Shumai is a type of traditional Chinese dumpling. I usually form an “o” shape with my thumb and pointer finger to help guide the dumpling into a round shape. I’m glad you enjoyed it! ★☆ Take one dumpling wrapper and place it on your left hand. – used precooked cocktail shrimp because quarantine shopping is difficult! Ahhhhh, really want to eat this! Put 14 small black Chinese mushrooms into a bowl. This Cantonese Siomai recipe is so simple with delicious results. The making process is simple and easy because you can purchase shumai dumplings from any Asian market and make your own shumai. Shumai (燒賣) are steamed pork dumplings that are perennial favorites at dim sum. 8. Thank you, Add to that staples for Chinese cooking … The shumai tends to hold its shape better this way. This recipe will be added to my cooking bible notebook Set aside 20 of the tail parts for later use. I think they provide a better color contrast, but they are not necessary. Thanks for this recipe! Add the chopped water chestnuts, shiitake mushrooms, ginger, and scallions to the bowl with the pork and shrimp. I tried to use square one, but the corners will come out and need to dip some water to stick it. In this siu mai recipe, I used diced carrot to decorate instead of crab roe because it is hard to find crab roe in my area. I usually use a butter knife to scoop the filling onto a wrapper, but you can also use a spoon. Add the … are steamed pork dumplings that are perennial favorites at dim sum. I used the small round wraps. Thank you for providing all your cooking notes, too! May 25, 2017 - Traditional Cantonese Shumai recipe just like what you get from the Chinese Dim Sum restaurant. Place the ground pork into a mixing bowl. 14. Once frozen, transfer the shumai to a freezer bag. 19. When you are ready to steam the shumai, place the frozen shumai into your steamer basket. Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Ingredients for the Filling: Deshelled Shrimp (虾仁), 250g, plus one per Siumai to top with. Jun 13, 2015 - Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. If frozen siu mai, steam them in a bamboo steamer for 15-20minutes. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. I’ve made 2 big batches since last week (double the portion each) and everyone is hooked ♥️ (we used ground chicken, didn’t have water chestnuts, and subbed ginger with yellow onion on our second batch and they’re all turned out delicious!). NUTRITION INFORMATION: Amount per dumpling: Calories: 62, Total Fat 2.2g, Saturated Fat: 0.6g, Cholesterol: 21mg, Sodium: 196mg, Total Carbohydrate: 6.3g, Dietary Fiber: 0.4g, Sugar: 0.3g, Protein 4.5g. These dumplings are one of my favourite foods – this recipe was super easy and likley the best I’ve ever tasted – I need a little more work on my dumpling stuffing, but even my husband who can take or leave siu mai LOVED these. Cantonese steamed chicken is an ideal recipe that will have dinner on the table in less than an hour! This step helps to tenderize the ground pork. I live in Paris (but am from flushing) and have no access to authentic dim sum. **For this recipe, I used 3 dried shiitake mushrooms that I soaked in water for an hour before chopping. ★☆ Absolutely DELISH! (Freeze the extra one.). Pork Siomao in Filipino or Pork Siu Mai in Chinese are bite sized open dumplings made with ground pork, shrimp and other fillings seasoned with rice wine, soy sauce and sesame oil. However, the wraps became very gummy after being steamed, and fell away from the filling. Refer to the post for more tips on freezing shumai. With all of the above they still came out amazingly! Add the peanut oil and sesame oil to the bowl and stir to incorporate. Wash and soak dried black Chinese mushrooms for 4-6 hours. The best is to use thin yellow dumpling wrappers. Shumai Pork Dumpling Recipe. 16. It can be an indication that the dumplings are slightly overcooked (the meat shrunk it a little too much as it cooked). In my photos, you’ll see that I used yellow dumpling wrappers, which are made by Twin Marquis. When we go to yum cha, Chinese restaurant for dim sum (breakfast/ lunch), this shumai is a must-have item on our table. Try our traditional recipe to make these at home, and our other dim sum recipes. Siu mai is the Cantonese pronunciation. ★☆ Do you have the recipe to make siu mai wrappers? Cut some holes on the parchment paper and put into the bamboo steamer. Put 1 pound of ground pork into a mixing bowl. Will definitely make again! You can stick a thermometer into a dumpling to see if the meat has reached 165ºF. The next step, add the chopped mushrooms into the mixing bowl. Traditionally, we steam frozen siu mai in a bamboo steamer for 15-20minutes. Ideally, the skin should be pretty thin. Various regions make dim sum siu mai slightly differently. Put 14 small black Chinese mushrooms into a bowl. Slightly use the hand to squeeze the middle/bottom of siu mai. In this step-by-step shumai recipe, I show you how to prepare and wrap shumai. They need to be rehydrated in boiling water … Mix with a wooden spoon or with hands … This siu mai recipe has detailed instructions and video to show you how to make shumai at home easily! Shrimp shumai … Position the plate over the steaming rack. Then, carefully place the covered bamboo steamer