Description
Learn how to make delicious Cantonese Shumai, a traditional Chinese dumpling dish filled with a flavorful mixture of pork, shrimp, and vegetables, wrapped in thin dumpling wrappers. These dumplings are steamed to perfection and make for a great appetizer or snack.
Ingredients
Scale
- 6 to 8 small dried scallops (or 2 large dried scallops), optional
- 1/2 pound 80% lean ground pork
- 1 1/2 tablespoons tapioca starch, can sub with cornstarch
- 1/4 cup water
- 1 1/2 tablespoons peanut oil, can sub with canola oil
- 1/2 tablespoon sesame oil
- 1/2 pound shrimp
- 1/2 cup chopped water chestnuts
- 2/3 cup chopped shiitake mushrooms
- 1 tablespoon minced ginger
- 1/4 cup sliced scallions
- 2 tablespoons oyster sauce
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 25 to 30 thin round dumpling wrappers, preferably 3 1/4-inch diameter
- 1/4 cup finely diced carrots
Filling:
Instructions
- Prep the Filling – If using dried scallops, rinse and soak them until soft. Mix ground pork, starch, and water until paste-like. Add oils, shrimp, vegetables, and seasonings. Combine well.
- Make the Dumplings – Place filling on wrapper, shape into dumplings, and top with diced carrots. Steam for 7-8 minutes until cooked.
Notes
- I like adding water chestnuts for texture. You can find fresh water chestnuts at Asian supermarkets.
- For this recipe, I used 3 dried shiitake mushrooms that I soaked in water for an hour before chopping.
- Pork Back Fat: Some people like to add a few tablespoons of finely diced pork back fat to make the filling more juicy and tender.
- You can usually fit about 15 shumai in a 10-inch steamer basket.
- You can cook 2 racks of the shumai at a time.
Nutrition
- Serving Size: 1 dumpling
- Calories: 80
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
