Name: Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Cuisine: Chinese
Ingredients: 30 Hong Kong Style dumpling wrappers (, thawed if using frozen wrappers); Frozen peas (for garnish (Optional)); 1 large carrot (, sliced thinly into rounds (Optional)); 1/2 lb (250 g) shelled and deveined raw shrimp; 10 oz (330 g) ground pork ((20% fat)); 2 eggs; 2 teaspoons cornstarch; 2 teaspoons Shaoxing wine ((or dry sherry)); 1 tablespoon oyster sauce; 1 teaspoon light soy sauce ((or regular soy sauce)); 1 teaspoon grated ginger; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon white pepper powder; 1 tablespoon toasted sesame oil; 3 tablespoons Chinkiang vinegar; 1/2 thumb ginger (, thinly sliced)

Chinese

Spatula

Bowl

Cheesecloth

Prepare the filling without a food processor

Reserve 3 to 4 shrimp, and chop them into small pieces. Mince the rest of the shrimp as finely as possible.

Combine the shrimp, pork, egg and cornstarch. Beat the mixture with a pair of chopsticks or a wooden spatula until the mixture is very sticky.

Add the rest of the filling ingredients and the reserved shrimp pieces. Mix very well, until smooth and sticky.

Prepare the filling with a food processor

Reserve 3 to 4 shrimp, and chop them into small pieces. Add the rest of the shrimp into the food processor. Pulse the food processor until the shrimp are coarsely chopped.

Add the rest of the filling ingredients. Mix until everything is evenly chopped into a fine paste and becomes very sticky.

Transfer the paste into a big bowl and add the reserved shrimp pieces. Stir to mix well.

Work on the shumai one by one. Place a dumpling wrapper on a clean work surface. Wet the edge lightly with water. Place 1 tablespoon of filling in the center of the wrapper. Bring the edges up around the filling, pinching and pleating, leaving the top open. Then use your thumb and index finger to lightly press the top without closing it, while using the other hand to hold the bottom to pack the filling in. Garnish with a green pea. Place a slice of carrot on the bottom, if using. Repeat with the remaining wrappers.

Line your steamer with a clean, wet cheesecloth or steaming parchment (you can skip this if using the carrot liner). Transfer the shumai into the steamer basket, one finger’s width apart.

Heat a large pot of water over medium-high heat until boiling. Cover the steamer basket and place it over the pot. Steam over boiling water for 7 to 8 minutes, until cooked through.

Serve by itself or with a Chinkiang vinegar and ginger dipping sauce.

Place the uncooked shumai on a lightly greased baking sheet, one finger’s width apart. Cover the sheet with plastic wrap. Freeze the shumai until completely frozen. Then you can transfer them to bags or containers to save freezer space.

Steam the frozen shumai without defrosting or thawing. After bringing the water to a boil, steam until completely cooked through, 15 minutes or so.

Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)

Utensils needed:

Overview

Category

Cuisine

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