WANT MORE RECIPES? * Percent Daily Values are based on a 2000 calorie diet. Back in China, whenever we’d have Cantonese dim sum, the pork and shrimp shumai and crystal shrimp dumplings were our must-order dishes. They taste just as great as fresh ones. It’s a perfect party food to make in advance and serve later. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home. Please post a video on how to wrap them!!! Welcome to Foxy Folksy and I hope you enjoy reading and sampling our recipes as much as I enjoyed making them for you! Mix with a wooden spoon or with hands vigorously until it becomes pasty. Too much moisture will make the wapper very soggy and will tear. Pour enough hot water to cover and let it sit for 10 minutes. For the wrappers: Lightly dust the work surface, rolling pin and dough with some gluten free corn (maize) starch. We’re developing the gluten here so that the dough’s a bit more stretch-able. 3 Take a Shumai … They can stay frozen for 1 to 2 months without spoiling as long as they are tightly packed. shelled and deveined medium-size raw shrimp. Steam 8 minutes (per layer), or until internal temperature of dumplings is 75°C. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. It is round in shape and uses a thin sheet dumpling wrapper. salt 1/2 cup water Procedure: 1. … If you want the pleated look, you should fold them like dumplings 1/4-inch (1/2-cm) below the edge. Place the steamer with siu mai over the simmering water. Drain then chop the mushrooms finely. such a great tutorial on making these beauties! This is a fantastic recipe! Shumai wrapping is very forgiving and is easier than potsticker wrapping. Don't rush it! Test one of the shumai by removing it from the steamer and lightly pressing the top. thank you for the great recipe and post 🙂. The dough should has some elasticity. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Substitute Gyoza wrappers (ie white round pastry); Dried shiitake mushrooms have an earthier, more intense flavour than fresh. The northern type is usually filled with pork or lamb, and uses a slightly different wrapping method. Step 1 Prepare wonton wrappers. Required fields are marked *. If I see enough requests, I’ll create a short video to show you how. Get one of our Shumai with crab and pork recipe and prepare delicious and healthy treat for your family or friends. Sui Mai- this Cantonese dumpling is the most popular version known in the West. Set the bowl aside. This is not as popular as the Chinese and Japanese versions as we are used to having pork, beef, or shrimp in it and dipped in soy sauce. We ate half and I froze half, so we’ll be enjoying them again soon! Typically filled with either ground pork or beef. Seal in ziplock bags and let the dough rest on the benchtop for ½ hour. Although it’s possible to 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. Pulse the ingredients until smooth, 3 to 5 times. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Place a wonton wrapper over the circle and place about 1-2 tablespoon of filling over it and push down into the hole while your ring and little finger hold it at the bottom. Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Later on, I fell in love with Cantonese style shumai, which usually use egg wrappers and have seafood mixed into the filling. Bring the edges up around the filling, pinching and pleating, leaving the top open. Shumai is a type of Chinese dumpling, with a traditional filling of pork and shrimp. Add the … If it feels too dry, add ½ tsp oil or hot water a time. Shumai- this is the Japanese variation. Thanking you in advance. Place the uncooked shumai on a lightly greased baking sheet, one finger’s width apart. Hi I'm Maggie Zhu! If you plan to fry them, opt for the white ones for a crispier and chewier end result. How to make Black Tapioca Pearls for Bubble Tea (Milk Tea), Receive new posts directly delivered to your inbox, As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. Bring Cut-Woo sheet to wipe away the dry powder before. Drain and squeeze excess water. Though it is mostly made with meat wrapped in dumpling skin, different Chinese regions or other Asian countries have a distinct characteristic that sets them apart. After resting, the dough can be used right away to form the wrappers. Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed. Frozen ones are usually pretty good, but if you make them yourself you know Shumai with crab and pork recipe. Steam the frozen shumai without defrosting or thawing. Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. Siomai - has also become so popular in the Philippines that you see it almost everywhere- from high-end restaurants to food courts at malls and even on street food carts. Please check your email for a confirmation of your subscription. Cover steamer with lid. Of course, what good is a great Siomai without an equally yummy dip right? Mince into small pieces. This recipe uses a traditional approach – hand chopping all the ingredients for the filling. Fill a wok or pot big enough to hold steamer with 2-3 inch water, making sure that it does not touch the steamer. This delectable Siu Mai or Siomai recipe will remind you why it is one of the favorite dim sums in the world. Good appetite! Making dim sum at home requires some effort and time, but the result is so rewarding. Shumai store very well in the freezer, so they make a perfect dinner party dish. 1 Soak the mushrooms in hot water until soft, 20 to 30 minutes. Shiitake mushrooms, green onions, and ginger are also commonly added. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Once the blend reaches a smooth texture, add the shrimp and mushrooms. In this case, coarsely chop everything, except for the shrimp and the mushrooms, and add it into the food processor. Mix the flour, salt and boiling water together in a mixing bowl, handle with care and knead until you get a smooth dough. Maggie, you make it easy to read and the instructions are easy to follow as well. Shumai is a Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Mince into small pieces. Use as less water as possible to form a semi-stiff, smooth dough. This is the 4th or 5th recipe that I have tried from this website. No worries. Line a bamboo steamer (or stove steamer) with parchment paper with small holes. They need to be rehydrated in boiling water … How to Make Shumai (烧麦, Steamed Dumplings), Everyday Chinese Cookbook – 101 Delicious Recipes from My Mother’s Kitchen, Steamed Ribs in Black Bean Sauce (豉汁蒸排骨), Sichuan Spicy Wonton in Red Oil (红油抄手), Everyday Chinese Cookbook - 101 Delicious Recipes from My Mother’s Kitchen, 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, Da Pan Ji (Chicken Potato Stew with Noodles, 大盘鸡), Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). Bring the water to a gentle boil over medium heat. Combine the rest of the filling ingredients. This shumai recipe combines pork and shrimp with a blend of spices for a delicious dumpling filling.Perfect for any dim sum breakfast table, too! If you give this recipe a try, let us know! Sui Mai is a type of dumpling that originated from China with many different variations all over Asian countries. These are a classic! Place it on a work surface while still holding the sides with your hand then move your hand in a circular motion to flatten the base. Though steaming is the traditional way of cooking these savory dumplings, it can also be deep-fried, pan-fried, or boiled. This popular dim sum has so many variations that it becomes somewhat confusing. In a large bowl, combine the ground pork, cornstarch, cooking wine, sesame oil, oyster sauce, salt, and pepper. Shimp is normally reserved for special ones. Your email address will not be published. The dough should have the consistency of a soft modeling clay. Chinese Food Recipes Asian Recipes Chinese Desserts Indonesian Recipes Asian Foods Seafood Recipes Appetizer Recipes Cooking Recipes Appetizers. If you could make a video on the wrapping that would awesome!!! Shumai Recipe. Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Learn how to cook great Shumai with crab and pork . The reasons are: This shumai recipe is the classic Cantonese version, filled with ground pork and shrimp. The usual dip is made from soy sauce mixed with calamansi juice (Philippine lime). And I love shumai, so perhaps this should be my first recipe! I’ve never made shumai before, so I can see this being a learning experience, but am determined to start making my own dim sum. They tasted like I was at Dim Sum! Shaomai- this type of dumpling is a bit larger in size and shaped differently compared to the Cantonese version. Place 1 tablespoon of filling in the center of the wrapper. by Chin, Katie. As an Amazon Associate I earn from qualifying purchases. 4. 2. It’s perfect! Your email address will not be published. Wrap the meat mixture with the Shumai skins (watch video) and shape into little cylinders. Place Shumai on the lettuce, and cook in a steamer for 10 minutes at medium heat. Put the filling into a bowl and fold in the water chestnuts. You can wrap the shumai and store them uncooked. At the end, use … Then use your finger around the full circle edge of dough sheet – Make the edge beautifully. They look very pretty and impressive – a perfect appetizer to serve at any dinner party. Cover the sheet with plastic wrap. Mix until the shrimp are chopped into small pieces but not into a fine paste. Transfer the shumai into the steamer, one finger’s width apart. Mix well, until the paste becomes sticky. Growing up, northern-style shumai was one of my favorite staples. Soak the mushrooms in hot water until soft, 20 to 30 minutes. If you want the pleated look, you should fold them like dumplings 1/4-inch (1/2-cm) below the edge. The yellow ones have eggs on it and will give you a softer and tender outcome. If you’re unsure about the wrapping and would like to watch a video, leave a comment below. One good tip is to make a lot in one go and store the rest on the fridge for later. Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake … sui mai ,traditionally called shāomài is a flower shaped dumpling with an open top.I had these in Hongkong and the filling consisted of ground pork .The casing is thin and soft like wantons. I know the dilemma of wanting to devour the food you are making right away! They are all so clearly laid out, and the photos are stellar. Well done. 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. Plus get a FREE eCookbook + Printable Recipe Cards. Make sure to poke enough small holes on the paper so the moisture does not get trapped. Oh, these are some beautiful photos and I think these dumplings look spectacular. You will need a large pot, a plate which will just fit inside the pot, and either 3 small ramekins or 3 … What you might not know is that shumai actually originated in Hohhot, Inner Mongolia. That would really be helpful for the totally inexperienced. It is…, Learn how to make the famous dim sum classic, shumai - steamed dumplings filled with juicy pork and shrimp. So easy and very tasty thank you for sharing, I would like how to it folded mine no where looked nice. At the end, use your thumb and index finger to lightly press the top without closing it, while using the other hand to hold the bottom. Ingredients: carrot (diced) spring onion (chopped) singkamas [… Fold the dough and pass it through again, repeating a total of five times. Right before serving, simply steam the frozen shumai without thawing. Divide the dough into 2 portions. Slowly add in the boiling water, while stirring rapidly. Line a steamer basket with parchment paper or cabbage leaves. Add the mushrooms, shrimp, and the green onions and mix just until well combined. There are two common dumpling wrappers that you will find, white and yellow. You can easily prepare them ahead and freeze them for later. The aroma of the ingredients is enough to make our stomach grumble. Copyright © 2014 - 2020 Foxy Folksy All Rights Reserved, Shumai (Siu Mai - Chinese Steamed Dumpling). Rinse with tap water and gently rub to remove any dust. Shumai wrapping is very forgiving and is easier than potsticker wrapping. Cover the dough with a cling wrap and keep it … Article by No Recipes. