Apart from har gow, shumai is quite possibly the most requested dim sum criteria, with the excellent crimped yellow wonton wrappers comfortably wrapping the pork-dominant stuffing.
Self-made shu mai are way better rather than the ones you get inside the dining establishment. Shuumai or shumai dumplings are a stand-in for dim sum, and are extremely well matched to bentos.
Steamed or fried, partly or entirely covered in dough, filled of everything from pork to seafood to glutinous rice, it's unclear what the authentic shumai was, however, the most popular shapes include a filling of pork partly covered in a delicate round of dough prior to being steamed.
Ingredients:
Serves 4 to 6
• 1/2 package wonton wrappers, round
• 1/2 pound ground pork
• 1/2 pound shrimp, deveined and finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten, for egg wash
• Garnish: 1 small quarter of a carrot, minced
Instructions:
1. Within a medium-sized bowl, combine side by side the pork, shrimp, soy sauce, ginger, sesame oil, salt, and pepper.
2. Scoop a heaping tsp of the filling right into the middle of a wonton wrapper.
3. Gently sweep the sides of the cover with egg wash.
4. Press the sides up till the wrap forms a cup, embedding the sides and keeping the filling exposed on the top.
5. Rerun with the remainder of the wrappers.
6. Spruce up with orange roe or sliced carrots.
7. Line 1 or 2 huge bamboo steamer with parchment paper.
8. Match the steamer basket(s) in the wok and put sufficiently water right into the wok till the water line is 1 inch under the bottom of the steamer.
9. Steam the siu mai for about 12 to 15 mins, up until filling is sturdy to the touch.
10. Serve combined with soy sauce, chili sauce, or chili oil.
Steamed or fried, partly or entirely covered in dough, filled of everything from pork to seafood to glutinous rice, it's unclear what the authentic shumai was, however, the most popular shapes include a filling of pork partly covered in a delicate round of dough prior to being steamed.
Ingredients:
Serves 4 to 6
• 1/2 package wonton wrappers, round
• 1/2 pound ground pork
• 1/2 pound shrimp, deveined and finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten, for egg wash
• Garnish: 1 small quarter of a carrot, minced
Instructions:
1. Within a medium-sized bowl, combine side by side the pork, shrimp, soy sauce, ginger, sesame oil, salt, and pepper.
2. Scoop a heaping tsp of the filling right into the middle of a wonton wrapper.
3. Gently sweep the sides of the cover with egg wash.
4. Press the sides up till the wrap forms a cup, embedding the sides and keeping the filling exposed on the top.
5. Rerun with the remainder of the wrappers.
6. Spruce up with orange roe or sliced carrots.
7. Line 1 or 2 huge bamboo steamer with parchment paper.
8. Match the steamer basket(s) in the wok and put sufficiently water right into the wok till the water line is 1 inch under the bottom of the steamer.
9. Steam the siu mai for about 12 to 15 mins, up until filling is sturdy to the touch.
10. Serve combined with soy sauce, chili sauce, or chili oil.
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