What is Shumai??
Craving shumai but stuck inside during a Singapore-style downpour, I decided to improvise—using what I had in my kitchen instead of running out for store-bought dumpling wrappers.
Traditionally, Shumai are steamed dumplings made with minced pork or chicken and wrapped in thin flour-based skins. While homemade dough is always the dream, I love how flexible this dish can be. So today, I’m sharing a gluten-free, veggie-wrapped shumai recipe using egg crepes, salted leafy greens, and even eggplant “cups”.
Recipe & tips: Colorful Gluten-Free Shumai Dumplings with Veggie Skin
🧆【Prep – Filling】
Feel free to customize! I used a pork base with:
- Finely chopped shiitake mushrooms, scallions, and onions
- A sprinkle of starch over the minced onion (potato or corn starch both work well—this keeps the final texture juicy)
- One egg
- Grated ginger juice, sesame oil, light soy sauce, and a bit of salt or oyster sauce
Mix everything very well (by hand is best), and form into round dumpling-sized balls.
🥬【Wrappers / Skins】
Egg Skin
Make thin egg crepes. I added a tiny bit of sugar and salt to give it a tamago-yaki (Japanese omelet) flavor.
Leafy Greens (lettuce, spinach, cabbage, etc.)
Salt lightly and drain to soften. This makes them pliable and helps them wrap around the filling. Raw leaves won’t stick or hold well!
Eggplant “Shells”
Slice eggplant into thick rounds (~4 cm), and scoop out about 70% of the inside to create small cups.
I minced the scooped eggplant and added it back into the meat mixture so nothing is wasted.
♨️【Finish – Steam & Serve】
Wrap each dumpling ball in the skin of your choice. Steam for about 10 minutes, until fully cooked.
Serve with your favorite dipping sauces:
- Chinese black vinegar & shredded ginger
- Soy sauce & chili oil
- White pepper & white vinegar
They’re juicy, satisfying, and naturally gluten-free—no wheat skins needed!
Visual Guide to the Recipe
皮がなくても大丈夫！野菜で包む、グルテンフリー焼売レシピ
シュウマイが気分な日。
あいにく外は滝の様な大雨(シンガポール名物、世界の終わりのようなゲリラ豪雨)、皮を買いに出かける気力沸かず、家にあるもので。
1.フィリング：豚ひき肉＆みじん切りのしいたけ＆ネギ＆玉ねぎ（片栗粉をまぶす）、卵、生姜のすりおろし＆ごま油＆薄口しょうゆ&お塩かオイスターソースをよくよく混ぜて、お団子に
2．皮
①薄焼き卵：ちょっとだけ砂糖＆塩を加えて
②葉っぱ：今回はローカル春菊＆レタス？だったのですが、キャベツやホウレンソウでも。一度軽く塩して水切りしんなりさせることで、包みやすく。
③ナス：大きいので、カップとして。お好みの程度でくりぬいて（くり抜いた部分は微塵＆お肉と混ぜて）。
３．仕上げ
蒸気立った蒸し器で10分程、黒酢＆千切り生姜、お醤油＆ラー油、お酢＆胡椒など、お好みで！
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