![]() ![]() Now that I’ve shared my recipe, hopefully you can create the same memories with your family… minus the screaming and yelling and crying. I remember when I was young sitting in the kitchen watching my grandmothers and mom make dozens and dozens of these with speed and expert precision. Serve with chili sauce or eaten straight as is, these dim sum pork and shrimp shu mai are delicious and simple to make. Get your steamer to a rolling boil and steam for 7 minutes. (*YELLOW* Wonton wrappers – opposed to the white ones because they are thinner and more pliable. With your awesomely large man-hands, scoop the filling into your wonton wrappers that have been left out to warm up to room temperature and place a piece of your garnish (I chose to use salted duck egg yolk) on top of your pretty delicate bundle of dumplingness. Add sesame oil then cover and refrigerate for one hour. This step is important as the salt will pull the moisture out of the shrimp further flavouring the dumpling filling. Mix the salt in with the shrimp before combining with the pork. When combining the ingredients, it’s advisable to use chopsticks to mix by using chopsticks, you’re not only mixing the ingredients, but also aerating and essentially fluffing up the pork mixture.Īdd your roughly chopped shrimp to the top of the pork mixture and add salt. If you have the time (or patience), I highly suggest you mince the pork by hand. I find that you lose a lot of the texture and “bite” to the dumpling when you use ground pork. When its cooked, shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on top. In a bowl, combine pork, shitake mushrooms, scallion, ginger,sugar,pepper,corn starch, wine, soy sauce, chicken powder and water.įor this recipe I used 1kg of pork butt and chopped it by hand. Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. 1 salted egg yolk or 20-30 green peas (optional garnish) ![]() 3 tsp Shaoxing wine (or cooking wine/sherry) 0.5 kg shelled and deveined shrimp (chopped coarsely) 1 kg minced pork (ground can be substituted) Incorporating a few key ingredients that are synonymous with Chinese cuisine (that are relatively inexpensive, that can keep for a while), these pork and shrimp shu mai freeze and reheat amazingly. If waking up early on a Sunday morning isn’t your thing, but dumplings are, I’ve got a recipe for pork and shrimp shu mai that’s going to knock your groggy weekend socks off and scare the Sunday morning breath of out your mouth. Do you like dim sum? Of course you do, what kind of monster doesn’t like dim sum the ritual of lining up on Sunday mornings at your favourite dim sum house, listening to aunties sing the contents of their steamers in a memorized song as their push their carts along a predetermined carpet-worn circuit. ![]()
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