Shumai (Shrimp & Pork Dumplings 燒賣)
User Reviews
5
Shumai (Shrimp & Pork Dumplings 燒賣)
Description
The Shumai recipe integrates two separate pastes: one from lightly seasoned chopped prawns and one from seasoned ground pork, both transformed to a springy paste consistency by hand mixing, which improves texture. The pastes are combined with finely chopped green onions, grated ginger, and rehydrated shiitake mushrooms, enhancing umami and aromatic qualities. The filling is then portioned onto thin round wonton wrappers and formed into traditional open-topped dumplings.
Cooking methods are not detailed here, but shumai are typically steamed until cooked through, ensuring juicy and tender meat and seafood. The blend of ingredients creates a savory, slightly bouncy texture characteristic of classic shumai. The inclusion of Shaoxing wine and fish sauce adds depth, while ginger and green onions impart freshness.
Storing shumai frozen is possible for up to 2–3 months, facilitating batch preparation. Handling the paste by hand and “throwing” it against the bowl is a cultural technique believed to improve the final texture. These dumplings can be enjoyed as a dim sum dish or appetizer.
Ingredients
Shrimp Paste
- ½ pound tiger prawns finely chopped, or shrimps
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ - ½ teaspoon neutral cooking oil Optional, generic cooking oil
Pork Paste
- ½ pound ground pork
- 2 tablespoons chicken stock unsalted
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 2 teaspoons soy sauce regular, Chinese: 生抽酱油
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground white pepper
- ½ teaspoon sugar
Other
- ¾ talk green onions , finely chopped
- 2 lices ginger , grated
- 1 - 2 dried shiitake mushrooms , re-hydrated and finely chopped (see tips)
- 20 - 24 wonton wrappers round
Instructions
- Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.
- Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.
- Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
- Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.
- Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!
- Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.
- Pressure Cook Shumai: Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and pressure cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. OR Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 minutes on the stovetop.
- Serve: Remove the bamboo steamer from the pot and enjoy them immediately.
Notes
- Mix the pork and shrimp pastes by hand, squeezing and throwing them against the bowl to develop the best texture.
- Freeze shumai in an airtight container for up to 2 to 3 months for longer storage.
- Rate the recipe in comments after trying it to help others gauge its quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20- 24
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 230mg | 10% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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