Shumai Recipe


  • 1 yellow onion, cut into brunoise
  • 8 garlic cloves, minced
  • 3 tablespoons Chinese chives, chopped
  • 1 pound pork shoulder, ground (or you can buy ground pork, but I think grinding the pork makes a huge difference)
  • 8 ounces head-on, shell-on shrimp, peeled, deveined, heads removed (save the heads and shells for a future stock), and chopped
  • 1/4 teaspoon ground white pepper
  • Salt to taste
  • 2 teaspoons cornstarch
  • 1 tablespoon sherry (or any other alcohol you have on hand that goes with shrimp)
  • 1 package round dumpling wrappers
  • vegetable oil or spray
  • Dipping sauce of your choice (I prefer hoisin)
Shumai Recipe
  1. Sauté the onion, garlic, and chives in oil until the onions are translucent. Cool.
  2. In a mixing bowl, combine the ground pork, chopped shrimp, sautéed onion/garlic/chives, white pepper, salt, cornstarch, and sherry. Mix until slightly sticky.
  3. Take a little of the filling and cook off a taste. This is important. You can’t add additional seasoning once the dumpling is formed. Adjust the seasoning if necessary.
  4. Place a large dollop of filling in the center of a wrapper. Do this for all the wrappers you have.
  5. Dip your forefinger into a bowl of water and wet the outer edge of each wrapper. Do them one at a time.
  6. Push the wrapper up the sides, leaving the filling exposed at the top.
  7. Line a steamer with parchment paper circles. Grease with cooking spray or lightly oil.
  8. Place the dumplings on the parchment, making sure not to touch the dumplings.
  9. Steam until the filling is firm when you squeeze the sides of the dumpling.
  10. Serve with your choice of dipping sauce.
Source: Ruhlman


Via: Shumai Recipe

(Visited 31 times, 1 visits today)