Siu Mai (Shumai - Chinese Steamed Dumplings) Recipe

photo credit: recipetineats.com

The sight of Shumai alone gives one a good and nice feeling, irrespective of the accompaniment that comes with it.

What is Shumai

Shumai, also spelled "shu-mai" or "siu mai," is a type of Chinese dumpling that is popular in many parts of East Asia.

Shumai is a popular Cantonese dish which is made from thin wheat wrapper filled with a mixture of ground pork, shrimp, mushrooms, bamboo shoots, and afterwards seasoned well with soy sauce, sesame oil alongside other spices.

Recipe for Shumai

Do you ask, what is the best shumai recipe? Well, compiled in this article is the best siu mai recipe you can find anywhere. In this article, the variation of Shumai used include fillings like chicken, beef and other ingredients.

How to make shumai

Looking for a delicious shumai pork recipe? Follow this steps for the best shumai pork recipe.

Siu Mai main ingredient

• 1/2 lb ground pork
• 1/2 lb peeled and deveined shrimp, finely chopped
• 1/2 cup shiitake mushrooms, finely chopped
• 1/2 cup bamboo shoots, finely chopped
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp cornstarch
• 1 tbsp sugar
• 1 tbsp rice wine or sherry
• 1 tsp salt
• 1/2 tsp black pepper
• 30-40 shumai wrappers (available at most Asian grocery stores)
• Green onions or cilantro leaves, chopped, for garnish

Directions

1. In a large bowl, mix together the ground pork, chopped shrimp, shiitake mushrooms, bamboo shoots, soy sauce, sesame oil, cornstarch, sugar, rice wine or sherry, salt, and black pepper until well combined.
2. Take a shumai wrapper and place a spoonful of the filling in the center. Gather up the edges of the wrapper around the filling, leaving the top of the filling exposed. Pinch the edges of the wrapper together to seal the dumpling and create a pleated pattern on the top. Repeat with the remaining wrappers and filling.
3. Arrange the shumai in a single layer in a steamer basket lined with parchment paper. Make sure to leave some space between the dumplings to prevent them from sticking together.
4. Steam the shumai over high heat for 8-10 minutes, or until the filling is cooked through and the wrappers are translucent.
5. Garnish the shumai with chopped green onions or cilantro leaves, if desired, and serve hot with soy sauce or other dipping sauces of your choice

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Shumai wrapper recipe

Do you want to prepare the best siu mai wrapper for your Cantonese shumai dish? Follow this easy step to make your very own siu mai wrapper.

Shumai wrapper ingredients 

• 2 cups all-purpose flour
• 1/2 cup hot water
• 1/4 cup cold water

How to make shumai/Siu mai wrapper 

1. In a large mixing bowl, add the flour and pour in the hot water while stirring continuously with a wooden spoon or chopsticks. The hot water will help to activate the gluten in the flour, resulting in a more pliable dough.
2. Once the dough has cooled down enough to handle, knead it for 5-10 minutes until smooth and elastic. If the dough is too dry, add cold water one tablespoon at a time until the dough comes together.
3. Cover the dough with a damp towel or plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax.
4. Divide the dough into small pieces and roll each piece into a ball.
5. Use a rolling pin to flatten each ball into a thin, round wrapper about 3-4 inches in diameter. You can also use a tortilla press to flatten the dough.
6. Place a spoonful of the filling in the center of the wrapper and pleat the edges to seal the dumpling, as described in the previous recipe. Alternatively, you can use the wrappers to make other types of dumplings or steamed buns