{"id":5723,"date":"2017-01-09T07:21:51","date_gmt":"2017-01-08T23:21:51","guid":{"rendered":"http:\/\/tasteasianfood.com\/?p=5723"},"modified":"2023-12-28T17:52:39","modified_gmt":"2023-12-28T09:52:39","slug":"shumai-recipe","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/shumai-recipe\/","title":{"rendered":"Cantonese Shumai recipe \u70e7\u5356 – dim sum with pork and shrimp"},"content":{"rendered":"\n

Shumai \u70e7\u5356 is the well-known Dim Sum along with barbecue pork bun<\/a> \u53c9\u70e7\u5305 and shrimp dumpling<\/a> \u867e\u997a. The quality of these \u201cCantonese Big Three\u201d Dim Sum dishes is often used as the golden rule to gauge the standard of a Dim Sum restaurant.<\/p>\n\n\n\n

Shumai has remained my favorite Dim Sum through the years. My mother-in-law loved to make a large tray of Shumai at home. She used a large round metal tray to hold the Shumai instead of the bamboo steamer because she wanted to make as many Shumai as possible for everyone in the family to enjoy.\u00a0 Her Cantonese Shumai is made with chopped shrimp and pork, which\u00a0I still remember vividly.<\/p>\n\n\n\n

She never documented the recipe, so I determined the quantity and\u00a0ingredients. Ultimately, I have developed the shumai recipe precisely what I want and shared it with you in this article.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Learn<\/figure>\n\n\n\n

1. Step-by-step: How to make Cantonese shumai<\/h2>\n\n\n\n

a. Preparing the filling<\/h3>\n\n\n\n
    \n
  • Pork is the main ingredient for the filling. Adding some pork fat to the lean pork can make the filling more juicy and flavorful. I use pork belly, which contains a certain amount of fat, which is ideal for this purpose.<\/li>\n\n\n\n
  • Soak the dried Chinese mushroom in water. When the mushrooms turn soft, cut them into small dice.<\/li>\n\n\n\n
  • Remove the shell of the shrimp, clean, and devein. Marinate the shrimp meat with one teaspoon of salt and baking soda for 5 minutes. Wash away the salt and baking soda under running water until the water runs clear. Place them in a colander to drain out as much water as possible. <\/li>\n\n\n\n
  • Combine the pork, mushrooms, and shrimp in a large mixing bowl. Add all the ground white pepper, Shaoxing wine, sesame oil, sugar, oyster sauce, cornflour, and salt. You may add some light soy sauce and rice wine, which are optional.<\/li>\n\n\n\n
  • Lift the filling and throw it back into the bowl repeatedly for five minutes. The filling texture will change from a wet and loose mixture into a sticky and firm mass, like a meatloaf or burger patty.<\/li>\n<\/ul>\n\n\n\n
    Note<\/strong>:<\/h5>\n\n\n\n
      \n
    • You may use store-bought ground pork (\u7d5e\u8089), but the texture and mouth-feel would be the same if you cut the meat into tiny pieces (\u5207\u8089).  To do this, keep the pork belly in the freezer until half-frozen, then slice it to 2mm (1\/8 inch) thick. Cut the slices into strips, the tiny dice. (For simplicity, use the food processor (pulse mode) to mince the pork and prawns. But cutting it manually is still the best way) <\/li>\n\n\n\n
    • Chicken powder (similar to chicken bouillon cube) is not necessarily based on my recipe testing result, which I intentionally omitted  (I know many restaurants use it!).<\/li>\n\n\n\n
    • Prawns in Shumai should be crunchy. Marinating the shrimp with salt and baking soda for a few minutes will make the shrimp meat more crunchy.<\/li>\n\n\n\n
    • Then, wash the prawns under running water until the water runs clear.<\/li>\n\n\n\n
    • The traditional method to make the shrimp and meat mixture firmer and springier is to throw the filling back into the bowl.<\/li>\n\n\n\n
    • You can omit the shrimp to make pork dumplings. <\/li>\n\n\n\n
    • Some cooks like to add some green peas and water chestnuts as part of the ingredients, which is optional.<\/li>\n\n\n\n
    • The Chinese word \u70e7\u5356 is mostly translated as Shumai. Other spellings that mean the same dim sum are shao mai, shrimp shumai, shu mai.<\/li>\n<\/ul>\n\n\n\n

