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Shumai

Welcome back! 
Today, we have a delicious dim sum staple: shumai! This dumpling is known particularly for its distinct shape. We stuck to a more traditional Cantonese version of shumai, with a filling containing pork and shrimp, wrapped in a fairly thin wrapper. This is a great dish to pair with a variety of other small Asian dishes to enjoy in the classic dim sum style!

Shumai


Makes 18 shumai

Ingredients:

  • 18 Shumai wrapper, cut the corners to form an octagon
  • 150 grams shrimp, finely chopped
  • 150 grams ground pork (preferably a little fatter)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper

Directions:

  1. In a bowl, mix together the shrimp, pork, soy sauce, sesame oil, sugar, and white pepper until even. It should stick together naturally and be a little springy.

  2. Wrap the shumai by placing some of the filling onto a wrapper and using one hand to wrap the wrapper around the filling, almost as if forming a ball.

  3. In a double boiler, heat some water up to boiling and then steam the shumai for 10 to 12 minutes.

The shumai can of course be enjoyed as it is, but we also concocted a sauce to pair with it, containing soy sauce and vinegar, as vinegar is a common pairing with this dish. However, seeing as shumai is meant to be more of a brunch-style dish, it doesn't need to be particularly rich. Besides, after steaming, the shumai are already quite juicy.

-Chefpo
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