Shumai or Shuumai dumplings (焼売)are a standby for dim sum, and are very well suited to bentos. They are small, freeze very well, and are a lot easier to make than gyoza dumplings.

You’ve probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery stores. Frozen ones are usually pretty good, but if you make them yourself you know exactly what you put in them. And, morever, it’s much fun.

There are two regional varieties of shaomai in China: a Cantonese version and a version from the Jiangnan region, along with many other variations in other countries.

Cantonese Shumai Recipe (also known as siew mai)

Cantonese Shumai Recipe

As prepared in Cantonese cuisine, siumai is also referred to as “pork and mushroom dumpling.” Its standard filling is a combination of ingredients, consisting primarily of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits.[3] The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary from restaurant to restaurant.

Jiangnan Shumai Recipe

Shumai prepared in the Jiangnan region (south of the Yangtze River, stretching from Shanghai to Nanjing) are quite different.

Jiangnan Shumai Recipe

The wrapper is larger and tougher than the Cantonese version. The filling is similar to zongzi (Chinese-style tamales) with soy sauce/rice wine/sugar-marinated pork pieces in glutinous rice and steamed with some lard. It is larger in size than the Cantonese version.

However, most people in Western countries associate shaomai only with the Cantonese version due to the Cantonese immigrants that formed the majority of Chinese communities. Recently, the Jiangnan version is starting to appear in areas with high-density new immigrants from mainland China, such the San Francisco Bay Area and Silicon Valley. This following recipe in this article is the Jiangnan variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. Try this delicious Shaomai recipe!

Ingredients for Shumai Recipe:

2 ½ lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 ½ cups white mushroom, minced
1 pack won ton wrapper
¼ cup scallions, minced
2 tbsp salt
1 piece raw egg
water for steaming

Directions to cook Shumai Recipe :

cook Shumai Recipe

1, Combine all the ingredients except for the water and wanton wrapper, and mixing well.

2, Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Wack the bottom of the dumpling on the counter so that it will stand up.

3, When all the shu mai are filled, steam in a bamboo steamer for about 15-20 minutes, until cooked. The time depends on the size of each individual piece (larger size means more time steaming).

4, Serve hot with soy sauce, sweet and sour sauce or any dipping sauces.. Share and enjoy this most standard dish!

{October 20, 2010} {Tags: }