#Shumai shrimp dumpling how to

Gather the wrapper and make pleats if you like.Place about 1 tablespoon of filling in the center.Assemble shumaiĪssembling Shumai is very easy and forgiving, and it is much easier than making potstickers. Once the meat and shrimp are properly beaten, you can then add the rest of the seasonings. The meat will become quite sticky, which makes the wrapping easier, and it yields a chewy texture once cooked. By doing this step, the meat will absorb the liquid and become juicy, without turning soggy. The most important part of making shumai filling is to beat the pork and shrimp mixture with cornstarch and eggs to form a sticky paste (上劲, Shang Jin).

#Shumai shrimp dumpling how to

How to make Shumai Make the shumai filling Some common dumpling ingredients such as shiitake mushrooms and green onions are eliminated, to create a taste that is just like they have at dim sum restaurants. After many experiments, I found a perfect combination and quantity for the ingredients below: Also all the ingredients should be well blended together to form a chewy texture, without any large bits of aromatics. Shumai emphasizes a clean taste that brings out the freshness of the ingredients. SeasoningsĬantonese shumai seasoning is quite different from the one used for northern style steamed dumplings. I have included both methods in the recipe below. Alternatively, you can also use a food processor to make the filling. This recipe uses a traditional approach – hand chopping all the ingredients for the filling. A small portion of shrimp will be chopped into small pieces for a distinctive texture. For the shrimp, you will mince most of them and mix it into the pork. If possible, pick a fattier mix of ground pork so the filling is juicier. The classic Cantonese shumai always use a pork and shrimp combo filling for the best mouthfeel and taste. If you cannot find this type of wrapper, it’s OK to use a regular dumpling or gyoza wrapper with a white color. They are usually located in the refrigerated or freezer section. You can find this type of wrapper at Chinese markets and some Asian markets (such as H Mart). They are thin round wrappers that have a yellow color. To make the most authentic tasting Cantonese shumai, you should use Hong Kong Style Dumpling Wrappers. Shumai ingredients What type of wrapper to use Back in China, whenever we’d have Cantonese dim sum, the pork and shrimp shumai and crystal shrimp dumplings (har gow) were our must-order dishes.

They are steamed open-face stemmed dumplings filled with pork and shrimp. Learn how to make shumai like the ones at a dim sum shop.Ĭantonese shumai (烧卖, Shao Mai) are one of the most popular dim sum dishes. Cantonese shumai are fresh, juicy pork and shrimp filled dumplings with thin, bright yellow wrappers.