These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home.
Servings: 30
Prep Time 45 minutesminutes
Cook Time 8 minutesminutes
Total Time 53 minutesminutes
Ingredients:
Filling Ingredients:
10medium dried shiitake mushrooms
½lbshelled and deveined raw shrimpfinely chopped
1lbground pork20% fat
1carrotgrated (yields about ½ cup)
4green onionsfinely chopped
1tablespoongrated ginger
2eggs
1tablespoontoasted sesame oil
2tablespoonShaoxing wineor dry sherry
1tablespoonoyster sauce
1teaspoonsalt
1teaspoonwhite pepper powder
Instructions:
Soak the mushrooms in hot water until soft, 20 to 30 minutes. Drain and squeeze excess water. Mince into small pieces.
In a bowl, combine the rest of the filling ingredients. Mix well, until the paste becomes sticky.
Take a Shumai wrapper and add about 1 tablespoon filling to the center. Turn up the sides of the wrapper around the filling and lightly squeeze to form a pleat shape, leaving the top open. Space the Shumai about 1 inch apart. Repeat with the remaining wrappers.
Line your steamer with a clean, wet dish towel or lightly greased paper parchment. Transfer the Shumai into the steamer, one finger’s width apart. Cover and steam over boiling water for 8 - 12 minutes or until cooked through.
Serve with dumpling dipping sauce of your choice. Store and cook frozen (no thawing needed).
Notes:
1.) You can prepare these shu mai ahead of time and store in the freezer.2.) When reheating, place them in a lightly greased baking sheet and steam without thawing or defrosting. Just bring the water to a boil and steam until thoroughly cooked around 12-15 minutes.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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Course: Appetizer
Cuisine: Asian, Chinese
Keywords: pork and shrimp shumai, shrimp shu mai, shrimp shu mai recipe, shrimp shumai recipes, Shu Mai, Shumai, shumai recipe