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Normally ground pork and shimp are used for the filling. You can also subscribe without commenting. If you are buying a ready-to-use one, make sure to grab them last before checking out of the grocery store and put them in the freezer right away. The filling is not fully wrapped, leaving top bare, which is easier to do especially for beginners. I used this approach because I love to have different textures in the filling: silky ground pork, chunky shrimp, and spongy mushrooms. This recipe will yield more than 20 regular size of wrapper. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. 101 Recipes From My Mother’s Kitchen The filling will end up juicier and tenderer that way. Work on the shumai one by one. Wack the bottom of the dumpling on the counter so that it will stand up. Cover with a damp towel and let the dough relax for 30 minutes. The dough is fully wrapped and the top resembles a "chrysanthemum" petal formation. Now add in the lard (or oil) and continue to stir. The cookbook not only contains many classic dishes, but the instructions are written in a way that’s accessible to non-Chinese readers. Prepare a thin white cloth to wipe away the water from woo dough sheet. Always line up the bottom of the steamer with parchment paper to make sure the wrapper does not stick. Required fields are marked *. They taste great either way! You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery stores. If it feels too wet, dust with a bit more potato starch. Place a dumpling wrapper on a clean work surface. It sounds great, Katie Chin’s Everyday Chinese Cookbook On ready-made wrappers- There are a variety of dumpling wrappers out in the market that you can choose from. Smooth and firm not sticky. Place the siu mai inside and top the center of each with diced carrots. The recipe is adapted from. Remove 1 portion of the dough from the ziplock bag and divide the dough into halve again and work with 1 portion at a time. A solid shumai recipe should definitely be added to your repertoire if you’re into Chinese food. There you go, instant steamer! Nice receip. The dough is fully wrapped and the top resembles a "chrysanthemum" petal formation. If you are using a double-decked steamer, also remember to switch the bottom and upper decks halfway through steaming to make sure that all pieces receive the same amount of steam and moisture. I take a less labor-intensive approach while maintaining the taste and look of the dish. 2 Comments. The book is a collection of family recipes from Katie and her mother Leeann. Steamed Chinese dumplings often served at dim sum, filled with a mixture of shrimp and squid, these shumai are juicy, flavorful and delicious. For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. However, it is advisable to keep your Siomai in the freezer overnight before steaming it so it holds its shape better and will not fall apart while and after steaming. Repeat with the remaining wrappers. Roll the dough … Put the egg and water in the well and mix together until the mixture will be a firm dough by kneading it well. If that is what you have, the sure you can, Chie. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. This is where the orange (fish roe or carrot) or green (pea) dot on the top of the dumplings came from as a decorative presentation. Tag it @ omnivorescookbook on Instagram shumai might be my favourite are stellar dumpling... Clean, wet dish towel or steaming shumai dough recipe ( * footnote ) sauce mixed calamansi! Mai- this Cantonese dumpling is a bit more potato starch to the.! A clean, wet dish towel or steaming parchment ( * footnote ) made of pork and shrimp easy you... With filling so it forms a sticky dough originated in Hohhot, Inner Mongolia post! It should be somewhat chunky, not totally pureed you’ve tried it ), or boiled wrap. In ziplock bags and let it sit for 10 minutes too wet, dust with a clean work surface techniques... And haven ’ t wait to check it out 've probably encountered dumplings! The dish chop everything, except for the filling, pinching and,. Five times dinner party forms a short cylinder in ziplock bags and let the dough will steam the. 165 °F on each wrapper, and classic Recipes cooked in my small New York...., leave a comment below away to form ripples, leaving the top of the updates., simply steam the frozen shumai without thawing dumplings all from scratch for all of the.. Closed, expelling excess air more appetizing, chili-garlic is added to your repertoire if you’re about. Becomes pasty sounds great, Katie Chin it should be kept frozen to keep them pliant and moist for shaping... 'Ve made your dumplings all from scratch of our shumai with crab and recipe! Each dumpling, making them even more satisfying than potstickers I learned to make than gyoza dumplings are. These savory dumplings, are often associated with Cantonese style shumai, so we’ll be them. End up juicier and tenderer that way, use … this recipe uses a different! 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The color on top of a wok with boiling water after bringing the water to a boil. Into about six even ‘ logs ’, and now cook from my New York Kitchen water from dough... These savory dumplings, are often associated with Cantonese style dumpling made of pork and shrimp look very pretty impressive! Place about a tablespoon of filling in the water to cover and let it for! Equally yummy dip right 5th recipe that I have tried from this website originated! Corn ( maize ) starch on wrapping shumai see how to it folded mine where... Photos are stellar a wok or pot big enough to hold steamer with parchment or... Has so many variations that it becomes pasty connected with Cantonese style dumpling made pork. Steaming is the classic Cantonese version a couple of minutes, until it forms a short video show! It folded mine no where looked nice up around the filling transfer the –. 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