Seafood or Pork Shumai (Siew Mai)
I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) - I found one in “Joy of Cooking”:
Makes 32 dumplings
Put together into a large bowl and mix well:
- 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
- 1 large egg
- 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
- 2 tablespoons minced cilantro
- 2 tablespoons minced scallion
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons rice wine vinegar
- salt and Black Pepper to taste
Have ready:
32 round wonton wrappers
Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way.Serve hot with:
- Soy sauce
- Thai Hot sauce
- Chilli Sauce
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Hi Rose, glad to see someone else is as obsessed with shumai as I am. I tried your recipe and really enjoyed it. I wanted to share my own personal recipe with you.
I generally add together ground pork, finely diced shrimp, chopped bean sprouts and black bean & garlic sauce. I will leave the portions up to you as you had mentioned your love of experimenting with recipes. I find that won ton wrappers are too thin so I am always experimenting with new ones. I cook the shumai in a bamboo steamer over a boiling pot of water and serve with plum sauce. Try it out some time, the black bean sauce with the pork is where that unique taste comes from. Send me an email if you like!
Regards, Richard
Comment by Richard | January 4, 2009
Have you tried it the Japanese way; dipping in soy sause, rice vinegar and either hot japanese (english) mustard or chilli oil? It’s really good and doesn’t olverpower the shu mai taste.
Comment by bente | April 8, 2009
Hi Bente,
Thanks for sharing. God bless!
Comment by rose | April 8, 2009
Thanks for sharing all these recipes, they’re so good! My fiance is Chinese and I made these and some of your other recipes for his parents when they came to town a few weeks ago. Big points with the future mother-in-law.
Comment by Erin | May 31, 2009