Pork Shumai

with Vinegar–Soy Sauce

TOTAL TIME

40 MIN

Makes 14 to 16

If you’ve ever wanted to make your own Chinese dumplings but felt nervous about your folding abilities, friends, this is the recipe for you. Shumai are probably the easiest dumplings to whip up because you don’t have to worry about sealing the edges: You just fold the wrapper up around the filling, leaving the top open like a little cup. Shumai look a little rustic, but I think that’s what makes them so pretty. I always double the recipe so I have extra in the freezer for unexpected guests or a fast weeknight meal.

• ½ pound ground pork
• 4 scallions, minced, plus more for sprinkling
• 3½ tablespoons peeled and minced fresh ginger
• 3½ tablespoons low-sodium soy sauce
• 3½ tablespoons unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• All-purpose flour, for dusting
• 16 round wonton wrappers
• Canola oil, for greasing
• Sambal oelek or other Asian chile sauce, for serving

In a medium bowl, mix the pork with the scallions, ginger, 1½ tablespoons of the soy sauce, 1½ tablespoons of the vinegar, ½ teaspoon of the sesame oil, the salt, and the pepper.

Lightly dust a large baking sheet with flour. Hold one wonton wrapper in your palm, keeping the rest of the wrappers covered with a damp paper towel. Place a barely rounded tablespoon of the filling in the center and fold the wrapper up around the filling, pinching the edges all around to form an open cup (it’s okay if you pinch the wrapper with some of the meat; it doesn’t need to be perfect). Transfer the dumpling to the baking sheet and cover with a damp paper towel. Repeat with the remaining wrappers and filling.

Fill a large saucepan with ¾ inch of water and put a metal steamer basket in the bottom. Lightly oil the steamer basket and then bring the water to a simmer. Add half the dumplings to the steamer basket, cover partially, and steam over medium-low heat until firm, about 8 minutes. Transfer to a small platter and tent with foil. Repeat with the remaining shumai.

Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 tablespoons vinegar, and ½ teaspoon sesame oil. Sprinkle with additional minced scallions and serve with the shumai and sambal oelek.

DO IT AHEAD The formed uncooked shumai can be refrigerated in an airtight container overnight. Alternatively, freeze the uncooked dumplings on the floured baking sheet and when firm, transfer them to a plastic bag and freeze for up to 1 month. Don’t defrost them before cooking; just cook them for a couple of minutes longer.