This time of year, holiday tables tend to be loaded with rich, cozy dishes — slow cooked braises, roasts, creamy casseroles, buttery desserts — and while that’s absolutely part of the joy, it’s also when something light and crisp becomes especially welcome. This Shrimp and read more
If you’re looking for a light, bright, flavor-packed dish that’s perfect for summer, this Chilled Shrimp with Asian Pesto has your name all over it. Sweet, juicy shrimp are gently poached in a fragrant bath of herbs and aromatics, then paired with a bold and read more
This week I’m bringing you a classic Japanese home-style recipe that checks all the boxes: minimal cleanup, tons of flavor, and a cozy, steamy reveal that makes dinner feel a little special. Who doesn’t love getting their own perfectly portioned bundle of flavor, just for them?” Kinoko Foil—literally “mushrooms in foil”—is beloved for a reason. You pile in a mix of mushrooms and seafood, drizzle it with a miso-based sauce, add a pat (or two!) of butter, wrap it all up, and let the steam do the work. What comes out is deeply savory, buttery, and bursting with umami, with the kind of luscious broth that demands a bowl of rice or a chunk of crusty bread to soak it all up. It’s fancy enough for date night, but simple enough for a Tuesday. These heavenly packets can serve as either an elegant starter or light supper, so let’s get into it:
Foil packets are popular in Japanese cuisine and are used in the same way that Parchment serves French cuisine. It creates an enclosed cooking environment allowing all of your ingredients to simmer together. And who doesn’t love a little drama and mystery at meal time? I don’t really recommend parchment being used here because there’s quite a bit of liquid which just makes the parchment soggy and difficult to handle. The foil is much sturdier and keeps the moisture contained.
Kinoko Foil is the kind of cozy, satisfying food that feels fancy but is secretly very low effort—perfect for a weeknight dinner or a low-key dinner party. I start by making the sauce, which has all the heavy hitter usual suspects of Japanese cuisine- mirin, soy sauce, sake, and miso. The combination of these ingredients alone is a powerfully delicious sauce, but then we add the richness of butter which takes this dish to another level.
Combine all the sauce ingredients, except the butter, to a bowl or measuring cup.
Give everything a good stir:
Then I move on to prepping the mushrooms. I like to use a mix of enoki, shimeji, shiitake, and oyster mushrooms for a beautiful contrast in both color and texture. If you can’t find all four, feel free to substitute with an equal amount of the others. Keeping the mushrooms around the same size helps everything cook evenly.
Start by trimming the base of the enoki mushrooms and then cut the long strands in half:
Then break them into smaller bunches by shredding them with your fingers.
Then trim the bottom of the shimeji:
Separate them into smaller clusters:
Trim the bottoms of the king oyster mushrooms and then cut the stalks in half:
Then break down into 1/4 slices:
Then trim and slice the shiitakes:
Now I make the foil packets. Arguably this is the hardest part, but I’m going to show you each step. (and if all else fails I give a cheat in the notes!)
Start by folding the foil in half lengthwise to create a crease—this will help you shape the bottom of your pouch:
Fold the bottom edge up about ½ inch, then fold it over two more times. These creases help create the flat base that you want so your packets stand up on the baking sheet or pan. Then unfold those folds you just made.
Now do the same for the sides—fold them in ½ inch and repeat two more times to create the side seams. Now only the top has an opening.
Carefully open up the pouch and flatten the bottom using the creases you made earlier. Stick your hand in there and gently push along the bottom to help.
See those triangle folds in the corners? Press them flat up against the side to help the pouch hold its shape like a little foil basket.
Now it’s time to start layering all the goodies in your little foil packets. Layer in the sturdier shimeji, shiitake and king oyster mushrooms first to create a cozy bed for the seafood.
Then layer the seafood on top of the mushroom bed:
Carefully divide the sauce between the pouches:
Top with the more delicate enoki mushrooms:
Don’t forget the butter!
Carefully fold down the top of the foil pouch ½ inch, then fold it two more times to seal it tight. You want to trap all that steamy goodness inside.
Now it’s time to cook these babies! I give instructions for baking them in the oven, grilling them outside, or steaming them in a pan on the stovetop on the recipe card.
