Shumai Recipe (Shrimp & Pork Dumplings 燒賣)
⏱️ Prep: 40 min🍳 Cook: 10 min
Ingredients
| 0.5 pound | 225 g | tiger prawns (or shrimps), finely chopped |
| 1 teaspoon | 5 ml | cornstarch (for shrimp paste) |
| 0.25 teaspoon | 1.3 ml | salt (for shrimp paste) |
| 0.25 teaspoon | 1.3 ml | oil (optional) |
| 0.5 pound | 225 g | ground pork |
| 2 tablespoons | 30 ml | unsalted chicken stock |
| 1 tablespoon | 15 ml | cornstarch (for pork paste) |
| 1 tablespoon | 15 ml | Shaoxing wine |
| 2 teaspoons | 10 ml | light soy sauce (not low sodium) |
| 1 teaspoon | 5 ml | fish sauce |
| 1 teaspoon | 5 ml | sesame oil |
| 0.5 teaspoon | 2.5 ml | ground white pepper |
| 0.5 teaspoon | 2.5 ml | sugar |
| 0.75 stalk | green onions, finely chopped | |
| 2 slices | ginger, grated | |
| 2 | dried shiitake mushrooms, re-hydrated and finely chopped | |
| 22 | wonton wrappers, round |
Instructions
Shumai Recipe (Shrimp & Pork Dumplings 燒賣)
Prep: 40 mins | Cook: 10 mins | Total: 50 mins Serving: 20 - 24 pcs Rated 5.0/5 from 4 reviews
For the dough (За тестото): How to make homemade Siomai Wrapper from Scratch | Dumpling | Gyoza | Wanton | Dimsum Wrapper. Or Wonton Wrapper 混沌皮 - https://www.chinasichuanfood.com/wonton-wrappers/ Or https://www.splendidtable.org/recipes/basic-dumpling-dough
- Season the Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 teaspoon of cornstarch and 1/4 teaspoon of salt.
- Season the Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tablespoon of cornstarch, 1/2 teaspoon of ground white pepper, 1/2 teaspoon of sugar, 1 tablespoon of Shaoxing wine, 2 teaspoons of light soy sauce, 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, and 2 tablespoons of unsalted chicken stock.
- Make the 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 3/4 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 the Shumai: Place a wonton wrapper on one hand. Scoop roughly 3/4 - 1 tablespoon of 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.
- Cook Shumai in Electric Pressure Cooker: 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 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.