Best Shumai Recipe
One of the most popular dim sum dishes is shumai or siu mai. It’s traditionally made with steamed pork and is a bite-sized treat that’s full of flavor.
Servings: 25 pieces
Author: Izzy
- 13 oz ground pork
- 5 oz shrimp peeled, deveined, and chopped
- 3 dried shiitake mushrooms
- 1 tsp soy sauce
- 3/4 tsp salt
- 2.5 tsp sugar
- 5 tsp cooking wine
- 2 tbsp finely minced green onions only the white part
- 25 wonton wrappers
- optional flying fish roe for serving
Make the Filling
Soak the dried mushrooms in boiling water. Then chopped them finely.
Place pork, salt, soy sauce, cooking wine, and sugar into a large bowl. Mix well with a spoon or your hands for about 30 seconds until the mixture becomes pasty.
Add the mushrooms, shrimp and green onions, and gently mix until just combined.
Make the Shumai
Form an "O" with your forefinger and thumb.
Place a wonton wrapper over the "O". Push a heaping teaspoon of the filling into the wrapper.
Use a butter knife or the back of a spoon to add more filling until it is level with the top of the wrapper.
Place the filled wrapper on a work surface and push down with your fingers to flatten the base of the dumpling.
Steam the Shumai
Line a 12" bamboo steamer (or steamer insert) with parchment that’s been poked to create holes.
Fill a wok large enough to hold the steamer with about 2 cups of water. Bring to a rapid simmer over medium-high heat.
Place the dumplings into the steamer. Cover with the lid, and place into the wok above the simmering water.
Steam for about 8 minutes, or until the internal temperature of the dumplings reaches 165°F on an instant-read thermometer.
Remove the steamer from the wok and place a sprinkling of roe or a single green pea in the middle of each dumpling.