Japanese Pork and Shrimp Shumai with Ponzu-Karashi Dip

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In Japan, shumai is a beloved dim sum staple served at teishoku restaurants, depachika, and even convenience stores, often with a distinctly Japanese flavor profile. This version features a juicy pork and shrimp filling accented with sake, ginger, and sesame oil, then steamed in delicate wrappers and served with a bright ponzu-karashi dipping sauce. The result is savory, aromatic, and lighter than its Cantonese cousin, with a refreshing yuzu-soy kick.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 17 gFat
• 6 gSaturated Fat
• 30 gCarbs
• 1 gFiber
• 3 gSugar
• 28 gProtein
• 850 mgSodium
• 420 mgPotassium
• 75 mgCalcium
• 2.8 mgIron
• 8 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Filling

• 1 lb (450 g) ground pork, about 20% fat
• 8 oz (225 g) raw shrimp, peeled, deveined, and finely chopped
• 3 tbsp finely grated fresh ginger
• 4 scallions, finely chopped (white and green parts)
• 2 tbsp sake, 1 tbsp soy sauce, and 1 tsp toasted sesame oil (combined)
• 1 large egg white, lightly beaten
• 2 tbsp cornstarch mixed with 1 tsp kosher salt, 1/2 tsp white pepper, and 1 tsp sugar

For Assembly

• 20 round wonton or shumai wrappers (about 3 1/4 inches)
• 20 fresh green peas, for topping
• 2-3 napa cabbage leaves or parchment rounds, for lining
• 1 tsp neutral oil, for brushing

For the Ponzu-Karashi Dip

• 3 tbsp ponzu sauce
• 1 tsp karashi (Japanese hot mustard)
• 1 tbsp finely grated daikon radish
• 1 tsp soy sauce
• 1 tsp thinly sliced scallion greens

Directions

1. Make the filling: In a large bowl, combine the ground pork, chopped shrimp, ginger, scallions, the sake-soy-sesame oil mixture, egg white, and the cornstarch-spice blend. Stir vigorously in one direction for 3-4 minutes until the mixture becomes sticky and paste-like, then cover and refrigerate for 15 minutes.
2. Prepare a bamboo or metal steamer lined with napa cabbage leaves (or parchment rounds with holes). Fill a wok or pot with 2 inches of water and bring to a rolling boil over high heat.
3. Shape the shumai: Hold a wrapper in your non-dominant hand and place about 1 tablespoon of filling in the center. Gently gather the edges up around the filling, pleating loosely so the top remains open and the filling is exposed. Press the base flat on the counter and set a green pea in the center of the filling.
4. Place the shaped shumai on the prepared liner, leaving about 1 inch of space between each. Lightly brush the liner with oil to prevent sticking.
5. Steam the shumai over rapidly boiling water, covered, for 8-10 minutes until the filling is firm, opaque, and cooked through, and the wrappers turn slightly translucent.
6. While the shumai steam, prepare the dip: In a small bowl, whisk together the ponzu, karashi, grated daikon, soy sauce, and scallion greens until smooth.
7. Carefully lift the shumai out of the steamer with tongs or a slotted spoon and arrange on a warmed plate. Serve immediately with the ponzu-karashi dip on the side.
8. Pair with steamed short-grain rice, miso soup, or pickled vegetables for a complete teishoku-style meal.

Cook’s Notes

• Do not overmix the filling; stop as soon as it becomes sticky and cohesive, or the shumai will turn rubbery when steamed.
• Use a small flat-bottomed glass or shot glass to shape uniform shumai: drop the filled wrapper into the glass, press gently, and the base will flatten perfectly.
• If karashi is unavailable, substitute with an equal amount of wasabi paste or a mix of English mustard powder and water.
• Chilling the filling for 15-30 minutes before wrapping helps the flavors meld and makes the mixture easier to handle.
• Lightly brushing the steamer liner with neutral oil prevents the delicate wrappers from tearing when removing the cooked shumai.

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