Steamed Shumai (干蒸燒賣)
干蒸燒賣, or Steamed Shumai (also known as Siu Mai), is a classic dim sum dish. These are delicious open-topped dumplings filled typically with a mixture of pork, shrimp, and mushrooms, and are a favorite at yum cha sessions. Making them at home can be a fun and rewarding experience. Here’s a recipe to help you create these delightful bites.
Ingredients
For the Filling:
- 300 g ground pork
- 100 g shrimp finely chopped
- 4 shiitake mushrooms finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 green onions finely chopped
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
Additional:
- 24 wonton wrappers round
- 24 peas or diced carrot pieces for garnish
- Oil for greasing the steamer
Instructions
Prepare the Filling:
- In a large bowl, mix together the ground pork, chopped shrimp, and shiitake mushrooms.
- Add soy sauce, sesame oil, sugar, cornstarch, green onions, salt, and white pepper. Mix well until the mixture is homogenous.
Assemble the Shumai:
- Take a wonton wrapper and place about a tablespoon of filling in the center.
- Gently fold the sides of the wrapper up around the filling, creating a cup shape. The top of the filling should remain exposed.
- Tap the bottom of the shumai on a flat surface so that it stands up straight.
- Repeat with the remaining wrappers and filling.
Garnish:
- Place a pea or a piece of diced carrot on top of each shumai for garnish.
Prepare the Steamer:
- Grease a steamer basket with a little oil to prevent sticking.
- Arrange the shumai in the steamer, ensuring they are not touching as they will expand slightly when cooked.
Steam the Shumai:
- Fill a wok or a large pot with water and bring to a boil.
- Place the steamer basket over the boiling water and cover.
- Steam for about 15-20 minutes, or until the filling is cooked through.
Serve:
- Serve the shumai hot, with soy sauce or your preferred dipping sauce.
