Name: Shumai (燒賣)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 lb Ground Pork ((16oz)); 6 oz Shrimp ((Chopped)); 8 Dried Shiitake Mushrooms ((Diced, Rehydrated by soaking in water for 30min to 1 hour)); 2 Stalks Green Onion ((Chopped)); 1 ¼ Tbsp Soy Sauce; 1 ½ Tbsp Oyster Sauce; ⅛ Tsp MSG ((Optional)); ½ Tsp Sugar; ½ Tsp Ground Ginger ((Optional)); 2 Tsp Chicken Bouillon ((Chicken Powder)); 1 ½ Tsp White Pepper ((Ground)); 1 ½ Tbsp Sesame Oil; 2 Tbsp Chinese Cooking Wine; 2 Tbsp Masago/Fish Roe ((Optional)); Shumai Wrapper ((Don’t bother making this at home, it’s a waste of time, don’t be a hero when you don’t need to)); Dish of Water; Fish Roe; Scallions ((Chopped))

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Shumai (燒賣)

Dim sum prices are getting out of hand and they don't even taste good anymore, so why not make it ourselves.

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Prep Time 40

Cook Time 10

Total Time 50

Course Appetizer, Breakfast, Dinner, Lunch, Main Course, Side Dish, Snack

Cuisine American, Asian, Chinese

Equipment

1 9 inch Steamer Basket
Steamer Basket Liners ((Alternatively, just use parchment paper that is cut in rounds with steam holes in them))

Ingredients

Filling:

1 lb Ground Pork (16oz)
6 oz Shrimp (Chopped)
8 Dried Shiitake Mushrooms (Diced, Rehydrated by soaking in water for 30min to 1 hour)
2 Stalks Green Onion (Chopped)

Seasoning:

1 ¼ Tbsp Soy Sauce
1 ½ Tbsp Oyster Sauce
⅛ Tsp MSG (Optional)
½ Tsp Sugar
½ Tsp Ground Ginger (Optional)
2 Tsp Chicken Bouillon (Chicken Powder)
1 ½ Tsp White Pepper (Ground)
1 ½ Tbsp Sesame Oil
2 Tbsp Chinese Cooking Wine
2 Tbsp Masago/Fish Roe (Optional)

Wrapper:

Shumai Wrapper (Don’t bother making this at home, it’s a waste of time, don’t be a hero when you don’t need to)
Dish of Water

Garnish:

Fish Roe
Scallions (Chopped)

Instructions

If using dried Shiitake Mushrooms, soak them in water for 30 minutes to an hour. Then, squeeze them to remove the excess water. The water is mushroom stock that can be used in a broth. In a bowl, mix together the Filling and Marinade ingredients which is just the Ground Pork, Shrimp, Shiitake Mushrooms, Green Onions, Soy Sauce, Oyster Sauce, Salt, Sugar, Chicken Bouillon, White Pepper, Sesame Oil, and Chinese Cooking Wine. Adjust seasoning to taste if wanted. Marinate for at least 30 minutes in the fridge.
Line a steamer basket with parchment paper.
Make an “O” shape with your thumb and finger (Whether that is your pointer or middle finger), put a wrapper on the O, use a spoon or butter knife to put about a heaping of filling (about 1.5 to 2 tbsp) on the wrapper in the middle, and push the filling down with the tool. Use the tool to smear more filing into the wrapper if needed. Put wrapped shumai on a parchment paper lined steamer basket.
In a pot with 2 cups of water, bring it to a boil over medium high heat, and put the steamer basket on to steam for 8-10 minutes.
Remove Lid and place a tiny bit of Roe and Scallions in the middle of each dumpling.

Notes

Fish roe is completely optional, it’s expensive and it’s just a fun way to add more color and a slightly more bit of flavor into the recipe. The recipe will turn out fine if you do not add in Fish Roe. Lowkey, caviar isn’t really that good…….

you can use more than 2 cups of water if you are using a wide pot, but make sure that the steamer basket is not touching the boiling water. It could ruin the steamer basket (from what I was told) and the food inside. Make sure that you occasionally check the water level to make sure there is enough water to be steaming. A dry pot is rarely a good thing!

Keyword appetizer, Breakfast, Brunch, Dinner, Egg, Flour, Lunch, Make Ahead, Meat, Pork, Recipe, Savory, Search by Ingredient

Dim sum used to be my favorite thing in the world, cause I love my culture, but this is getting too out of hand. First the water levels are rising and now dim sum prices are rising too? it makes it worse when the food outside is getting worse flavor wise as well. So why settle and cash out a lot of money for mediocre food when you can just make it at home for cheaper and yummier?

In Depth Recipe

1)If using dried Shiitake mushrooms, soak them in water for 30 minutes to an hour. Then, squeeze them to remove the excess water. The water is mushroom stock that can be used in a broth. In a bowl, mix together the Filling and Marinade ingredients which is just the Ground Pork, Shrimp, Shiitake Mushrooms, Green Onions, Soy Sauce, Oyster Sauce, Salt, Sugar, Chicken Bouillon, White Pepper, Sesame Oil, and Chinese Cooking Wine. Adjust seasoning to taste if wanted. Marinate for at least 30 minutes in the fridge.

Dried mushrooms aren’t always better, but use whatever mushrooms you have. Fresh Shiitake mushrooms work in a pinch as well if that is more efficient. Just remember to squeeze out the excess water if you can cause you if you don’t, the Shu Mai will release a lot of water when steaming and create a soggy mess

2) Line a steamer basket with parchment paper.

3)Make an “O” shape with your thumb and finger (Whether that is your pointer or middle finger), put a wrapper on the O, use a spoon or butter knife to put about a heaping of filling (about 1.5 – 2 tbsp) on the wrapper in the middle, and push the filling down with the tool. Use the tool to smear more filing into the wrapper if needed. Put wrapped Shu Mai on a parchment paper lined steamer basket about an 1.5 inches apart.

Do your best, the first one is always gonna look the worst. Rotating the dumpling while you are filling it may help it look more even and more professionally made, but do whatever works best for you. Not everyone has the same level fo finger dexterity.

4) In a pot with 2 cups of water, bring it to a boil over medium high heat, and put the steamer basket on to steam for 8-10 minutes.

5)Remove Lid and place a tiny bit of Roe and Scallions in the middle of each dumpling.

Hey! I'm Andy Wong Ng.

ShuMai (燒賣)