Shumai with Ground Pork Belly and Shrimp


6 dried shiitake mushrooms
12 cleaned and deveined shrimp (about 5 oz)
5 oz ground pork belly
12 square wonton wrappers
2 tbsp tobiko (flying fish roe)


2 tbsp cornstarch
1-1/2 tsp sesame oil
1 tsp kosher salt
1 tsp sugar
1⁄4 tsp freshly ground black pepper

Dipping Sauce

1 tsp sesame oil
1 tbsp sugar
3 tbsp rice vinegar
2 tbsp Japanese soy sauce


  1. In a medium bowl, cover shiitake with boiling water and soak until soft. Strain, discarding liquid, and chop mushrooms.
  2. In a small food processor, pulse 8 of the shrimp until it forms a paste and transfer to a bowl along with the mushrooms, pork, and the seasoning ingredients. Cut the remaining shrimp into 1⁄4-inch pieces and add them to the bowl. Mix well to form the filling. Set aside.
  3. Lay 1 wrapper across the flattened palm of one hand. Put 2 tbsp filling in the center of wrapper. Close fingers around wrapper, gathering up edges, to form a “basket” with loosely pleated sides. Gently squeeze sides, pressing in the pleats to seal them. Gently drop dumpling on a flat surface to flatten the bottom. Work fingers gently around the edges to even out its shape. Use a knife to pat down any filling that protrudes above top of wrapper. Top with 1⁄2 teaspoon of tobiko and put in a bamboo steamer. Repeat to make 12 dumplings.
  4. Cover the steamer with lid and put into a wok. Pour water into wok until just high enough to show around edges of the bottom steamer but not high enough to touch the dumplings inside. Bring to a boil over medium-high heat. Steam dumplings, replenishing water if necessary, until cooked through, about 10 minutes.
  5. Meanwhile, in a small bowl, mix the dipping sauce ingredients. Serve the Shumai (dumplings) with the dipping sauce.

Makes 12 Shumai.

Source: Morimoto Asia