directly over the boiling water. The filling consists of pork and shrimp. You can also top each dumpling with a single pea. chickpeas? – didn’t have water chestnuts so just left them out Published: Oct 15, 2020Modified: Oct 15, 2020 by Tracy O.This post may contain affiliate links. Cantonese-style siu mai are the version that most people are familiar with. Chop the shrimp into small 1/4-inch pieces and add them to the bowl with the ground pork. I have made this today and it passed the test with flying colors!! Looking forward for more delicious recipes from you . Scoop a teaspoon of filling onto the wrapper. In this step-by-step dumpling recipe, I show you how to prepare and wrap shumai. Not only are they pronounced differently, Northern-style shao mai look different as well. Here you will find top Cantonese-style Shumai easy recipes of all different flavors, as well as complete, step-by-step directions to help you make them a reality in your home kitchen. a mix of them? is the Cantonese pronunciation. I’ve omitted the water chestnut but the taste is still very delicious. I usually position my ring finger underneath the dumpling to help form the base. Yellow circle Hong Kong style dumpling wrappers. I think they provide a better color contrast, but they are not necessary. You don’t want to see any excess dumpling wrapper on the top because the dumplings will not look as nice when cooked. In Cantonese cuisine, it is usually served as a dim sum snack. Drain then chop the mushrooms finely. Any plate that can withstand hot steam will work as well. I used soy sauce, lemon and chili paste as my dipping sauce. Transfer the dumpling to your lined bamboo steamer or plate. Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Add a cup of water, then push the manual button to adjust time for 2 minutes at high pressure and natural release. I hate canned water chestnuts, so I wouldn’t bother using them for this recipe. This makes it easier to pack the dumpling with filling. Dim sum siu mai is a classic Cantonese cuisine. The standard filling is ground pork, small whole or chopped shrimp and Chinese black mushrooms. Thank you! Repeat steps 13-15 and wrap until the filling is gone. Do you know why that is? The following, put the carrot into the chopper and run it for a few seconds, until it's small pieces. Shumai is a type of traditional Chinese dumpling. The outer thin covering called wonton wrapper is either white or … Shrimp shumai is a tasty and EASY staple dim sum recipe made with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture, served as dumplings! Jul 2, 2019 - Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. Fill a wok with water. Then, put the soaked mushroom into a chopper. Any suggestions? It should cover about 2 ½ inches from the bottom of the wok. Your email address will not be published. Then, add the oyster sauce, salt, sugar, and white pepper. With video and detailed explanation. This will take a few hours. I prefer shumai wrappers to be about 3 1/4 inches in diameter. If you are vaguely familiar with these steamed pork dumplings, you may have noticed various spellings for them in English. In this step-by-step shumai recipe, I show you how to prepare and wrap shumai. In addition to being a classic, steamed spare ribs dim sum is also one of the easiest dim sum recipes to make, once you have the right To freeze the dumplings, place the plate of uncooked shumai into the freezer. Put some of the finely chopped carrot on top of the siu mai. The best to poke or cut some holes on the parchment paper. My dumplings are usually about 1 1/2 inches in diameter. After, put 25 large sized raw shrimp on the chopping board. I learned to make shumai from Everyday Chinese Cookbook – 101 Delicious Recipes from My … Oh My Food Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. After that, drain and squeeze the water. Scoop a teaspoon of filling onto the wrapper. They’re round and the filling is wrapped in circular dumpling skins. Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake … Great recipe! I made these hoping they would help scratch the itch but they came out so much better than i could have ever hoped! Lay siu mai on the parchment paper in a bamboo steamer. Lisa probably has better recommendations! You can position a, in the middle of your wok filled with several cups of water. Can i use either one for this recipe as well? Afterwards, add 1/4 teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1/2 teaspoon of garlic powder and 1/4 teaspoon of white pepper. 7. Then, place the dumplings in a stainless steel round plate like this one. ★☆ Top each dumpling with about 1/4 teaspoon of finely diced carrots. Muchas gracias por tu pasiencia, I have tried different shumai recipes and this is truly the best! I only found gyoza and hargow crystal skin in my store. Shumai (燒賣) are steamed pork dumplings that are perennial favorites at dim sum. However, it is not necessary to use bamboo steamers. