SHUMAI RECIPE – a spin on the traditional



In Hawaii, it’s known as Pork Hash


BACKSTORY – One of the things I miss about home, Hawaii, is the food.  A favorite is Shumai or what we like to call, Pork Hash. In the states,  people get these at Chinese Dim Sum restaurants but in Hawaii you can find Shumai everywhere.  At little grab and go eateries, or Okazuya’s,  & Manapua wagons (a great story for another post)

I’ve learned the next best thing to going home to Hawaii is bringing a little bit of Hawaii to me.  Making food I grew up on does exactly this.  Recently, I had a craving for Pork Hash but these little yummies are time consuming to make.

First you have to prep the filling, stuff won ton wrappers then steam them.  I didn’t have the time nor the energy to do all that so I figured I’d put my spin on it. Thus the unfilled Pork Hash was born. 

I made this recipe on my Instastory over on Instagram. If you’re not following me, you really should. I share a lot of good, useful stuff that you didn’t know you needed in your life.  LOL Instastories are only viewable for 24 hours but I’m inserting the video snippet in case you missed it or need a refresher. 

SHUMAI RECIPE - unstuffed

also known in Hawaii as Pork Hash
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Pork Hash, Shumai
Servings: 6 people


  • 4 T olive oil extra virgin
  • 2 trays ground pork
  • 1/4 cup sweet onions diced
  • 2 T garlic diced
  • 2 T ginger diced
  • 2 T sesame oil
  • 4 T soy sauce
  • 2 T sugar I use date sugar but use whatever you have
  • baby bok choy about 10 or so of them, chopped
  • 1 can water chestnuts diced
  • Salt & Pepper to taste


  • Add olive oil to wok/pan on Med high heat
  • Saute onion, garlic and ginger till onion is translucent
  • Add ground pork and brown
  • Add sesame oil, soy sauce & sugar to pork & mix well
  • Add baby bok choy & water chestnuts & cook 2 minutes
  • Simmer everything for another 5 minutes


Serve over rice or tofu or as a filling in a lettuce leaf


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