      b. Wrap the shumai <\/h3>\n\n\n\n
        \n
      • After mixing the filling, please leave it in the refrigerator for an hour until it firms up. Then, it is easier to wrap the Shumai with chilled filling.<\/li>\n\n\n\n
      • Try to purchase the round wrappers, for example, wonton skins. Otherwise, you can cut off the four corners of the square wonton wrapper to make it roughly a circle. It is sold in most Asian grocery stores.<\/li>\n\n\n\n
      • Place 18g (2\/3 oz) of shumai filling in the middle of the wrapper. This amount is for the wrapper I use, which is 8cm (3 inches) in diameter.<\/li>\n\n\n\n
      • Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it.<\/li>\n\n\n\n
      • If the Shumai skin’s fold protrudes out to the sides, you can use water to seal the fold.<\/li>\n\n\n\n
      • Make sure the bottom of the dumpling is flat so that it can sit steadily on the bamboo steamer baskets.<\/li>\n\n\n\n
      • Put some fish roe or green pea on top to garnish, which is also optional.<\/li>\n<\/ul>\n\n\n\n
        Note:<\/strong><\/h5>\n\n\n\n
          \n
        • If you use wonton wrappers (or skins) to make Shumai, use the extra-thin dumpling wrappers and avoid using dry-out skin. Thick wonton skin will result in sub-quality Shumai with tough skin.<\/li>\n\n\n\n
        • Make sure to press the meat down so there is no space inside the shumai, and the filling is stuck securely onto the dumpling wrapper.\u00a0 Otherwise, the shumai may fall apart during steaming.<\/li>\n<\/ul>\n\n\n\n

          c. Steam the shumai <\/h3>\n\n\n\n
            \n
          • Place a piece of parchment paper into the dim sum steamer.  I use non-stick baking paper, so there is no worry that the shumai will stick to the paper. Otherwise, you may apply a thin layer of oil to it.<\/li>\n\n\n\n
          • Place the shumai on the baking paper in a steamer basket with a small gap in between.<\/li>\n\n\n\n
          • Place the steamer basket on a steamer rack. <\/li>\n\n\n\n
          • Cover and steam over high heat for 8 minutes.<\/li>\n<\/ul>\n\n\n\n
            Note:<\/h5>\n\n\n\n
              \n
            • You can freeze the Shumai if you do not intend to steam it immediately. The frozen shumai can be steamed directly without defrosting.  However, you need to increase the steaming duration to 10 minutes.<\/li>\n\n\n\n
            • This shumai recipe is so good that you do not need a dipping sauce. <\/li>\n<\/ul>\n\n\n\n
              \"Freshly
              Freshly wrapped shumai (before steaming)<\/figcaption><\/figure>\n\n\n\n

              When I was young, my father would bring my family to a Dim Sum restaurant for breakfast. The restaurant was busy. I watched the old lady maneuver the Dim Sum Cart through the tight space between the rickety tables, calling out Shumai and Har Gau she served. A gossipy old woman dominated the conversation with her shrill voice, and a well-dressed gentleman was quietly reading the newspaper and sipping his Pu-erh tea. There are people who enjoy Yum Cha (tea drinking) for breakfast and savor the delicate flavor of an array of delicious Dim Sum.

              I just wanted to indulge in the heavenly Shumai, barbecue pork bun, and shrimp dumplings.<\/p>\n\n\n\n

              2. The origin of Shumai<\/h2>\n\n\n\n

              The Shumai recipes I referred to are all Cantonese-style Shumai. Although this version of Shumai has become world-renowned, Shumai originated from Inner Mongolia in China. The recipe of this delicacy has been passed down since the Ming dynasty and brought to other regions of China. The original shumai from Inner Mongolia is filled with meat (lamb) and vegetables but has evolved to become the current recipe widespread in Southern China and Hong Kong.<\/p>\n\n\n\n

              3. How to store shumai<\/h2>\n\n\n\n

              If you intend to make the shumai in advance, arrange the wrapped shumai on a tray with a small gap in between.\u00a0 Place the shumai in the freezer until frozen.\u00a0 They will not stick together; you can transfer them into a freezer-safe airtight container.\u00a0 Shumai can be kept in the freezer for a month without noticeable deterioration of taste.<\/p>\n\n\n\n

              \"how<\/figure>\n\n\n\n

              4. My ultimate Cantonese Shumai Recipe<\/h2>\n\n\n\n

              My ultimate Shumai recipe is straightforward, easy,<\/strong> and involves only three steps.  I have stripped off unnecessary steps and made it simple and quick.<\/p>\n\n\n