Chinese Dim Sum Shumai
Classic steamed pork and shrimp dumplings with a delicate wrapper and savory filling.
30 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 200g ground pork
- 100g shrimp, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ginger, minced
- 1 clove garlic, minced
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 20 round dumpling wrappers
- 1 carrot, thinly sliced (for steaming base)
- Green onions, finely chopped (for garnish)
Nutrition Facts
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Instructions
Prepare the filling: In a bowl, mix ground pork, chopped shrimp, soy sauce, sesame oil, ginger, garlic, sugar, white pepper, and cornstarch. Stir vigorously in one direction until sticky.
Assemble the shumai: Hold a dumpling wrapper in your palm. Place 1 tbsp of filling in the center. Gently gather the edges, leaving the top exposed.
Shape the shumai: Press the wrapper gently around the filling, forming a cup shape. Tap the base lightly to flatten it. Top with a small shrimp piece or carrot cube if desired.
Prepare the steamer: Line a bamboo steamer with parchment paper or carrot slices. Arrange shumai inside, leaving space between each.
Steam the shumai: Bring water in a wok to boil. Place the steamer over it, cover, and steam on high heat for 8-10 minutes until cooked through.
Serve: Garnish with chopped green onions. Serve immediately with chili oil or soy sauce for dipping.
Chef's Tips
- Wrapper Tip: Keep unused dumpling wrappers covered with a damp cloth to prevent drying.
- Filling Texture: For bouncier texture, chop the shrimp coarsely instead of mincing finely.
- Steaming Alternative: If no bamboo steamer, use a metal steamer or colander over boiling water.
- Freezing: Uncooked shumai can be frozen on a tray before transferring to a bag. Steam directly from frozen, adding 2-3 extra minutes.
- Presentation: For authentic look, press the edges slightly outward to create flower-like shape.
