Gluten-Free Shumai

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.

Prep: 10 min Cook: 10 min Total: 20 min Serves: 8

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 October 24, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

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 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 gluten-free when made with dumpling wrappers and tamari labeled gluten-free. Regular dumpling wrappers are not gluten-free, so check the package.

Scale Recipe:

servings

Ingredient amounts update automatically

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 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 Cup the wrapper in your hand and gather the sides up around the filling, pleating as you go. Squeeze gently around the middle to form a waist, leave the top open with the filling showing, and tap the base flat on the counter. 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 reaches 160°F for pork or 165°F for chicken (USDA minimums).

Nutrition (per serving)

273

Calories

Protein

27g

Carbs

Fat

Fiber

351mg

Sodium

Tips & Notes

Shumai are open-topped. Gather the wrapper up around the filling and leave the top exposed rather than folding it closed.
Line the steamer with parchment, as step 5 says, so the gluten-free wrappers don't stick.
Steam until the filling reaches 165°F for chicken or 160°F for pork.

Common questions

What cross-contamination risk is specific to Gluten-Free Shumai?

Check ground pork or chicken, finely chopped shiitake mushrooms, finely shredded napa cabbage before they go into Gluten-Free Shumai. Ensure all ingredients, particularly the gluten-free dumpling wrappers and gluten-free soy sauce or tamari, are 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.

Learn More

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Editorial team for Gluten Free Recipes

Pages on Gluten Free Recipes are published under the byline "Gluten Free Recipes team". That is the name of the site's editorial team. Recipes are written with AI tools and automation, and the team reviews flagged items. We check each page before it is published. How we make our recipes.

Recipes and images on this site are AI-assisted. They pass automated checks, and the team reviews flagged items.