How to make tasty Shumai/Siomai

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Shumai (or Siomai) are delicious steamed dumplings commonly found in Chinese and Southeast Asian cuisines, especially dim sum. They are filled with a savory mixture of ground pork, shrimp, and seasonings, wrapped in a thin wonton wrapper. Here’s a simple recipe for making tasty shumai:

Ingredients:

For the Filling:

  • 1 lb (450g) ground pork
  • 1/2 lb (225g) shrimp, peeled, deveined, and chopped
  • 1/4 cup water chestnuts or shiitake mushrooms, finely chopped (optional for texture)
  • 2 green onions, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp sugar
  • 1 tbsp rice wine or dry sherry (optional)
  • 1 egg
  • 1/2 tsp white pepper
  • Salt to taste

For Wrapping and Steaming:

  • 1 pack wonton wrappers (round or square)
  • Carrots, finely grated (for garnish, optional)
  • Green peas (for garnish, optional)
  • Steamer (bamboo or metal)

Instructions:

Step 1: Make the Filling

  1. Combine the ground pork and chopped shrimp in a large bowl. Add the chopped water chestnuts or mushrooms (if using), green onions, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, rice wine (if using), egg, white pepper, and salt.
  2. Mix the filling well using a spoon or your hands until fully combined. The mixture should be sticky but firm.

Step 2: Assemble the Shumai

  1. Prepare the wonton wrappers by laying them out on a clean surface. Place about 1 tablespoon of the filling in the center of each wrapper.
  2. Form the dumplings by bringing the edges of the wrapper up around the filling, gently pleating the wrapper around the filling while keeping the top open. Press the dumpling’s bottom to flatten it slightly so it stands upright.
  3. Garnish each shumai with a small pinch of grated carrot or a green pea on top for a pop of color (optional).

Step 3: Steam the Shumai

  1. Line the steamer with parchment paper or cabbage leaves to prevent sticking.
  2. Place the shumai in the steamer, ensuring they don’t touch each other.
  3. Steam over boiling water for 12-15 minutes, or until the filling is cooked through and the dumplings are firm to the touch.

Step 4: Serve

  • Serve hot with a dipping sauce of soy sauce, calamansi (or lemon), and chili garlic oil. You can also add a bit of black vinegar for extra tang.

Tips:

  • For extra flavor, you can replace half of the pork with ground chicken.
  • Feel free to add a bit of minced ginger or garlic to the filling for an extra punch.
  • Leftovers can be refrigerated or frozen, and steamed again before serving.

Enjoy your homemade shumai with its juicy, flavorful filling and soft wrappers!

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