Chef Roger Li’s version of this traditional Chinese dumpling comes with with ground pork and shrimp, ginger and mirin. Choose your own dipping sauce for your Pork & Shrimp Shumai — we’re partial to fiery chili oils — and you’ve got a restaurant-worthy meal ready for dinner.
What is Shumai?
Shumai (or sometimes seen as siu mai) comes in a distinct cylindrical shape with an open top. You’ll at times find a small garnish of fish roe or a pea on top as well. The dumpling’s delicate, pleated wrapper is full of a savory mixture of finely minced pork, shrimp, or a combination of the two, plus ingredients like ginger, scallions, and shiitake mushrooms for seasoning. To cook this delicacy, you’ll want to steam Shumai dumplings only. This gives the wrapper a soft, tender texture and keeps the filling moist and juicy. It is a staple of dim sum cuisine across China, Hong Kong, and in Chinese restaurants worldwide.
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Pork & Shrimp Shumai
Description
A soft and tender Chinese dumpling to make at home.
Ingredients
- 4 lb pork shoulder (ground)
- 1 lb shrimp (ground)
- 1 oz minced ginger
- 2 tbsp mirin
- 2 tsp sugar
- 3 tbsp salt
- 3 tbsp soy sauce
- 1 tbsp black pepper
- 2 eggs
Instructions
- Mix everything together and set aside for 1 hour, wrapped with shumai wrappers (1 oz. each).
- Steam for 12 minutes.
- Serve.
Recipe by Roger Li; Umami, Ki Ramen, The Parlor Dim Sum, Nanban, and Allegheny Wine Mixer
Styling by Ana Kelly
Photography by Adam Milliron
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