Pork
Delicious Pork and Shrimp Shumai: Perfect Party Appetizers
Get ready to impress friends and family with delicious homemade pork and shrimp shumai. These Chinese steamed dumplings are an absolute treat, but they seem far more complex than they really are. Flavorful and fragrant filling encased in a delicate wonton wrapper that steams up juicy and savory – what’s not to love?
Shumai represent refinement and elegance in Chinese cuisine. Their intricate folds and variety of fillings reflect culinary mastery. But rest assured anyone can make shumai at home with basic techniques and patience. So let’s dive into the wonderful world of shumai! Discover how simple components come together to create impressive appetizers bursting with flavor.
Beyond their stunning appearance, shumai deliver on taste. Savory pork and sweet shrimp fillings infused with aromatics are comforting and craveable. Wrapped up neatly into purse-like packages, they’re irresistible. Steaming these dumplings gently keeps them tender. Served up warm alongside dipping sauces, shumai are the ultimate comfort food. Ready to impress at your next gathering? Let’s unlock the secrets to perfect pork and shrimp shumai.
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Ingredients
Creating shumai is all about building layers of flavor in the filling. While recipes vary, some essential ingredients form the base:
- Ground pork: Primary filling with rich, savory flavor. Go for a mix with some fat.
- Shrimp: Finely chopped for texture and sweetness to complement pork.
- Scallions: Sliced thin, they provide aroma, freshness and color.
- Ginger: Grated ginger packs a zingy punch to balance the richness.
- Soy sauce: A few drops add crucial umami depth, saltiness, and sheen.
- Sesame oil: Just a touch perfumes the filling with nutty aroma.
- Cornstarch: Helps bind and lighten the texture of the meat.
- Pepper: A sprinkle of white pepper ties the flavors together.
High quality pork and shrimp take center stage, accentuated by aromatic supporting players. Together they create a filling that steams up perfectly smooth and succulent.
How to Make Pork and Shrimp Shumai?
Preparing the Filling
With quality ingredients assembled, proper technique builds a stellar pork and shrimp filling:
- Roughly chop shrimp into very small pieces for even texture.
- Finely mince aromatics like scallions, ginger, and garlic.
- Combine pork, shrimp, aromatics in a bowl and season with salt and pepper.
- Add soy sauce, sesame oil and a touch of sugar. Mix gently to combine.
- Gradually fold in cornstarch. This lightens and binds the mixture.
- Chill filling for 30 minutes. This firms it up which makes forming the dumplings much easier.
Proper chopping and seasoning are vital for both texture and flavor. The filling should come together into a cohesive yet spoonable mixture. Now it’s ready to transform into dumplings!
Forming Shumai
Shaping shumai takes finesse, but don’t be intimidated. With a few simple techniques, you’ll be an expert in no time:
- Use round shumai wrappers to form the traditional purse shape easily.
- Line up wrappers on a sheet. Cover with plastic wrap to prevent drying out.
- Scoop a tablespoon of filling into each wrapper, leaving some space at the top.
- Create pleats in the wrapper by pinching it around the filling.
- Twist top gently and pinch sides together to enclose filling fully.
- Top with a slice of scallion. This adds color and flavorful garnish.
- Set formed shumai aside on a sheet lined with parchment paper.
Take your time and keep the filling tightly sealed inside the wrappers. Those pretty pleats will help the dumplings steam up tall and shapely.
Steaming Shumai
Once you’ve shaped your shumai, it’s time to steam them to perfection:
- Line steamer baskets with parchment to prevent sticking. Leave room for steam to circulate.
- Place shumai pleats facing up so they don’t unroll during steaming.
- Steam over rapidly boiling water for 8-10 minutes until hot through.
- Maintain water level and steam flow or dumplings may get soggy.
- Test doneness by cutting into one. Filling should be just cooked through.
- Transfer immediately to serving dish. Enjoy shumai fresh from the steamer.
Steaming gently cooks the pork and shrimp filling without making the wrappers mushy. Now it’s time to savor these succulent dumplings!
Enjoying Shumai
For the complete shumai dining experience, serve with traditional accompaniments:
- Soy sauce: For dipping or drizzling over steamed shumai.
- Rice vinegar: Sprinkle on for a punch of brightness.
- Hot chili oil: Drizzle on for those who like some extra heat.
- Ginger: Grated fresh ginger cuts through the richness.
- Sesame seeds: Garnish with toasted white sesame seeds.
Shumai are commonly served as shared appetizers for the table. Use chopsticks to add various dips and garnishes to taste. Beyond traditional small plates, shumai also shine in noodle soups, stir-fries, or on top of salad for a complete meal. However you enjoy them, pork and shrimp shumai deliver impressive and comforting flavors in each delicate bite!
FAQs About Pork and Shrimp Shumai
Is sui mai unhealthy?
Sui mai are not inherently unhealthy. They are dumplings made with ground pork and shrimp, wrapped in a thin dough wrapper. As with any food, moderation is key. Sui mai can be part of a balanced diet.
