Pan-Fried Shumai Dumplings Recipe

Pan-Fried Shumai Dumplings (焼きシュウマイ) are made by wrapping a seasoned ground pork mixture in thin Shumai skins and cooking them in a pan until crisp and golden. While shumai is typically steamed, this pan-fried version uses a bit of oil, making it a heartier and more satisfying dish than the classic style. Pan-fried shumai is a delicious twist on the classic—crisp on the bottom, juicy inside, and perfect as a snack, appetizer, or part of a dim sum-style meal.

What are Pan-Fried Shumai Dumplings?

Shumai is a traditional Chinese dim sum with origins dating back to the 13th century in northern China. It’s believed to have first appeared around Beijing and Inner Mongolia before spreading throughout the country and developing many regional variations. Classic Shumai is typically made with a thin flour wrapper filled with a mixture of pork and shrimp. In some regional styles, glutinous rice is used in place of the wrapper for a different texture and flavor. In the early 20th century, as dim sum culture began to spread around the world, Shumai made its way to Japan and Southeast Asia. There, it blended with local food traditions and evolved into its own unique versions.

Although the exact details aren’t clear, there was a small boom in Pan-Fried Shumai in Japan sometime between the late 2000s and 2010s. It’s said to have started at Chinese restaurants in Saitama Prefecture, an area with a large Chinese community. At home, pan-fried shumai also became popular simply because it’s easy—most people have a frying pan, but not everyone owns a steamer. Thanks to that convenience, it quickly became a well-loved, beginner-friendly dinner option. Today, Pan-Fried Shumai remains a popular and comforting dish enjoyed by many.

There are countless variations of Shumai out there, with fillings that use different proteins and vegetables, and wrappers that range from thin skins to coatings of glutinous rice. Most Shumai is traditionally steamed, but our Pan-Fried Shumai Dumplings are cooked right in a frying pan. Both the wrapper side and the meat side are pan-fried until beautifully golden, creating those appetizing crispy edges that make them irresistible. They’re somewhat similar to gyoza, which are also pan-fried dumplings, but Pan-Fried Shumai Dumplings put more emphasis on the juicy meat filling rather than the wrapper.

Tips and substitutions for Pan-Fried Shumai Dumplings

Shumai is a wonderfully flexible dish when it comes to ingredients. You can swap in different proteins and mix in your favorite vegetables—or even use up leftovers. When the filling is well-seasoned, it’s delicious on its own without any dipping sauce, but you can certainly add one if you’d like a little flavor change.

• Choice of Protein – Ground pork is our top pick, but ground chicken or beef work just as well. You can also mix in coarsely chopped shrimp or other shellfish for a different flavor and a slightly bouncy texture.
• Choice of Vegetables – Mince your favorite vegetables and fold them into the meat mixture. If you enjoy some crunch, try adding water chestnuts or lotus root. Leafy greens or mushrooms add extra nutrition, but use them in moderation since they release moisture.
• Choice of Dipping Sauces – A simple combination of soy sauce and Japanese yellow mustard is a classic pairing for shumai, but there are plenty of other sauces to explore. Refreshing, citrusy ponzu goes well with the juicy filling, and a drizzle of ra-yu (chili oil) adds a nice kick. Even Worcestershire sauce works wonderfully, so feel free to find your own favorite.

More recipes like Pan-Fried Shumai Dumplings

• Shumai
• Trader Joe’s Shumai Bento
• Gyoza