Shumai or Shao Mai in Mandarin is a traditional Chinese steamed Dumplings. Shumai is a simple dish but quite savory that makes it the all time favorite appetizer or snack in many Chinese restaurants, especially in Asia. There are several version of shumai, but the Cantonese version is the most popular and also well known in western country. You usually will find it in Dim Sum menu and it come in small bite size. My favorite is Pork and Shrimp Shumai.
Many years ago, when I still live in USA, couple of my friends invited me to join them to make shumai. In that time I never made shumai before and thought that it was hard to do. But you know what; make shumai is fun and easy. All you need is the patient to wait before they are ready to eat 🙂 Until now, I still like to make my own shumai from time to time, even though I can buy shumai easily in Indonesia. It’s a fun cooking activity that you can do with your friends or even with your kids.
So, let’s give it a try and enjoy!
- 1/2 pound Ground Pork (you can also use ground chicken if you like it)
- 150 gr. Fresh Shrimp (you can substitute the shrimp with fish, it taste good also)
- 4 pcs. Shitake Mushrooms – chop
- 2 pcs. Egg – beaten
- 3 Cloves garlic – ground
- Soy Sauce, Salt, Pepper, Sugar – according to your own taste
- 1 tsp. grated ginger and 1 tsp. sesame oil (optional)
- 1 Package wonton wrappers
- 1 Carrot – medium size – grated, will be use as garnish
How to make:
- Peel and clean the shrimp then chop it finely.
- Put the pork, shrimp, and the shitake mushrooms in a medium size bowl and mix it well.
- Then put the eggs, garlic, soy sauce, salt, pepper, and sugar into the mixture and mix it all again.
- Heat your steam pot, make sure to put enough water into your steam pot and check regularly, add more water when needed.
- While waiting for your steam pot ready, spoon the filling mixture into the center of a wonton wrapper. Then fold and squeeze the sides up until the wrapper forms a cup, press the sides against the filling and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish it with the grated carrot.
- Lightly brush some cooking oil into your steamer basket, then place your shumai into your steam pot, so it will remove easily. Steam the shumai about 15 minutes or until filling is firm to the touch.
- When it ready, serve it hot with soy sauce and chili sauce/chili oil.
- This recipe serves about 30 pieces of medium size shumai.