Shumai with Pork and Shrimp (Chinese Steamed Dumplings)

Main Dishes | Chinese cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Shumai with Pork and Shrimp (Chinese Steamed Dumplings)

Ingredients

Peeled Cooked Shrimp - 3.5 oz
Activated Baking Soda - 1 tablespoon
Boneless pork shoulder - 7.1 oz
Pork fat - 2.1 oz
White Pepper (whole) - ¼ teaspoon
Salt - ½ teaspoon
Starch film - 2 teaspoons
Apple Wine - 2 teaspoons
Sesame Oil - 1 teaspoon
Olive Oil - 1 teaspoon
Grated Ginger Root - ½ teaspoon
Sugar - ½ teaspoon
Carrot - 1 piece

Step by Step guide

Step 1

In a medium-sized bowl, cover the shrimp with cold water and add the baking soda. Stir to dissolve the baking soda. Refrigerate for 30 minutes. Drain the water and rinse the shrimp under cold running water, then pat dry with paper towels.

Step 2

Place the shrimp in a blender and finely chop. Transfer the shrimp to a large bowl. Put the pork and pork fat in the blender and finely chop. Transfer the pork to the bowl with the shrimp.

Step 3

Add the pepper, salt, starch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the shrimp and pork mixture, and mix everything with a spatula until well combined. Refrigerate the filling for at least 30 minutes or preferably overnight.

Step 4

To shape the dumplings, place 1 wonton wrapper in your palm. Put 1 teaspoon of filling in the center of the wrapper. Bring together two opposite ends of the wrapper, pressing them against the filling. Do the same with the other two ends of the wrapper to form a nest that holds the filling. Gently press the wrapper against the filling. Place a slice of carrot under the dumpling, and sprinkle some grated carrot on top of the dumpling. Transfer to a plate. Continue shaping dumplings until the filling is used up. The shumai can now be cooked or frozen. If freezing the shumai, do not place a slice of carrot under the dumpling.

Step 5

To steam the dumplings, line the steamer basket with parchment paper. Pour enough water into your pot and bring it to a boil.

Step 6

Arrange the shumai on the parchment, leaving space between the dumplings. Steam the non-frozen dumplings for about 7 minutes or until cooked through.

Step 7

Transfer to a plate and serve. Shumai is usually served with a dip. If you want to make a dip for shumai, simply mix soy sauce with sesame oil and add chopped green onions.