Recipe: Tasty Easy and Authentic Shumai

Recipe: Tasty Easy and Authentic Shumai Delicious, fresh and tasty.

Easy and Authentic Shumai. The filling is tasty, with a mild ginger flavor. While some Cantonese Shumai does not include ginger, I would think this is a personal preference. Serious Eats- How to Make Pork and Shrimp Siu Mai, a Classic Chinese Dim Sum Dumpling Great recipe for Easy and Authentic Shumai.

The key is to make the onions feel flaky with corn starch.

Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.

And now you can get your fix on demand with this easy to follow recipe!

You can cook Easy and Authentic Shumai using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Easy and Authentic Shumai

1. It’s 300 grams of Minced pork.

2. It’s 1 of Onion.

3. You need 2 of Shiitake mushrooms.

4. Prepare 100 grams of Peeled and deveined shrimp.

5. Prepare 3 tbsp of Corn starch.

6. You need 2 of bags Shumai skins.

7. It’s 2 tbsp of Soy sauce.

8. You need 3 tbsp of Sake.

9. It’s 2 tbsp of Sugar.

10. It’s 1 tbsp of Oyster sauce.

11. You need 1 tbsp of Chinese soup stock granules.

These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers.

The book is a collection of family recipes from Katie and her mother Leeann.

Shumai or Siu Mai wasn't necessarily always our first choice at Sunday dim sum.

It was usually dominated by steamed pork ribs, chive dumplings, sticky rice, and congee.

Easy and Authentic Shumai instructions

1. Finely chop the onion and mushroom, place in a bowl, and mix in the 3 tablespoons of katakuriko..

2. Mix well and toss until all the diced pieces of onion separate. If the onion is too moist, add more corn starch and adjust..

3. Massage the peeled shrimp with salt, then rinse. Chop into a paste..

4. Combine soy sauce, sake, sugar, oyster sauce, and Chinese soup stock..

5. Add the pork and shrimp into the bowl from Step 1. Add the mixed condiments from Step 4. Knead well until sticky..

6. The filling is done when you knead until the meat becomes slightly white..

7. Spread a shumai skin on the palm of your hand. Place about 25 mm worth of filling on top and wrap it up..

8. Make a hoop with your thumb and index finger. Place the filled skin on top. Press down into shape..

9. Spread paper towels in a well-heated steamer. Align the shumai so that they wont stick together. Steam for 15 minutes. Make sure not to burn yourself..

10. If you are steaming them in a microwave, spread out cabbage or Chinese cabbage leave underneath. It will add moisture and make the shumai extra juicy..

But in the end, we always had a little room on the table for some traditional shumai, and it would end up on the table in one way or another.

Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling.

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.

Put the shu mai in the cabbage-lined steamers and cover with the lid.

See the video below the recipe to believe it.