Ebi Shumai

Name: Ebi Shumai
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz raw peeled shrimp, minced; 1/2 cup yellow onion, finely diced; 2 tbsp cornstarch; 1 tbsp Japanese sake; 2 tsp toasted sesame oil; 2 tsp soy sauce; 1 tsp fresh ginger, grated; 24 shumai wrappers

Delicate Japanese steamed shrimp dumplings wrapped in thin wrappers and packed with savory, tender filling. Served warm alongside dipping sauces for a classic appetizer.

40 minMediumServes 4220 cal/serving

JapaneseAppetizerStovetopPescatarianLow CarbDairy-FreeNut-FreeEgg-FreePork-FreeNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

12 oz raw peeled shrimp, minced
1/2 cup yellow onion, finely diced
2 tbsp cornstarch
1 tbsp Japanese sake
2 tsp toasted sesame oil
2 tsp soy sauce
1 tsp fresh ginger, grated
24 shumai wrappers

Instructions

1

In a bowl, toss 1/2 cup finely diced yellow onion with 2 tbsp cornstarch until lightly coated.
2

Add 12 oz minced raw peeled shrimp, 1 tbsp Japanese sake, 2 tsp toasted sesame oil, 2 tsp soy sauce, and 1 tsp grated fresh ginger to the bowl, then mix vigorously until sticky.
3

Place a tablespoon of filling in the center of each of the 24 shumai wrappers, forming an open-topped cylinder by squeezing the sides upward.
4

Line a steamer basket with parchment paper, arrange dumplings inside, and steam over boiling water for 8 to 10 minutes until filling reaches an internal temperature of 145 degrees Fahrenheit.
5

Remove from steam and serve warm.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

Do I need any special equipment for Ebi Shumai?

Beyond a knife and a board, the method uses a steamer basket (step 4) and parchment paper (step 4). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

What can I use instead of sake in Ebi Shumai?

The entry for Ebi Shumai calls for 1 tbsp Japanese sake. In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use frozen shrimp instead of shrimp in Ebi Shumai?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Ebi Shumai uses 12 oz raw peeled shrimp, minced.

Can I make Ebi Shumai gluten-free?

Yes. The gluten in Ebi Shumai is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Ebi Shumai contain shellfish?

Yes: 12 oz raw peeled shrimp, minced. The full allergen list for this entry is gluten, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.