Wonton Shumai

  • 4 servings
  • 20 mins
Wonton Pork Shumai made with Myojo Wonton wrapper

Looking for ways to enjoy our Wonton Wrappers? Try making shumai! Enjoy the thick texture of our wrappers, along with the dense and juicy flavor of the pork filling! Unlike the Chinese-style, Japanese-style Shiumais are topped with green peas and the filling is ground to paste. Enjoy!

In this recipe


Wonton Wrapper

4 servings

Cook Time
20 mins





  • 17 pieces Wonton Wrapper


  • ½ lb Ground Pork
  • ½ Onion
  • 1 tbsp Potato Starch
  • 1 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Sake
  • 1 tsp Chicken Bouillon Powder
  • 1 tsp Sugar
  • 1 tsp Ginger grated


  • 17 pieces Frozen Green Peas


  • Thaw green peas by leaving it in water and mince the onions. Sprinkle potato starch over the onions and mix well (This is to draw out moisture from the onions and prevent the filling from becoming watery).
  • In a large bowl, add ground pork and season with salt, pepper, oyster sauce, soy sauce, sake, chicken bouillon powder, sugar, and grated ginger. Mix well, until the meat turns into a sticky paste.
  • Once the meat is ground to paste, mix in the onions from Step 1.
    Wonton Shumai - Step 3 - the meat is ground to paste and mix in the onions
  • Spread out the wonton wrapper and place the center with filling (about 1 ½ tbsp). Wrap and top with a green pea. Repeat the procedure until the fillings are gone.
  • Place parchment paper in a steamer and place the shumai. Steam for 10 minutes. (If you don’t have parchment paper, use nappa cabbage.)
    Wonton Shumai - Step 5 - Place parchment paper in a steamer and place the shumai
  • Cook longer if the filling still looks raw. When you have finished steaming, the shumai should be plump and dense to the touch. Enjoy!

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