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. When it’s cooked, shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on top.
It originated in tea houses along the Silk Road in Cantonese China, and since then, the dish has spread throughout the world. In China, there are numerous regional variations of this flavorful delicacy, but it is also extremely popular in Indonesia, Japan, and the Philippines.
Chinese Chicken and Shrimp Dumplings | (烧卖 – Shāomai)
Course: AppetizersCuisine: ChineseDifficulty: Medium4
servings20
minutes15
minutes300
kcal35
minutesShumai, 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. When it’s cooked, shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on top.
Ingredients
- Dipping sauce:
2 tbsp soy sauce
3 tbsp rice wine vinegar
1 tbsp sesame oil
3 garlic cloves
1 tbsp grated ginger
½ tsp granulated sugar
- Shumai:
10 oz minced chicken (300 g)
5 oz shrimps (150 g), peeled, deveined and minced
8 gr dry shitake , soaked until soft, drained and chopped
⅓ cup spring onion , chopped
1 tsp grated garlic
1 tsp grated ginger
4 tsp corn flour
¼ tsp white pepper powder
1 tsp granulated sugar
1 tbsp sesame oil
1 tbsp oyster sauce
25 wonton wrapper sheets
1 small carrot grated
Directions
- The dipping sauce
- In a bowl, add in all ingredients for dipping sauce. Mix well and it’s ready.
- The shumai filling
- In a bowl, add in all ingredients for shumai except wonton wrappers and grated carrot. Mix everything well to combine.
- Assembling
- Cut the 4 edges or corners of the square wonton wrappers (skip if you’re using round wonton wrappers). This is to ensure beautiful same height of shumai’s top.
- Take a piece of wonton wrapper. Wet the surrounding with water, this will act as glue when folding later. Place the wonton wrapper between your thumb and index finger. Put some filling on it and press down, keep putting more filling until the top of the wrapper. Use the back of a spoon to level off the filling. Place some grated carrot on top. Repeat until your finish all the filling. – See video for better understanding
- Steaming
- Brush the base of your steamer (mine is plastic) with some sesame oil. Place the shumai inside and steam for 15 minutes or until fully cooked. Best served as soon as they got out from the steamer. Enjoy!
