Shumai (Shrimp & Pork Dumplings 燒賣)
Recipe by Amy + Jacky | PressureCookRecipes.com
Learn how to make Chinese dim sum Shumai (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!
Ingredients
Shrimp Paste
- ½ pound tiger prawns or shrimps , finely chopped
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ - ½ teaspoon oil (Optional)
Pork Paste
- ½ pound ground pork
- 2 tablespoons unsalted chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 2 teaspoons regular soy sauce (Chinese: 生抽酱油)
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground white pepper
- ½ teaspoon sugar
Other
- ¾ stalk green onions , finely chopped
- 2 slices ginger , grated
- 1 - 2 dried shiitake mushrooms , re-hydrated and finely chopped (see tips)
- 20 - 24 round wonton wrappers
Instructions
- Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.
- Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.
- Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
- Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.
- Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!
- Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.
- Pressure Cook Shumai: Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and pressure cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. OR Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 minutes on the stovetop.
- Serve: Remove the bamboo steamer from the pot and enjoy them immediately.
Video
Notes
*Pro Tip: Chinese people believe that mixing by hand will create the best texture. Throwing the paste against the mixing bowl will increase the bounciness of the Shumai.
*Storage: the Shumai can freeze up to 2 - 3 months.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition
Calories: 80kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 230mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg