Shumai
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Unrated
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Prep Time
1 hr 15 mins
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Cook Time
15 mins
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Resting Time
6 hrs 30 mins
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Total Time
1 hr 25 mins
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Servings
40 pieces
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Calories
81 kcal
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Course
Main Course
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Cuisine
Chinese
Shumai
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Shumai is a delicious traditional Chinese recipe that is based on steamed meat or fish and vegetable dumplings.
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Ingredients
For the dough
- 1⅔ cup flour , sifted
- ½ cup lukewarm water , at 97 F / 36°C
- 3 egg yolks
- tapioca (or corn starch, for sprinkling)
For the stuffing
- 2 lb pork loin , chopped with a knife
- 8 oz. Shrimp , peeled and deveined
- 5 dried shiitake mushrooms
- 1 egg white
- 3 oz. bamboo shoots
- 2 scallion stalks , finely chopped
- 2 tablespoons fresh (or frozen peas)
- 1 carrot , finely diced
For the marinade
- 2 tablespoons light soy sauce
- 4 tablespoons oyster sauce
- 1 teaspoon salt
- 3 tablespoons caster sugar
- 4 tablespoons cornstarch
- 1 teaspoon baking soda
- 4 tablespoons water
- 1 teaspoon ground Sichuan pepper
- 1 tablespoon Shaoxing wine
- 2 teaspoons chicken bouillon powder , optional
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
Equipment
- Bamboo steamer basket
- parchment paper
Instructions
Dough
- In a bowl, add the flour then add the water gradually while kneading.
- Then add the egg yolks and knead until obtaining a smooth and homogeneous dough.
- Cover the dough and let it rest for 30 minutes at room temperature and away from drafts.
- On a work surface sprinkled with tapioca starch (or cornstarch), divide the dough into 40 pieces of approximately ⅙ oz (5 g) each and form a ball with each of them.
- Flatten each ball and roll each into a disk approximately 3 inches (8 cm) in diameter. Sprinkle them well with starch to prevent them from sticking together.
- While each disk of dough is being formed, cover them gradually with a damp cloth. Set aside.
Stuffing
- Hydrate the mushrooms in hot water for 15 minutes. Then, press them to squeeze them out as much as possible and slice them very finely.
- Dip the pork strips in a large quantity of cold water, massaging them between both hands.
- Change the water and soak them for 10 minutes in plenty of cold water.
- Then drain them in a colander and squeeze out as much water as possible by squeezing them very hard.
- Place them in a thick cloth to dry them well.
- Then wrap the shrimp in paper towels and squeeze them to dry them well. Cut them into small pieces.
Marinade
- In a large bowl, mix the pork and all the ingredients needed for the marinade thoroughly. Cover with plastic wrap and then leave to rest for 20 minutes.
- Add the mushrooms and shrimp. Mix everything well. Cover the bowl with plastic wrap and place it in the refrigerator for 6 hours.
Folding
- Place a disk of dough on a board and place 1 teaspoon of filling in the center.
- Bring the edges together between your thumb and index finger to form a sort of pouch. Using a teaspoon, pack the stuffing a little while tightening the fingers a little.
- Tap the dumpling thus obtained on the work surface to give it a flat base. The top of the dumpling therefore remains open and reveals the filling.
- Proceed in this way until the stuffing and dough discs are used up.
- Place them gradually in a bamboo steam basket lined with perforated parchment paper or salad leaves, without sticking them.
- Add pieces of carrots, peas and scallions on top of each dumpling.
- Steam and cover in the bamboo basket for approximately 10 minutes.
- If necessary, do this in several batches.
- Serve immediately with soy sauce or other dipping sauce.
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