If going with the stovetop, put the foil pouches in a pan, seam side up. Use a large heavy bottomed pan with a domed lid. If you’re using a flat lid, you might need to nudge and flatten the pouches a little so everything fits.
Cook on medium heat for 10-12 minutes. You can check the contents of the pouch by VERY carefully (no one likes a steam burn) unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
Sprinkle with scallions and a little freshly ground pepper to finish. You can serve the pouches as-is or plate them up. Either way, you’re gonna want bread or rice to soak up that buttery, umami-packed sauce.
Whether you’re making this for an elegant starter or a cozy supper for two, kinoko foil is one of those quietly comforting dishes that always hits the spot. It’s simple, satisfying, and full of earthy, umami-rich flavor. Try it and let me know what you think. And don’t forget to tag us in your beautiful kinoko foil pics @funkyasiankitchens.
If you’re in the mood for more Japanese home cooking, check out some of my other favorites like Oyakodon, Shrimp Zosui, Beef Curry, or this Potato Salad.
For the Sauce:
For the Foil Packets:
For Garnish:
Make The Sauce– In a small bowl, combine miso, sake, soy sauce, and mirin. Mix well and set aside.
Prep The mushrooms- Cut the growing medium off the bottom of the enoki mushrooms, about 1 inch. Cut the enoki mushrooms in half lengthwise. Break the mushrooms into small bunches. Trim the ends off of the shimeji mushrooms. Separate the mushrooms into small clusters. Trim the bottom of the king oyster mushrooms. If they are very long, cut them in half lengthwise, and then slice them into ¼ inch slices. Cut and discard the stems of the shiitake mushrooms. Then slice the mushrooms into ¼ inch slices. All of the mushrooms should be around the same size so they cook evenly in the pouch.
Make The Foil Packets– Cut two sheets of aluminum foil, 16-inches wide by 12-inches long. Fold the packet in half on the long end. Lay the folded foil on the counter so the folded crease is at the bottom. Fold the bottom ½ inch and then fold again. Unfold those folds. Fold the sides ½ inch, and then repeat twice more so the sides are secure. You now have a packet that has only the opening at the top. Open the packet carefully by placing your hand inside and flatten the bottom using the creases you made earlier as a guide. Use your fingers to push the corners of the pouch flat, creating a triangle at the corners. Push the triangular folds up against the side. Now you have created a pouch that’s flat at the bottom and can sit on a tray or pan.
Widen the opening so you can easily place the ingredients. You will be dividing the ingredients in half for each pouch. Start with the oyster mushrooms, the shimeji, and shiitake mushrooms, making a bed at the bottom. Add the garlic slices. Place the seafood on top of the bed.
Divide the sauce for the two pouches, pouring it on top of the seafood. Finally top with the enoki mushrooms and add 2 tablespoons of butter to each pouch.
Fold the top ½ inch down and then fold twice more to ensure a tight seal.
Cook The Foil Packets- There are several ways you can cook these foil packets: on the stove top, in the oven, or over a mesh grate if you have a gas stove or grill.
In The Oven- Pre-heat the oven to 425 and set the oven rack in the middle of the oven. Place the pouches standing on a rimmed baking sheet (in case your seal is not tight and leaks) and bake for about 16-18 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
On The Stove- Use a large deep pan and place the pouches into the pan and cover with a lid. This works best with a dome lid. If you only have a flat lid, reshape the pouches gently so they fit into the pan with the lid. Cook on medium heat for 10-12 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
On A Gas Stove or Grill- Place pouches on a metal grate on medium low heat and cook for 10-12 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
Garnish- Very carefully unroll the opening, or you can also snip across the top with a pair of scissors. Sprinkle it with scallions and a little fresh ground pepper. Place the pouches on a plate and serve immediately.
*If you are having problems making the pouch or even understanding the instructions, simply fold the piece of foil in half and then open it up and stack the ingredients on top of the fold. Then starting rolling up one side of the opening, going up almost to the top. Then start rolling up the other side going up again almost to the top. Pour the sauce over the ingredients in the pouch and toss in the butter. Finish rolling up the foil so you have a tight semi circle that kind of looks like a foil hand pie. You are now ready to cook.
