Shumai

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When it comes to Chinese cuisine, beside its lustrous Peking Duck or crispy crackle belly of pork, Dim Sum has to be the most honourable of its culinary arts. Once known as a stable breakfast in China, Dim Sum has been enjoyed and loved by many throughout the world. Along with the rapid growth of the nation, the variety of today’s Dim Sum could be nearly infinite. But above all, the “legendary” trio always stands out from the rest: Shumai, Har Gow and Baozi – also known as “Guangdong Big Three”.

Many would have thought that Shumai originally came from either Hong Kong or Guangdong (myself included), but it was actually from the capital city of Inner Mongolia, Hohhot. There are many versions of Shumai, like in Vietnam, Shumai is considered to be meatballs which are served together with a tomato sauce. The one I am sharing with you today is the Chinese Shumai. It is a combination of prawn and pork as the main components, which are then placed in the middle of a wonton wrapper to form a cup shape with your hand. And voila, all you need to do now is to steam it and enjoy. Sound incredibly simple right? Because it is!

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Making Shumai at home will surely bring joy to your kitchen. Ask your kids, husband or wife, even your friends to help, and I am sure you all will have a wonderful time. This can also be a fuss-free breakfast recipe for you. When finishing prepping up your Shumai, pop them in a container, place them in the freezer, and when needed, simply steam it without thawing for a restaurant quality Dim Sum breakfast!

THE RECIPE

Shumai

Serving 2-4 people

Prep time Cook time
15 mins  10 mins

Ingredients: make around 30-35 Shumai

Minced pork 500gm
Fresh prawn 300gm
Water chestnut 100gm
Minced garlic 30gm
Spring onion (white part) 30gm
Light soy sauce 60ml
Shaoxing wine 30ml
Oyster sauce 30ml
Sesame oil 30ml
Sugar 1 tbsp
Corn flour 1 tbsp
Wonton wrapper around 30-35 sheets

Method:

1. Thinly slice the spring onion white part, then mince it. Crush, peel and mince the garlic. Dice the water chesnut into small dice (can be replace with onion or Shiitake mushroom)

2. Peal, devein the prawn then chop and mince it into a chunky paste

3. Place the minced pork in a large bowl. Add in the mince spring onion, garlic, diced water chesnut/onion/shiitake mushroom, the chopped prawn.

4. measure and combine all the seasoning into the mixing bowl. Using a spoon to combine all the ingredients. Then use your hand to mix the filling mixture.

5. You are looking for a gooey texture kinda sticky. Only stop mixing until your reach this texture. This will help your filling become extremely juicy after steaming.

6. Place a wonton wrapper on your fingers, place some filling in the middle, the kind squeeze the wonton to wrap around the filling, pushing it upward and create a cup with filling inside it. Lighly press down the open face, and make sure the wrapper stick to the filling.

7. Line your steamer with parchment paper and lightly brush some oil onto it. Brush some oil onto to surface of the Shumai then place your Shumai in and steam for 10 mins. And your Shumai is done !!! To make a sauce, simply combine soy sauce, vinegar, sugar and sesame oil to your taste.

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