What is Pork Hash or Shumai?
Pork hash is Hawaii’s adopted version of the Chinese shumai. Dumplings filled with ground pork and various seasonings.
The most noticeable difference is that the dumpling isn’t closed but has an open top. It’s shaped like cute little pouches with the top looking like an opened lotus flower.
Where can you find Pork Hash?
Pork hash can practically be found in a lot of local places, especially Chinese restaurants. It’s so common out in Hawaii, that you can even find it at big chains like 7-Eleven or Minit Stop.
I’d save up a few dollars to ask the nice aunty to give me a few pork hashes from the food glass display. Not only can you get it from the gas station or convenience store, but the good ‘ol fabled “Manapua Man!” Let me know your memories of getting your pork hash from the Manapua Man.
What are the ingredients for Pork Hash?
Pork Hash has very similar ingredients to the Crispy Gau Gee but with slight variations. Like so:
- Ground pork
- Water chestnuts
- Green onion
- Shoyu (soy sauce)
- Oyster sauce
- Sesame oil
- Round dumpling skins
Here are some typical ingredients also used in other Crispy Gau Gee recipes:
- Cornstarch/potato starch
How do you make Pork Hash?
Making Pork Hash is fairly simple:
- Make the pork hash filling:
- Combine all the ingredients of the filling ingredients together. It’s combined well if it’s starting to look like a pink mush paste.
- Wrap the pork hash:
- Use about 1 tbsp or more to fill the wrapper. Be generous so your pork hash doesn’t sag at the bottom.Leave the top open or exposed to the meat. Pleat and shape it to look like a small traveling pouch.
- Steaming the pork hash:
- Boil a pot of water and using a bamboo steamer lined with parchment paper, let it steam for 30 minutes. Take it off from the heat, dip it into your favorite sauce, and enjoy!
What kine of dipping sauce do you use?
You could eat Pork Hash plain but I highly recommend using a dipping sauce. Here are some of my favorites:
- Shoyu + Chinese Hot Mustard (a kick to the sinuses)
- Shoyu (soy sauce)
- Sweet Chili Sauce
Are there similar recipes for Pork Hash?
If you thoroughly enjoy Crispy Gau Gee, here are other popular local recipes similar to Gau Gee:
- Crispy Gau Gee – The pork filling is very similar to crispy gau gee but the cooking and wrapping is different.
- Lumpia – Lumpia is slightly similar to gau gee with a pork filling. There are different ingredients used in lumpia and wrapped in a pastry wrapper, but it is deep fried.
- Gyoza – Gyoza is somewhat similar to gau gee using ground pork as its base but with different fillings. Gyoza is wrapped with pleatings and pan-fried.
Tips & FAQs
How long can you store pork hash?
If you have pork hash leftovers you can store it in an airtight container in the fridge for 3-4 days.
How do you reheat pork hash?
You could reheat the pork hash in the microwave covered. Another option if you’d like to have it tasting more fresh, is to steam it again. Steam for about 5-7 minutes.
Parchment paper saves lives.
Lining your steamer with parchment paper will prevent the pork hash from sticking to the bottom of the basket. You could use wax paper, but I found that parchment paper will yield the best results.
Leftover fillings and wrappers.
If you don’t want to create anymore pork hash at the moment, you could put the filling in an airtight container and use it for the future. Or if you want to create all of the pork hash in one go, but freeze it, you can put it in an flat airtight container, like this one, and store it in the freezer for up to 3-4 months.
Leftover dumpling wraps, you can make it into wonton strips by cutting it into strips and frying it in oil. Or you could pack it into a sealed plastic bag and store it in the freezer for 3-4 months.
Give this onolicious recipe a try! If you did give it a try, please leave a comment with a star rating below. Mahalo!
Check out this video to help you gain more insight on how to make Pork Hash (Shumai). Also, subscribe to my YouTube to help support me to continue making more of this content.
Pork Hash (Shumai)
- 1/2 lb ground pork
- 1/2 lb minced shimp
- 1 egg
- 1/4 cup chopped water chestnuts
- 1/4 green onion
- 2 tbsp Aloha shoyu (soy sauce)
- 1 tbsp oyster sauce
- 1/4 tsp salt
- 1/4 tsp ground black pepper (white pepper)
- 1 tbsp sesame oil
- 1 14 ounce package round dumpling skins
Mustard-Shoyu Dipping Sauce:
- 1 tbsp shoyu soy sauce
- 1/2 tbsp Chinese hot mustard
- Combine all ingredients together in a bowl; ground pork, minced shrimp, egg, chopped water chestnuts, green onions, shoyu, oyster sauce, salt, pepper, and sesame oil. Mix well.
- Hold one wrapper in hand and scoop about one tablespoon of the filling on to the center of the wrapper. Bring the sides up to the top and leave it unsealed.
- Place finished dumplings in a steamer basket lined with parchment paper. Over boiling water, place steamer on top and let it steam for 30 minutes. Serve it hot and enjoy!
Mustard-Shoyu Dipping Sauce:
- Combine both shoyu and hot mustard in a dipping sauce bowl. Adjust the hot mustard according to taste. Enjoy!