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

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.

Questions

Can I make Ebi Shumai gluten-free?

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

How long does Ebi Shumai keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Ebi Shumai?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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