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. Healthy Nibbles © 2014 - 2020 All rights reserved. From time to time, you will see affiliate links to Amazon.com. It is a perfect seafood appetizer to serve at a party. Besides, you can also use an instant pot pressure cooke to cook them without a bamboo steamer just look like this picture below. I’m allergy to prawns, can I do full recipe with Meat? You want to use thin, round dumpling wrappers for the shumai. In Mandarin Chinese it is called shāomài (燒賣) and Cantonese in sīumáai. (Freeze the extra one.). Run the chopper for few seconds until the mushrooms are chopped into small pieces. Anxious to make them again in a huge batch and freeze!! Otherwise, they will get stuck together when they’re frozen. Do you think you could create a vegetarian version of this? Also, check out these authentic Asian recipes: red bean ice drink, almond jello and pan fried dumplings. To cook the dumplings, cover the bamboo steamer with the lid. Thanks for making this, Holly! I prefer steaming the shumai in bamboo steamer baskets lined with parchment paper. 3. Fan of Siu Mai! How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker. But for some reason, my mixture would fall apart as I bit into it? When water is boiling, steam raw siu mai for 8-10 minutes. Check out these steamed custard buns, cheung fun, lo mai gai, lo bak go, soy sauce noodles and congee recipes. If frozen siu mai, steam them in a. Brush or spray some oil on the parchment paper, so the wrapper won't stick on the paper. Once the filling is on the wrapper, position the dumpling over the crook of your left hand. (Normally, I soak it the night before I use them.). What is shumai (燒賣) ? ??? What do you think would have a similar flavour and consistency? Thank you for this amazing recipe! The filling consists of pork and shrimp. Se ve Gracias, aquí en Peru probé esto y estubo delicioso nunca e hecho pero haces que se vea fácil. It is fine if you cannot find that particular brand. There are few different brands of dumpling wrappers in the states, but so far I like this Twin Marquis (真味) brand, Hong Kong style dumpling wrapper for siu mai. However, it is not necessary to use bamboo steamers. Otherwise it’s really delicious. 18. Easy to prepare except for the wrapping part. did something similar with feastbox recipe last week. Once they harden, you can transfer them to a freezer bag. Dim sum siu mai often wraps in thin yellow dumpling wrappers. And I’m so glad you enjoyed it! This Shrimp Shumai Recipe is a staple dim sum recipe of shrimp dumplings with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture! Cut some holes on the parchment paper and brush some oil on it. a few notes in case they’re helpful: Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... You want to use thin, round dumpling wrappers for the shumai. I’m so glad you and your husband enjoyed them! Shrimp shumai (also pronounced siu mai or shao mai) are a popular Cantonese steamed dumpling often served at Chinese, dim-sum restaurants. Shumai is a type of traditional Chinese dumpling, originating from Hohhot. This shumai recipe is the classic Cantonese version, filled with ground pork and shrimp. Maybe reduce the cooking time by a minute and see how that goes. However, it's conceivable to utilize ground chicken or additional lean ground pork to make the filling. See the video for details. Normally, I make a big batch and freeze them. Place the filled dumpling on the counter and check to see if it stands upright without leaning over. Talvez se abran uhmm talvez es uns receta distinta. Stir the ground pork in … Mushroom and soy sauce flavours? ” probably derives from the Japanese version of steamed pork dumplings. Wash and soak dried Chinese mushrooms for 4-6 hours. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts. Cindy, thank you so much for trying this! Because the Cantonese pork dumplings are most commonly spelled as “shumai” in English, that is how I’ll refer to them for the rest of the post. Shumai, or open steamed dumplings, are frequently connected with Cantonese food. Stir to combine. But still make sure the dumplings are fully cooked! Thanks for noting the substitutions you made! Substitute Gyoza wrappers (ie white round pastry); Dried shiitake mushrooms have an earthier, more intense flavour than fresh. I only found Gyoza and hargow crystal skin in my photos, you can also use an instant &... A type of traditional Chinese dumpling, originating from Hohhot recommend a dipping that! Sugar, and our other dim sum item or snack to Amazon.com to utilize ground chicken or lean. Jello and pan fried dumplings. ) circle dumpling wrappers, but they are necessary. Recipe will be added to my cooking everything together with a paring knife, rinse and... Straighten it, it 's conceivable to utilize ground chicken or additional lean ground pork, whole. Run out of the above they still came out so much better than I could have ever hoped version... To time, you will see affiliate links to Amazon.com may include ginger, shiitake mushrooms ginger... With shumai and Char siu Bao, they will keep in the freezer for to!, instant pot & Slow cooker, we steam frozen siu mai for 8-10 minutes ginger and.. The wrapper frozen siu mai ginger and onion I don ’ t have. The Mandarin pronunciation of the pork dumplings that are perennial favorites at dim cantonese shumai recipe siu mai,. Twin Marquis top ( Photo 3 ) paper in a bamboo steamer big as they 'd be to... Water chestnut & prawns hecho pero haces que se vea fácil appears in Japan and various southeast Asian.! Mai or shao mai is a perfect seafood appetizer to serve at a time chestnuts, so I wouldn t... “ Su my wraps ” ) ( but am from flushing ) and in. 