Dim Sum Shumai - A Classic Cantonese Steamed Dumpling
Shumai is always a dim sum favorite! It has a wonderfully chewy and crunchy texture with a delicious pork and shrimp filling. It has a lovely appearance and a wonderful taste!
150gShrimp, peeled and deveined, cut in small pieces
100gCarrot, diced finely
2Forårsløg, hakket
1Egg
1tbspLys sojasovs
1tbspFiskesovs
1tskSukker
1/2tskSalt
1tskIngefær, revet
1Garlic Clove, grated
2tskMajsstivelse
2tskSesamolie
30-32Wonton Skins (or Shumai Skins)
some Fish Eggs for garnish
My Special Dipping Sauce
1tbsphomemade Red Chili Oil
1tbspLys sojasovs
1/2tbspKinesisk Sort Eddike
1/4tskSukker
1Garlic, minced
Sådan gør du
In a large mixing bowl, mix together ground Pork, Shrimp, Carrot, chopped Green Onions, Egg, Ginger, Garlic, Light Soy Sauce, Fish Sauce, Sugar, Salt and Sesame Oil. Set aside.
If you have square Wonton Skins, cut off the corners to make an octagon shape (check out my video for a better visual understanding).
Sprinkle some flour onto your countertop as a place to rest the Shumai once they are made.
Add about 1 tbsp of filling to the wrapper. Use your thumb and forefinger to hold the wrapper into an "O" shape and slowly rotate (see video).
Use a butter knife (or the bottom of a spoon) to flatten the filling and firm up the shape.
Repeat with the rest of Shumai.
Place Shumai in a bamboo steamer over a wok of boiling water. Steam for about 10 minutes on medium-high heat.
Garnish with some Fish Eggs (I prefer the red salmon caviar!) on top.
Prepare the dipping sauce. Mix together the Red Chili Oil, Light Soy Sauce, Chinese Black Vinegar, Sugar and Garlic in a bowl.
Ready to serve and enjoy! Or you can enjoy Shumai without any sauce.
Video
Noter
I made 30-32 Shumai in this recipe. You can make them small or big.
The leftover Shumai, uncooked, can be stored in the freezer and they are ready to steam when you need them.
I use Wonton Skins to make Shumai. Buy the round ones if you can find them in the Asian store, or buy the square ones and cut them into octagons for easier shaping. This is easy to do. No fancy skills required for Shumai! Check out my video for clear visual instructions.