Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
User Reviews
5
Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
Description
This shumai recipe combines minced shrimp and ground pork with egg and cornstarch, then thoroughly mixes in sauces, sugar, salt, white pepper, grated ginger, and sesame oil to create a cohesive and sticky filling. The filling may be prepared manually by mincing shrimp finely or with a food processor for a fine paste, with reserved shrimp pieces stirred in for texture contrast.
The filling is then spooned into dumpling wrappers, the edges moistened to seal, and assembled by pleating the wrappers around the filling into a cup shape with exposed filling at the top. The shumai are steamed until the filling is firm and cooked through, typically served with a dipping sauce made from Chinkiang vinegar and thinly sliced ginger to cut the richness.
The finished shumai have a savory, umami-rich flavor highlighted by the interplay of pork and shrimp, with hints of Shaoxing wine and ginger. The wrapper is tender yet holds the filling well, making these a popular dim sum item or appetizer.
Ingredients
Pork and Shrimp Shumai
- 30 dumpling wrappers thawed if using frozen wrappers, Hong Kong style
- peas for garnish (Optional, frozen
- 1 carrot sliced thinly into rounds (Optional, large
Filling
- 1/2 lb (250 g) Shrimp shelled and deveined, raw
- 10 oz (330 g) ground pork (20% fat)
- 2 egg
- 2 teaspoons cornstarch
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce or regular soy sauce, light
- 1 teaspoon ginger grated
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper powder
- 1 tablespoon sesame oil toasted
Dipping sauce
- 3 tablespoons Chinkiang vinegar
- 1/2 ginger thinly sliced, thumb-sized piece
Instructions
Prepare the filling without a food processor
- Reserve 3 to 4 shrimp, and chop them into small pieces. Mince the rest of the shrimp as finely as possible.
- Combine the shrimp, pork, egg and cornstarch. Beat the mixture with a pair of chopsticks or a wooden spatula until the mixture is very sticky.
- Add the rest of the filling ingredients and the reserved shrimp pieces. Mix very well, until smooth and sticky.
Prepare the filling with a food processor
- Reserve 3 to 4 shrimp, and chop them into small pieces. Add the rest of the shrimp into the food processor. Pulse the food processor until the shrimp are coarsely chopped.
- Add the rest of the filling ingredients. Mix until everything is evenly chopped into a fine paste and becomes very sticky.
- Transfer the paste into a big bowl and add the reserved shrimp pieces. Stir to mix well.
Assemble the shumai
- Work on the shumai one by one. Place a dumpling wrapper on a clean work surface. Wet the edge lightly with water. Place 1 tablespoon of filling in the center of the wrapper. Bring the edges up around the filling, pinching and pleating, leaving the top open. Then use your thumb and index finger to lightly press the top without closing it, while using the other hand to hold the bottom to pack the filling in. Garnish with a green pea. Place a slice of carrot on the bottom, if using. Repeat with the remaining wrappers.
- Line your steamer with a clean, wet cheesecloth or steaming parchment (you can skip this if using the carrot liner). Transfer the shumai into the steamer basket, one finger’s width apart.
- Heat a large pot of water over medium-high heat until boiling. Cover the steamer basket and place it over the pot. Steam over boiling water for 7 to 8 minutes, until cooked through.
- Serve by itself or with a Chinkiang vinegar and ginger dipping sauce.
Store and cook frozen
- Place the uncooked shumai on a lightly greased baking sheet, one finger’s width apart. Cover the sheet with plastic wrap. Freeze the shumai until completely frozen. Then you can transfer them to bags or containers to save freezer space.
- Steam the frozen shumai without defrosting or thawing. After bringing the water to a boil, steam until completely cooked through, 15 minutes or so.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (30 shumai)
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 232kcal | 12% |
| Carbohydrates | 17.8g | 6% |
| Protein | 25.1g | 50% |
| Fat | 6.2g | 10% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 169mg | 56% |
| Sodium | 393mg | 16% |
| Potassium | 297mg | 6% |
| Fiber | 0.9g | 4% |
| Sugar | 1.1g | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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