Easy shu mai dumplings

Total Time
27 min
20 min
7 min
Get ready to impress your guests. These classic dim sum dumplings are super simple to make with readily available wonton wrappers. They are a festive, fun party finger food, wonderful savory addition to a steaming bowl of broth, or a hearty topper for a quick vegetable stir-fry. Steam these the first time as directed, but reheat any leftovers in a pan on the stovetop. Simply spray a nonstick pan lightly with cooking spray and brown the dumplings a minute or two on each side until they just begin to take on a golden color and are warm all the way through. Change this up by browning extra-lean ground beef or a minced mushroom medley instead of meat for a vegetarian dumpling. Simple saute the minced mushrooms in a skillet for a few minutes until they release their moisture and most of it is evaporated before adding them to the food processort in Step 2.


Less sodium soy sauce

¼ cup(s)

Less sodium soy sauce

1 tsp

Unseasoned rice vinegar

¼ cup(s), seasoned-variety


4 medium, chopped

Dark sesame oil

3 tsp

Fresh ginger

2 tsp, peeled and freshly grated

Crushed red pepper flakes

¼ tsp

Uncooked extra lean ground turkey breast

½ pound(s), skinless

Chinese water chestnut

¼ cup(s), chopped


1 clove(s), chopped

Egg whites

1 large

Table salt

½ tsp

Wonton wrapper

30 item(s), use 3-inch round wrappers


  1. To prepare the dipping sauce, combine the 1⁄4 cup soy sauce, the vinegar, 1 of the scallions, 2 teaspoons of the sesame oil, 1 teaspoon of the ginger, and the crushed red pepper in a bowl.
  2. To prepare the filling, purée the ground turkey, water chestnuts, the remaining 3 scallions, remaining 1 teaspoon ginger, the garlic, egg white, remaining 1 teaspoon soy sauce, remaining 1 teaspoon sesame oil, and the salt in a food processor. Transfer to a bowl.
  3. Place the wonton wrappers on a dry work surface. Drop 1 teaspoon of the filling into the center of each wonton wrapper. Brush the edges with water, and then fold into half-circles. Press the filling to release any trapped air; press the edges to seal. Repeat with the remaining filling and wontons.
  4. Arrange the dumplings, in batches, in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam the dumplings until cooked through, about 7 minutes. Serve hot with the dipping sauce. Yields 3 dumplings per serving.


Wonton wrappers are available in the refrigerator case of most supermarkets and Asian stores.