Low Sugar Shrimp Shumai

Total time1 hr 10 min

Prep time35 min

Cook time15 min

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Ingredients

4 servings

For the filling

1 lb large shrimp, peeled and deveined
6 oz ground pork
2 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
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1 tbsp shaoxing wine
1 tbsp sesame oil
1 tsp fresh ginger, finely grated
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp white pepper
½ tsp salt
1 tbsp cornstarch
2 green onions, white and light green parts only, finely chopped

For assembling

20–24 round wonton wrappers (about 3.5-inch diameter)
2 tbsp tobiko or masago (flying fish roe or capelin roe), for topping (optional)

For serving

soy sauce, for dipping
chili oil, for dipping (optional)

Instructions

1
Coarsely chop half the shrimp into rough ¼-inch pieces and set aside. Place the remaining shrimp in a food processor and pulse 6–8 times until a coarse paste forms — you want texture, not a smooth purée.
2
In a large bowl, combine the shrimp paste, chopped shrimp, ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, sugar, white pepper, salt, cornstarch, and green onions. Stir vigorously in one direction for about 2 minutes until the mixture is cohesive and slightly sticky — it should hold together when pressed.

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