Shumai (烧卖) - How to Make Dim Sum Pork and Shrimp Dumplings!

Am I the only one missing the loud and exciting (albeit sometimes chaotic) energy of a dim sum restaurant? You can't beat the steaming hot carts filled with juicy and meaty treats and the hard working ladies who wheel around the cart asking what you'd like. It's definitely an experience for all the senses and can't be easily replaced during this nearly 1 year pandemic. It's not an anniversary worth celebrating given how so many have suffered in different ways from front line workers to independent business owners. If there is any silver lining in this, maybe we can take comfort in learning different skills in the kitchen and recreating our favorite foods at home. I was quite surprised how easy and fast it was to recreate a dish that was always present on my family's dim sum table. Shumai, or steamed pork dumplings, are a meat lover's delight with its rich and juicy filling paired with shrimp for a delicate textural contrast and added moisture. Mushrooms are also a must and I especially love the dried shiitakes that you can easily find in most grocery stores or places that sell Asian ingredients. They add an extra layer of meatiness and umami, but if you have trouble finding the dried version then fresh shiitake mushrooms will also work. What's also exciting is that even the most novice at dumpling making (like me), can manage to make this dumpling look pretty and plump without even trying. Give it a try for the new year (HELLO 2021!) as it would make a fun appetizer to go along your beverage of choice 🍵☕️🍺🥂🥃🍸🍹🧋🍷
Makes 15 shumais.
1 lb. ground pork (preferably 80/20 fat ratio)
roughly 1/2 lb. raw, peeled, deveined shrimp
1 cup dried shiitake mushrooms, rehydrated in hot boiling water until soft. Drain before using.
1-1/2 to 2 tablespoons oyster sauce (amount depends on your salt tolerance)
1 tablespoon light soy sauce
white pepper, to taste
2-1/2 teaspoons cornstarch
shumai wrappers or round wonton wrappers
grated carrot, caviar, or chives for garnish
Combine all ingredients except the pork and wrappers in a food processor until roughly chopped. Add ground pork last otherwise the fat could separate if over processed. Process until the pork is just combined with the shrimp mixture and looks pasty as shown in the video. Fill each wrapper with a heaping tablespoon of filling. Bring up the sides of the dumpling while squeezing to create straight, upright sides. The top of the dumpling should be open and exposed. Tap the shumai on the work surface to level the filling and add more filling as needed until the surface is flush with the edges of the wrapper. Garnish as desired. Steam for 10-12 minutes or until cooked through and opaque. Enjoy freshly steamed and hot!
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[@mommadukes7010]

Wasabi is delish on these

[@carlosluz70]

I'm interested on how to dry up your ground pork, so that the dimsum wrapper stick to the pork, and not open after steaming..Many thanks for this recipe.

[@InShannonsKitchen]

If you use commercially made ground pork from the grocery store, it shouldn’t be a problem. If it’s very wet for some reason, try draining it over a colander and pressing out any excess liquid with a paper towel.

[@nattiemae61fleshman24]

You've made it look so ez-pz to make; I love me some dim sum! TFS and Happy New Year to you and your family❣️ 🥂🥂🥂 P.S. Just subbed. 🙂

[@InShannonsKitchen]

Haha but I promise it is! If I can do it, anyone can. Best wishes to you in the New Year 🙏

[@angelachu5316]

I couldn’t find the siu mai wrapper at Ranch 99 but your recipe makes great pork hash. We love it👍🏼👍🏼👍🏼

[@InShannonsKitchen]

Nice! Wonton wrappers would also work if siu mai wrappers are hard to come by 😉

[@angelachu5316]

This is a pleasant surprise to see your siu mai video. I am going to try to make it when supermarket is open. Thank you so much for sharing this recipe I am using my relative’s account because I forgot my password. Have a great New Year 🌹❤️🎈🎊🎉

[@InShannonsKitchen]

Keep me posted, Angela! Happy 2021! 🥳

[@ClassyJohn]

Hi, I've been getting really interested in trying to make hong kong style food at home so thank you so much for making these videos! I saw your Char Siu Bao video and then your pumpkin pie video got me interested as well. I've made pumpkin pie every Thanksgiving for the past 5-6 years and for me, the pie crust has been the most difficult part to get right. This year, I made some progress on it by rolling it thinner (I use a wine bottle in lieu of a rolling pin) and really made sure the pie crust was cooked (previous times, my pie crust was either not fully cooked or didn't taste right. This year, it came out overcooked which resulted in a very hard and dense pie crust. Not what I wanted as I'm trying to get a flaky but soft crust (using a butter crust recipe) Still trying to get better at it.

[@InShannonsKitchen]

So glad I can help! I’m always learning as well and getting better with more practice. An all-butter pie crust is definitely worth it once you nail it! 👍

[@ishita7755]

I have a question, after uses my bamboo steamer, is there a proper way to clean it so no mold grows or splinters come out?

[@InShannonsKitchen]

I just use soap and water with a sponge which seems to work so far! It also helps to line the steamer with something like parchment paper to prevent sticking. Hope that helps!