Not until my family moved to Atlanta did we celebrate Chinese New Year, my favorite food holiday trailing just behind Thanksgiving. What better way to celebrate family, good health, and good fortune than to stuff your face with dumplings? (Hint: there is no better way).

As I set off on my 'new years resolution' to avoid dairy at all costs -- cause I've convinced myself I'm lactose intolerant, I've been looking to any and all Asian-inspired cuisine to keep me full. Why Asian food? Research says up to 90%+ of East Asian people are lactose intolerant, and that's why you don't find a lot of dairy in Asian food. Over the past month or so I've been studying up on Chinese flavors in Joyce Chen's cookbook and I've got a good feel for what works and what doesn't.

On to the good stuff. If you've had shrimp shumai before you know these perfect lil dumplins' are usually made with a mix of ground pork and shrimp. I've made these shumai inspired bowls with solely shrimp, but if you're trying to get as close to authentic as possible, you could add 1/4-1/2 lb ground pork into the mix. The best part about this shumai in a bowl is how on-point the flavor is. I took time in thinking about what really makes shumai so good, and it's those unique East Asian flavors you won't find anywhere else. PS: Freshly grated ginger makes all the difference! 

Time: about 15 minutes. Serves: 2.


  • 1/2 lb 16-20 count shrimp
  • 1/2 head small cabbage
  • 1/2 small sweet onion
  • 1/2 c sliced green onion 
  • 2 tbsp light sesame oil
  • 1 tbsp ponzu sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp mirin (rice wine vinegar)
  • 1 tbsp fresh-grated ginger root
  • 1 tbsp minced garlic
  • 1 tsp white pepper


  1. If your shrimp are frozen, thaw them. Peel, de-vein, and tail your shrimp. Slice them into quarters. 
  2. Thinly slice the onion and cabbage and heat a large wok or skillet with the sesame oil to medium
  3. Sweat the cabbage and onions for about 7-10 minutes until soft 
  4. Once the cabbage and onions are soft and clear, add the shrimp, the remaining seasonings and sauces, and stir fry for about 5 minutes.
  5. Garnish with green onions and serve.