courage to make one at home. I love your idea of using the leftover skin to make cheese wonton though – I think that would even make the effort of making shumai at home worth it!! :)

  • Jeno @ Week Nite Meals February 27, 2012, 7:52 am

    Your shumai looks so good Nami! I don’t know how you find the time to make all these good food, shumai is one of those dishes I would have never attempted to make, though going to dim sum is one of our biggest brunch pleasures, too bad the price has raised a lot in the last couple of years, maybe I SHOULD start making them myself!

    The cheese wraps are adorable and I bet the kids LOVE them! Are you not lactose sensitive? Trini and I have to take a Lactose tablet before eating dairy…

  • Martyna@WholesomeCook February 27, 2012, 3:15 pm

    We love Shumai and definitely the Japanese version with pork only. It’s more juicy and clean in flavour. And I would have never thought of making cheese wontons, but that’s a great idea!

  • Magic of Spice March 6, 2012, 10:22 am

    These look wonderful! And those cheese wraps are calling out to me :)

  • Roren January 16, 2013, 7:12 pm

    This was a hit with my hubby! I added some finely diced water chestnut for some crunch. Thank you Nami!

    • Nami January 18, 2013, 10:18 am

      Hi Roren!

      Water chestnut is goood! I love it in my dumpling when we eat dim sum too. :) Thank you for your feedback Roren! :)

  • Autumn July 18, 2013, 12:47 am

    I’d really like to make some homemade shumai, but would rather not eat meat. Is it possible for you to post a shumai recipe made with only seafood and vegetables? Or rather, do you have a suggestion on substituting something else for the pork?

    • Nami July 18, 2013, 2:02 am

      Hi Autumn! Just like Gyoza (pot stickers), you can put ANYTHING in the dumplings! I also put shrimp and make shrimp shumai too. :) They are delicious!

  • lele March 31, 2014, 11:39 pm

    is there another way to cook these with out a steamer? I dont have a steamer. is there other options.

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