Finally, you can cook this on the stove, bypassing the foil packet entirely. Add the sauce and all of the mushrooms, except the enoki, into a deep pan, cook on medium high heat for 3-4 minutes, stirring occasionally, until the mushrooms are cooked through. Add the butter, seafood, and the enoki mushrooms. Add a lid, lower the heat to medium, and cook for another minute or two until the scallops are just cooked. Garnish, transfer to a dish, and serve.
*These pouches can be prepped ahead the day before and stored in the fridge. Let the pouches warm up on the kitchen counter for 30 minutes before cooking.
*Any leftovers can be reheated gently on the stove or microwaved for a couple of minutes.
*The sauce that remains in the pouch is like liquid gold. Serve this dish with bread for dunking or rice to stir into the pouch for a more filling meal.
Keywords: enoki, kinoko, mushrooms, japanese home cooking, seafood, shrimp, scallops
I love a good dumpling as much as the next girl, but let’s be honest—wrapping them can be a bit of a chore. If you’ve ever found dumplings intimidating—fancy pleats, sticky dough, a million steps—these Crispy Shrimp Dumplings are here to change your mind. They’re read more
When you’re in need of something warm, light, and utterly comforting, Shrimp Zosui is the perfect answer. This Japanese rice soup is the kind of simple supper your mom might make if you were coming down with a little something. Humble ingredients like savory dashi read more
Everyone loves dumplings, that’s just an undisputed fact. Not everyone feels confident making them from scratch though. These Cantonese Shumai are little juicy bundles of delight, they are a dim sum favorite for a reason after all, but they are also an excellent way to dive into dumpling making for the first time. There’s no complicated pleating, or fancy crimping, or exploding seams to worry about. They still look elaborately impressive, and the savory filling is umami perfection! Combining the classic flavors of pork and shrimp with some simple seasonings, these Shumai are so delicious, you’ll come back for them again and again.
Whether you’ve eaten ravioli, tortellini, wontons, gyoza, or potstickers, you’ve had a version of dumplings. Luckily for home cooks, Shumai are the dumping equivalent of a free form tart. They are virtually impossible to screw up and any less than perfect shapes only add to the charm. Plus, you get a mouthful of the best part, the amazing filling. Nothing is worse than biting into a dumpling and wondering what happened to the filling. Shumai will never disappoint you because they are jam packed. The open top means you can cram a generous amount without worrying about how you’re going to seal it closed. So let’s get your freezer stocked with some of these lovelies.
Shumai are stuffed with a divine mixture of rich and juicy pork, savory shrimp, earthy dried shiitake mushrooms and some of my favorite flavor bombs like Shaoxing wine, white pepper, toasted sesame oil, and oyster sauce. Hopefully these items are already part of your pantry. If not, you can always substitute with some good (if slightly different) results. You can use other dried or fresh mushrooms for the shiitake. Dried shiitakes are best for intense authentic flavor, but some fresh shiitakes or portobellos would work fine too.
Don’t have any Shaoxing cooking wine? Try some dry sherry (my first choice), sake, or even mirin instead. If you don’t have any oyster sauce, a little fish sauce or even more soy sauce would work. And if you’re out of toasted sesame oil, my heart breaks for you as nothing can match the deep toasty flavor, but a little neutral oil can still boost the juiciness of your dumplings.
I start by submerging the dried mushrooms in boiling water until softened:
While I’m waiting for them to soften, I start making the pork mixture. Just a quick note on ground pork. When you go to the grocery store you are looking for a fatty grind, the kind you would use for making sausages. Please don’t buy lean ground pork. You will sacrifice flavor, juiciness, and happiness. A dry dumpling is a sad dumpling ;)
Mixing the pork until it is a fine paste is essential to get the right springy texture that is characteristic of Shumai. Once you add the flavorings, you’re going to want to mix and slap the mixture. At first the meat will break apart but as you continue to work it, it will get sticky and pasty. This takes about two minutes so keep kneading and mixing.
Mix it all thoroughly together and then the filling is ready.
