Twice-Fried Pork And Shrimp Dim Sum Three Ways Recipe
Recipes in this Video
Pork Dim Sum, particularly known as Shumai, has its roots in the Cantonese tradition of serving small bite-sized portions of food. Originating from the bustling tea houses of Guangdong, this dish is often enjoyed as part of a larger dim sum meal, where various small dishes are shared among family and friends. Today, it has gained popularity worldwide, with many variations reflecting local tastes and ingredients.
Ingredients
- ●pork
- ●shrimp
- ●water chestnuts
- ●green onions
- ●ginger
- ●garlic
- ●soy sauce
- ●sesame oil
- ●wonton wrappers
- ●cornstarch
- ●black pepper
- ●salt
- ●egg
- ●bamboo steamer
- ●cilantro
Instructions
- 1Prepare the filling by combining pork, shrimp, chopped water chestnuts, green onions, ginger, garlic, soy sauce, sesame oil, black pepper, and salt in a bowl.
- 2Mix the filling until well combined and set aside.
- 3Lay out a wonton wrapper on a clean surface.
- 4Place a spoonful of the filling in the center of the wrapper.
- 5Moisten the edges of the wrapper with water and gather the sides to form a cup, leaving the top open.
- 6Repeat the process until all filling is used.
- 7Arrange the dumplings in a bamboo steamer lined with parchment paper.
- 8Fill a pot with water and bring to a boil, then reduce to a simmer.
- 9Place the bamboo steamer over the pot, cover, and steam the dumplings for 15-20 minutes until cooked through.
- 10Check for doneness by ensuring the pork is no longer pink inside.
- 11Serve hot with soy sauce or chili oil for dipping.
Ingredient Alternatives
pork
Healthier: ground turkey
Cheaper: ground chicken
Ground turkey is lower in fat, while ground chicken is often less expensive.
shrimp
Healthier: tofu
Cheaper: canned crab meat
Tofu provides a plant-based option, while canned crab can be less costly.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.
wonton wrappers
Healthier: rice paper
Cheaper: store-brand wonton wrappers
Rice paper is gluten-free, while store brands can be more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1/2 cup water
- ●1/2 lb ground pork
- ●1/2 lb shrimp, peeled and chopped
- ●2 green onions, finely chopped
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp white pepper
- ●Vegetable oil for frying
Instructions
- 1In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
- 2Gradually add water to the dry ingredients, mixing until a smooth batter forms.
- 3In another bowl, mix the ground pork, chopped shrimp, green onions, soy sauce, sesame oil, and white pepper until well combined.
- 4Heat vegetable oil in a deep frying pan over medium heat.
- 5Take a spoonful of the meat mixture and form it into a small ball or patty.
- 6Dip the meatball into the batter, ensuring it is fully coated, then carefully place it in the hot oil.
- 7Fry the meatballs for about 3-4 minutes until golden brown, then remove and drain on paper towels.
- 8Repeat the process until all the meat mixture is used up.
- 9Once all are fried, return them to the hot oil for a second fry for 2-3 minutes to ensure they are crispy.
- 10Remove from oil and drain again on paper towels before serving.
Equipment
Ingredients
- ●1 block firm tofu
- ●1 cup shiitake mushrooms, finely chopped
- ●1/2 cup carrots, finely diced
- ●1/2 cup green onions, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 package dumpling wrappers
- ●1/4 cup water for sealing wrappers
Instructions
- 1Press the tofu to remove excess moisture and cut it into squares, creating a pocket in each piece.
- 2In a pan, heat sesame oil over medium heat and sauté garlic and ginger until fragrant.
- 3Add chopped shiitake mushrooms and carrots, cooking until softened, about 5 minutes.
- 4Stir in green onions, soy sauce, salt, and pepper, cooking for another 2 minutes. Remove from heat and let cool.
- 5Take a piece of tofu and fill the pocket with the mushroom mixture, pressing gently to seal.
- 6Place the filled tofu on a dumpling wrapper and fold it over, sealing the edges with a little water.
- 7Repeat the process until all tofu and filling are used up.
- 8Prepare a steamer and line it with parchment paper to prevent sticking.
- 9Steam the stuffed tofu for about 10-12 minutes until heated through.
- 10Serve hot with soy sauce or your favorite dipping sauce.
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