Morimoto Shumai
These traditional shumai come from dim sum chef Takeshi Ikeuchi of Morimoto Asia. Get the recipe for Masaharu Morimoto's Pork and Shrimp Shumai ». Matt Taylor-Gross

Dumplings so easy you don’t even need to fold them. These traditional shumai come from dim sum chef Takeshi Ikeuchi of Morimoto Asia.

Featured in: Homemade Dumplings So Easy You Don’t Even Have to Fold Them

Yield: makes 12 Dumplings
Time: 45 minutes


  • 15 dried shiitake mushrooms
  • 12 cleaned and deveined shrimp (about 5 oz.)
  • 5 oz. ground pork
  • 2 tbsp. cornstarch
  • 2 tsp. sesame oil
  • 1 14 tsp. kosher salt
  • 1 tsp. plus 1 tbsp. sugar
  • 14 tsp. freshly ground black pepper
  • 12 square wonton wrappers
  • 2 tbsp. tobiko (flying fish roe)
  • 3 tbsp. rice vinegar
  • 3 tbsp. soy sauce


  1. In a medium bowl, cover shiitake with boiling water and soak for 10 minutes. Strain, discarding liquid, and finely 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, cornstarch, 1 1⁄2 teaspoons of sesame oil, the salt, 1 teaspoon of sugar, and the pepper. Cut the remaining shrimp into 1⁄4-inch pieces and add them to the bowl. Mix well and set aside.
  3. Lay 1 wrapper across the flattened palm of one hand. Put 2 tbsp. filling in 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 remaining 1 teaspoon of sesame oil and 1 tablespoon of sugar with the rice vinegar and soy sauce. Serve with the dumplings.
Masaharu Morimoto’s Pork and Shrimp Shumai
Masaharu Morimoto’s Pork and Shrimp Shumai Matt Taylor-Gross