Shumai is one of the most popular dim sum and they are filled with juicy pork and flavorful shrimp.
Serving: 6Difficulty: Easy
Ingredients
8 oz ground pork
8 oz shrimp, peeled and deveined and roughly chopped
4 fresh shiitake mushrooms, finely chopped
3 stalks green onions, finely chopped
38 round wonton wrappers, thawed if using frozen wrappers
goji berries (optional)
chow chili oil, for serving
1 tsp pressed ginger juice, grated
1 tbsp rice wine
1 tbsp soy sauce
1½ tbsp oyster sauce
¼ cup water
1 tsp sugar
¼ tsp white pepper
½ tbsp cornstarch
1 tsp sesame oil
Directions
In a mixing bowl, add the ground pork and the marinade ingredients and mix until it resembles paste.
Combine the shrimp, shiitake mushrooms and green onion with the pork mixture. Mix well until all of the ingredients are incorporated and sticky. The filling is ready.
Add 1 tablespoon filling into the center of a wonton wrapper and press the edge of the wrapper in toward the center. Repeat until all the filling have been used.
Cut out a round of parchment paper with punch hole to fit in a bamboo steamer. If you don't have a bamboo steamer, you can use a steamer basket. Line the steamer with the parchment paper and brush with oil. Fill your wok with water and place the bamboo steamer into your wok. Cover and bring the water to a boil over medium high heat. Once boiling, place shumai in bamboo steamer and steam for 12 minutes until they are cooked.
Remove the bamboo steamer from the wok and serve immediately with chow chili oil.
*Note
To freeze the shumai, line a plate with plastic food wrap and freeze until they harden, about 2 hours. Do not let the shumai touch each other. Once frozen, transfer to a freezer bag. You can freeze the shumai for 2 months. There is no need to defrost them beforehand and the steaming time is 14 minutes.
