Shumai

What’s your favorite dim sum dish?! I love shumai so I decided why not make them. This recipe is easy, it’s the actual forming of the shumai that just takes time. I hope you guys enjoy this recipe as much as I did!

INGREDIENTS: 

- 2 pounds ground pork

- 1 pound raw shrimp cut into small pieces 

- 10 dried shiitake mushrooms minced

- 2- 3 sprouts green onions minced

- 50-60 wonton wrappers/egg wrappers (I got the square ones but you can use round ones too) 

- 2.5 teaspoon salt 

- 7.5 teaspoon sugar 

- 3 teaspoon soy sauce (I use liquid aminos)

- 4.5 tablespoon sherry vinegar 

- 3.5 flying fish roe 

INSTRUCTIONS:

1. In a large mixing bowl add ground pork, salt, sugar, soy sauce and sherry vinegar. 

2. Add shiitake mushrooms, green onions, shrimp and mix well together making sure all ingredients combine.

3. Take your egg wrapper and place a spoon full of the filling in it.

4. Pick it up and form an “o” in your hands and push all the edges together. *please reference my video since it’s a little hard to explain.

5. Use a butter knife to flatten the top. 

6. Place on the surface and flatten the bottom as well as tuck in all the sides (you might need to use a little water to keep all the sides down). 

7. Line bamboo steamer with baking paper/liner (you can also use a regular steamer). 

8. Fill a big pot with water and bring to a boil, then turn down to a low boil. 

9. Place shumai in the bamboo steamer and place on top of the low boiling water.

10. Steam for 17-20 minutes depending on the size of your shumai. 

11. Remove the shumai from the steamer and top each shumai with a little bit of flying fish roe.

12. Serve with dipping sauce of your liking. I love red vinegar, aminos with a little ginger.