Shumai (烧卖) - How to Make Dim Sum Pork and Shrimp Dumplings!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned crab meat

Tofu is a plant-based alternative, while canned crab is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a less salty alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola is usually cheaper.

Rehydrate dry shiitake mushrooms overnight in hot boiling water until soft, then drain the water.

Add the rehydrated mushrooms and peeled raw shrimp to a food processor.

Add oyster sauce, light soy sauce, toasted sesame oil, shaoxing wine, and white pepper to the food processor.

Blend the ingredients together until they form a rough mixture with some chunks remaining.

Add corn starch to the mixture and then add ground pork, blending just enough to combine.

Prepare sumai wrappers, which are round and thin, almost translucent.

Dollop the filling into the center of each wrapper and squeeze around the edges to form the dumpling, ensuring it is filled to the top.

Tap the bottom of the dumpling on the work surface to make it sit flat.

Top the dumplings with grated carrots and thinly sliced scallions for color.

Steam the dumplings over medium to medium-high heat in a steamer basket, ensuring the water is at a rolling boil.

Cover the steamer with a domed lid to insulate the dumplings and steam for about 10 to 12 minutes until the pork is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens