Cantonese shumai recipe 烧卖 in 3 simple steps

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Learn how to lớn make the famous dim sum classic, shumai – steamed dumplings filled with juicy pork & shrimp. It’s a perfect tiệc nhỏ food to lớn make in advance & serve later.

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Shumai, or xuất hiện steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. What you might not know is that shumai actually originated in Hohhot, Inner Mongolia. Growing up, northern-style shumai was one of my favorite staples. The northern type is usually filled with pork or lamb, & uses a slightly different wrapping method.

Later on, I fell in love with Cantonese style shumai, which usually use egg wrappers and have seafood mixed into the filling. Back in China, whenever we’d have Cantonese dim sum, the pork & shrimp shumai và crystal shrimp dumplings were our must-order dishes.

A solid shumai recipe should definitely be added to lớn your repertoire if you’re into Chinese food. The reasons are:

You can easily prepare them ahead & freeze them for later.They look very pretty & impressive – a perfect appetizer to lớn serve at any dinner party.You can wrap lots of filling into each dumpling, making them even more satisfying than potstickers.

This shumai recipe is the classic Cantonese version, filled with ground pork and shrimp. I learned to lớn make shumai from Everyday Chinese Cookbook – 101 Delicious Recipes from My Mother’s Kitchen by Katie Chin. The book is a collection of family recipes from Katie and her mother Leeann. It includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she learned from her mother in China. The cookbook not only contains many classic dishes, but the instructions are written in a way that’s accessible khổng lồ non-Chinese readers. Katie provides tips and techniques which allow anyone khổng lồ create a refined and tasty Chinese meal at home.

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Cooking notes

Filling

Although it’s possible to lớn use ground chicken or extra lean ground pork to make the filling, I always prefer a fattier mix of ground pork, one that contains at least 20% fat. The filling will end up juicier and tenderer that way.

Hand chopping vs. Food processor

This recipe uses a traditional approach – hand chopping all the ingredients for the filling. I used this approach because I love to lớn have different textures in the filling: silky ground pork, chunky shrimp, và spongy mushrooms.

Alternatively, you can also use a food processor to make the filling. In this case, coarsely chop everything, except for the shrimp và the mushrooms, and add it into the food processor. Once the blend reaches a smooth texture, địa chỉ the shrimp và mushrooms. Set until the shrimp are chopped into small pieces but not into a fine paste.

Shumai wrapping

Shumai wrapping is very forgiving and is easier than potsticker wrapping. If you want the pleated look, you should fold them like dumplings 1/4-inch (1/2-cm) below the edge. At the end, use your thumb and index finger lớn lightly press the đứng top without closing it, while using the other hand to hold the bottom. If you vì chưng not want lớn fold the pleats, you can simply press the wrapper with filling so it forms a short cylinder. They taste great either way!

If you’re unsure about the wrapping and would lượt thích to watch a video, leave a comment below. If I see enough requests, I’ll create a short clip to show you how.

Cook ahead và serve later

Shumai store very well in the freezer, so they make a perfect dinner buổi tiệc nhỏ dish. You can wrap the shumai and store them uncooked. Right before serving, simply steam the frozen shumai without thawing. They taste just as great as fresh ones.

More dim sum recipes

Making dim sum at home requires some effort và time, but the result is so rewarding. If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), & take a picture & tag it