SHUMAI (SHRIMP & PORK DUMPLINGS 燒賣)
Learn how to make Chinese dim sum Shumai (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!
Provided by Amy + Jacky
Categories Breakfast/Brunch Dinner Lunch
Time 50m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 80 kcal, Carbohydrate 9 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 230 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.
Provided by Shao Z.
Categories Appetizer Snack Lunch Appetizers and Hors d'Oeuvres Breakfast and Brunch Snacks
Time 2h
Yield 15
Number Of Ingredients 14
Steps:
- In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
- To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.
Nutrition Facts : Calories 107 kcal, Carbohydrate 5 g, Cholesterol 30 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, Sodium 185 mg, Sugar 0 g, Fat 7 g, ServingSize Makes about 15 dumplings, UnsaturatedFat 0 g
SIU MAI (DIM SUM)
Make one of the most popular types of dim sum, siu mai. They're traditionally topped with fish roe, but we've opted for goji berries for a pop of colour
Provided by Katie Hiscock
Categories Starter
Time 25m
Yield Makes 20 / serves 4
Number Of Ingredients 13
Steps:
- Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
- Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don't squeeze the top together - you should still be able to see the filling.
- Add more filling if needed until it's reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
- Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.
Nutrition Facts : Calories 49 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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- Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork. You should hear squishing sounds as you stir the meat. Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside.
- If you are cooking the shumai immediately, line a bamboo steamer with parchment paper. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper.
- To freeze the dumplings, place the plate of uncooked shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the shumai for 9 to 10 minutes. Refer to the post for more tips on freezing shumai.
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