What is the orange on top of shumai?
The orange topping on shumai is typically fish roe or tobiko (flying fish roe). This adds a pop of color, texture, and flavor to the dumplings.
Is shumai high in carbs?
Shumai do contain a moderate amount of carbs, mainly from the dough wrapper which is made with flour. Each dumpling contains around 5-7 grams of carbs depending on the size. So they are not extremely high in carbs but do contain a good amount.
Is shumai keto friendly?
Shumai are not considered keto friendly, as the dough wrapper contains too many net carbs to fit into a ketogenic diet. The carb count is too high from the wrapper alone, even if you don’t eat the roe topping. People following a strict keto diet would likely need to avoid shumai and opt for lower-carb dumpling alternatives.
Conclusion: Pork and Shrimp Shumai
Iscleecam hope you’re feeling inspired to give homemade pork and shrimp shumai a try after learning the basics here. While they may look complex, having the right technique makes all the difference. Savor the process of crafting the filling, forming pleats and steaming up plump dumplings. Getting comfortable with the process allows you to get creative with fillings and accompaniments.
Shumai represent the elegance and technique of Chinese cuisine. But more importantly they represent the joy of gathering around food. The next time you have guests over, dazzle them with a steamer full of succulent shumai. Then sit down to laugh, tell stories and enjoy each delectable bite. When you serve shumai with love, that’s what truly makes them special.
Ingredients
- Filling:
- ½ pound ground pork (preferably with some fat content)
- ½ pound peeled and deveined shrimp, minced or chopped
- 2-3 shiitake mushrooms, rehydrated and minced (optional)
- 1 tablespoon chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional)
- ½ teaspoon cornstarch
- ¼ teaspoon sesame oil
- Pinch of white pepper
- Wrappers:
- 20-24 round wonton wrappers
- Garnishes (optional):
- Sesame seeds
- Chopped scallions
- Other:
- Vegetable oil for steaming
- Bowl of water for sealing wrappers
- Steamer basket
- Pot for steaming Note: You can adjust the amount of shrimp and pork depending on your preference.
Instructions
- Prepare the Filling: In a large bowl, combine the ground pork, minced shrimp, chopped shiitake mushrooms (if using), chopped green onions, soy sauce, oyster sauce (if using), cornstarch, sesame oil, and white pepper. Mix well using your hands or a spatula until evenly combined and sticky.
- Assemble the Shumai: Have a wonton wrapper on a flat surface, with a corner pointing towards you. Place a rounded tablespoon of the filling in the center of the wrapper, closer to the corner facing you.
- Pleating the Shumai: Dip your finger in the water bowl and moisten the edges of the wrapper on the two diagonal sides. Bring these moistened edges together to form a small triangle over the filling. Pinch the top of the triangle to seal.
- Fold the Sides: Gently fold the remaining two sides of the wrapper inwards, pleating them slightly as you go, until they meet in the center. Pinch the top to form a closed pouch, leaving the top opening slightly open. Repeat with remaining wrappers and filling.
- Steam the Shumai: Fill a steamer basket with a few tablespoons of water and bring to a boil over medium heat. Line the steamer basket with a piece of parchment paper or lightly oiled cabbage leaves to prevent sticking. Arrange the shumai in the steamer basket, leaving some space between them for steaming.
- Steam and Serve: Steam the shumai for 10-12 minutes, or until the filling is cooked through and the wrappers become translucent.
- Garnish and Enjoy: Carefully remove the steamer basket from the pot and transfer the shumai to a serving plate. Optionally, garnish with sesame seeds and chopped scallions. Serve immediately with your favorite dipping sauce like chili garlic sauce, soy sauce with vinegar, or hoisin sauce.
Notes
- Moistening the Wrappers: Make sure you don't over-wet the wrappers, as they can become soggy and tear easily. Just a light touch of water along the edges is enough to create a seal.
- Pleating Variations: There are different ways to pleat shumai. You can search online for video tutorials to see different techniques.
- Shiitake Mushrooms: Rehydrating shiitake mushrooms simply involves soaking them in hot water for 10-15 minutes until softened. You can chop the mushrooms finely or pulse them a few times in a food processor for a smoother texture.
- Steaming: Make sure your steamer basket is not overcrowded and there's enough water in the pot to steam for the entire time.
- Leftovers: Leftover shumai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer for a few minutes until warmed through. You can also pan-fry leftover shumai for a crispier texture.
Nutrition Facts
Pork and Shrimp Shumai
Serves: 4-6 servings
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 200-250 kcal | |
| % Daily Value* | ||
| Total Fat 10-15 g | 15.4% | |
| Saturated Fat 4-6 g | 20% | |
| Trans Fat 0g | ||
| Cholesterol 100-150 mg | 33.3% | |
| Sodium 400-600 mg | 16.7% | |
| Total Carbohydrate 20-30 g | 6.7% | |
| Dietary Fiber 1-2 g | 4% | |
| Sugars 5-10 g | ||
| Protein 15-20 g | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium 50-100 mg | Iron 2-3 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me