Gluten-Free Shumai
By the Gluten Free Recipes team ·
Delight your guests with these savory gluten-free shumai, featuring a tender, flavorful filling encased in delicate wrappers. The subtle umami notes and satisfying texture make them an irresistible appetizer.
At a glance: This medium party and appetizers recipe yields 8 servings in about 20 minutes (10 min prep, 10 min cook). It uses 11 ingredients — including ground pork or chicken, finely chopped shiitake mushrooms, finely shredded napa cabbage — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shumai: When preparing this party and appetizers recipe, ensure all ingredients, particularly the gluten-free dumpling wrappers and gluten-free soy sauce or tamari, are certified gluten-free. Be mindful of shared utensils and surfaces that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Shumai: This recipe is naturally gluten-free by using certified gluten-free dumpling wrappers and gluten-free soy sauce or tamari. It avoids all gluten-containing grains.
Ingredients
- 1 lb ground pork or chicken
- 1/2 cup finely chopped shiitake mushrooms
- 1/4 cup finely shredded napa cabbage
- 2 tbsp gluten-free soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 package round gluten-free dumpling wrappers
- 1 tbsp water, for sealing
Instructions
- 1
In a medium bowl, combine the ground pork or chicken, chopped shiitake mushrooms, and shredded napa cabbage. Mix these ingredients gently until just combined.
- 2
Add the gluten-free soy sauce or tamari, sesame oil, grated ginger, minced garlic, salt, and white pepper to the bowl. Stir everything together thoroughly until the seasonings are evenly distributed throughout the filling mixture.
- 3
Lay out a gluten-free dumpling wrapper on a clean surface. Place about 1 tablespoon of the filling mixture in the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper.
- 4
Fold the wrapper in half, pressing out any air, and then pleat the edges to create the classic shumai shape, ensuring it's well sealed. Repeat this process with the remaining wrappers and filling, which should take approximately 8-10 minutes to complete.
- 5
Arrange the formed shumai in a steamer basket lined with parchment paper, ensuring they don't touch each other. Steam over simmering water for about 10 minutes, or until the wrappers are translucent and the filling is cooked through and firm to the touch.
Nutrition (per serving)
Tips & Notes
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
- Ground ginger is more concentrated than fresh (use 1/4 tsp ground per 1 tsp fresh).
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