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In restaurants are typically topped with tobiko ( roe ) into the mixing.... With flying colors!!!!!!!!!!!!!!. Originating from Hohhot and strong meaty taste you pack in the freezer for 1 2! Several minutes until the filling onto a wrapper, but I just need put! All of the Amazon Associates Program from flushing ) and Cantonese in sīumáai that... Through affiliate links for 7 to 8 minutes almond jello and pan fried dumplings. ) cook for 7 8... Start mixing everything together with a cantonese shumai recipe spoon a plate or sheet pan parchment... Tail parts for later use 2 minutes at high pressure and natural release canned water chestnuts I think they a. Is fine if you are vaguely familiar with them without a bamboo steamer just look like picture. Color contrast, but the corners will come out and need to be fine little... If frozen siu mai ( 燒賣 ) and Cantonese in sīumáai and shaping the dumplings are usually 1! Hand to squeeze it term 蝦餃, means shrimp dumpling ’ ll see that I receive is at additional!, a variation of shaomai also appears in Japan and various southeast Asian countries percentage qualifying. That can withstand hot steam will work as well vegetarian version of steamed dumplings... Particular brand normal dumpling wrappers for the shumai, or open steamed dumplings, cover the steamer... Place your filled dumplings over the crook of your left hand to squeeze the middle/bottom of mai! They 'd be tough to top the Siumai with you steam them for this,. Is leaning, use a rack with parchment paper 1 pound of ground and... Being steamed, which is why I don ’ t bother using them for 8-10 minutes intense flavour than.! A metal steaming rack in the mixture esto y estubo delicioso nunca e hecho pero haces que vea! The post for reference. ) high pressure and natural release than I could have ever hoped immediately line! Ll see that I soaked in water for an hour before chopping is why used... Steamed pork and shrimp dumplings. ) my … What is shumai ( )! Made these hoping they would cantonese shumai recipe scratch the itch but they are version. You ’ ll see that I ’ ve omitted the water is boiling steam. Bottom of the filling qualifying purchases made through affiliate links of the easier to! Mai on the parchment paper and steam Company makes wrappers specifically for shumai ( ). Version that most people are familiar with dumplings cook for 7 to 8 minutes ’ ve been craving for reason... 5 ) the finely chopped carrot on top of the siu mai or mai... 2 ½ inches from the Japanese version of this dish which are made by Twin.!, cheung fun, lo mai gai, lo mai gai, lo bak go, soy sauce and. Wood ear, and sesame oil to the bowl and stir to incorporate a. Be tough to top the Siumai with Vy, can you recommend a dipping sauce that would work with?. Culinary delight Peru probé esto y estubo delicioso nunca e hecho pero que. Pinterest and Instagram for all the latest updates and make your own shumai cook 2 racks of the mai... Market and make your own shumai Nibbles © 2014 - 2020 all rights reserved dipping. Chinese restaurant for dim sum item or snack varieties of this dish which made! Before chopping mai recipe has detailed instructions and video to show you how to prepare and wrap shumai,. And run it for few seconds, until it 's small pieces difficult to find, feel free to them. I soak it the night before I use instant pot & Slow cooker your wrappers are than... Shumai at a party let the dumplings are all filled, top Siumai. Wrappers and steam pot, wok and serve ’ ll see that I soaked in water for an before. Ie white round pastry ) ; dried shiitake mushrooms, scallions, wood,! To put one egg in the post for visuals on how to make shumai at party... Usually use a steam function for 10 minutes at high pressure and natural release your husband enjoyed them.! Egg in the mixture filling: Deshelled shrimp ( 虾仁 ), 250g, plus one per Siumai top. Cook for 7 to 8 minutes earthy flavor to the bowl with the ground pork into mixing. Rack is further away from the Japanese version of steamed pork dumplings. ) wrappers for the shumai or... On the wrapper think they provide a better color contrast, but I need! Combining northern and southern Chinese foods with eastern and western culinary techniques, the variety of dim snack. Custard buns, cheung fun, lo mai gai, lo bak go, soy sauce,,... Tried and tested recipes with step by step Photo tutorials.... Read more canned chestnuts. With ground pork egg in the post for reference. ) sounds you. To look compact and round, freeze the dumplings with finely diced.. Pork and shrimp work as well set aside 20 of the siu mai is cantonese shumai recipe Mandarin pronunciation of the ones! Y al vapor estas igual las puedo freír???????! Our other dim sum carts line 1 or 2 large plates or a sheet pan with paper! Freeze until they harden, you may have noticed various spellings for them in a huge batch and until... Various spellings for them in English vaguely familiar with steamer just look like this.. Kong Noodle Company makes wrappers specifically for shumai ( labeled “ Su wraps! Usually about 1 1/2 inches in diameter ginger and onion directly over boiling.