To make the most traditional shumai, I seek out a Hong Kong style wonton wrapper. They are quite thin and have the yellow color shumai are famous for, but if you can’t find them, any wonton wrapper will work. I used the square wrappers because they are the easiest to find in my area but round would work even better. Take out a small stack of wrappers from the pack and keep the rest covered so they don’t dry out. Have a small dish of water ready to adhere the corners of the wrapper to the dumpling.
Start by putting a generous tablespoon of filling into the center of a wrapper, and then use one hand to cup and hold it upright (I put my fingers together to form an “O” ) while you use the other hand to gently push the filling down with a spoon or butter knife. Gently smooth the surface of the dumpling and then fold the corners of the dumpling down (if you are using square wrappers) and stick it to the side of the dumpling using a little water as glue.
Place the Shumai on the counter and continue shaping it so you have a nice compact mini cylinder. Finally, put the completed shumai on a tray and proceed with filling and shaping more Shumai until you have used up all of the pork mixture. You will yield approximately 30 pieces. Freeze any unused wrappers in an airtight container for future use.
Once your dumplings are completed, they are usually garnished with a little orange caviar for color. This is not necessary but a nice touch if you have it. Pro tip: Order 1 piece of Masago or Tobiko caviar from a Japanese restaurant sashimi style. You only need a small amount on each dumpling and this way you won’t have to deal with using out a full container of caviar. Alternatively, finely diced carrot can also be used to garnish the Shumai. Or go minimalist and don’t bother. The Shumai will still taste great.
Steaming keeps the shumai extra tender and juicy. Whatever type of steamer you have, make sure you spray it with nonstick oil spray before placing the raw dumplings so these delicate babies don’t stick to the pan. I fill my bottom pan with plenty of water and then bring it to a rolling boil on high before placing the steamer insert with the dumplings.
Cover with the lid and then steam on high until the dumplings are cooked through the center, about 10 minutes. If you’re not sure the dumplings are fully cooked, take the largest dumpling you see and cut through the center to check.
Continue to steam all the shumai and then it’s time to enjoy your labors. Generally these aren’t eaten with a dipping sauce, but rather served alongside bottles of soy sauce, vinegars, and chili oil so you can choose your own adventure. A bowl of this chili crisp would be most welcome too!
If one batch of Shumai is too much for one sitting, you can easily freeze them either raw or cooked. If you prefer to freeze them raw, place the tray in the freezer uncovered until the Shumai are frozen solid (3-4 hours). Then transfer them to a freezer safe bag or air tight container. When you are ready to cook them, steam them straight from the freezer, adding 3-5 additional minutes to the cooking time.
Looking for the fastest and easiest way to a meal? Then I suggest pre-cooking them before you freeze. Once the Shumai are cooked, let them cool to room temperature, place them in a freezer safe bag or airtight container, and freeze. You can reheat them either in the steamer or the microwave straight from the freezer. To mimic the steaming process in the microwave, put a couple tablespoons of water with the shumai and cover with plastic wrap before microwaving for a couple minutes.
Try these delicious Shumai and let me know what you think! I hope you love them as much as we do, and that you are inspired to try your hand at some of our other really popular dumpling recipes, like these Korean Mandu or these Mushroom Dumplings.
GARNISH:
FOR SERVING:
Soy sauce, vinegar (Chinese black or white distilled), and chili oil or paste
Make the filling:
Making Shumai:
*Shumai is generally not served with dipping sauce. Instead you are encouraged to make your own sauce with soy sauce, vinegar, and chile oil at dim sum restaurants.
* You can freeze any raw or cooked shumai:
If you’re freezing raw shumai, leave them on the tray and place the tray in the freezer. Freeze for several hours until they are frozen solid. Transfer to a freezer safe bag or container once frozen. When you are ready to steam, you can freeze them straight from the freezer, adding 3-5 minutes of cooking time.
If you are freezing cooked shumai, let them cool to room temperature first and then transfer to a freezer safe bag or container. You can reheat them by steaming or microwaving for a couple of minutes straight from the freezer. If you’re microwaving, add a couple tablespoons of water to the shumai and then cover with plastic wrap before microwaving. This helps preserve moisture by mimicking the steaming process.
Keywords: shumai, shrimp, pork, chinese, cantonese, dim sum, dumplings, wontons, lunar new year, holiday
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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