Shumai (Pork and Shrimp Dumplings)

Name: Shumai (Pork and Shrimp Dumplings)
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1/2 lb Ground pork (fatty, 70/30); 1/2 lb Shrimp (peeled, deveined, and roughly chopped into chunks); 4 Dried shiitake mushrooms (rehydrated and finely minced); 1/4 cup Bamboo shoots (finely minced); 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 tsp Sugar; 1/2 tsp White pepper; 1 package Round dumpling wrappers (or square wonton wrappers, trimmed)

Open-faced steamed dumplings filled with a mixture of ground pork and chopped shrimp.

45 minutes

Serves 3

Dim/Snack

Contains common allergens

Seafood Sesame Shellfish Soy Wheat

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Instructions

6 steps

1
Make the Filling: In a large bowl, combine the ground pork, chopped shrimp, minced mushrooms, and bamboo shoots.

2
Season and Mix: Add the soy sauce, sesame oil, sugar, and white pepper. Using chopsticks, stir the mixture vigorously in one single direction for 3-4 minutes. This aligns the proteins and creates the bouncy, cohesive texture essential for dim sum.
3
Prepare the Wrappers: Hold a wrapper flat in the palm of your non-dominant hand. Form an "O" shape with your thumb and index finger under the wrapper.
4
Fill and Shape: Place a generous tablespoon of the sticky filling into the center of the wrapper. Push the filling down into the "O" of your fingers while simultaneously squeezing gently. The wrapper should pleat naturally around the sides, leaving the top of the filling exposed. Tap the bottom of the dumpling on the counter to flatten it so it stands upright.
5
Garnish (Optional): Top the exposed meat of each Shumai with a single frozen pea, a tiny piece of diced carrot, or fish roe for color.
6
Steam: Line a bamboo steamer with perforated parchment. Arrange the Shumai 1 inch apart. Steam over high heat for exactly 8-10 minutes until the pork is cooked through and the shrimp is pink. Serve immediately.

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