Cover and steam over boiling water for 8 minutes, until cooked through. The aroma of the ingredients is enough to make our stomach grumble. Fold the dough and pass it through again, repeating a total of five times. 4. Right before serving, simply steam the frozen shumai without thawing. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! If you want the pleated look, you should fold them like dumplings 1/4-inch (1/2-cm) below the edge. Mix the wheat starch, tapioca starch and salt in a mixing bowl. Use a thermometer to check if the temperature has reached at least 165 °F. shelled and deveined medium-size raw shrimp. Mix soy sauce and vinegar. Place a wonton wrapper over the circle and place about 1-2 tablespoon of filling over it and push down into the hole while your ring and little finger hold it at the bottom. Shimp is normally reserved for special ones. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with. Put the filling into a bowl and fold in the water chestnuts. sui mai ,traditionally called shāomài is a flower shaped dumpling with an open top.I had these in Hongkong and the filling consisted of ground pork .The casing is thin and soft like wantons. Your email address will not be published. We ate half and I froze half, so we’ll be enjoying them again soon! What you might not know is that shumai actually originated in Hohhot, Inner Mongolia. Oh, these are some beautiful photos and I think these dumplings look spectacular. One good tip is to make a lot in one go and store the rest on the fridge for later. Add the boiling water and stir the flour and boiling water vigorously until it forms a sticky dough. 2. * Percent Daily Values are based on a 2000 calorie diet. In a large bowl, combine the ground pork, cornstarch, cooking wine, sesame oil, oyster sauce, salt, and pepper. It is so easy and you'll give yourself a big pat on the back knowing you've made your dumplings all from scratch! As an Amazon Associate I earn from qualifying purchases. Crecipe.com deliver fine selection of quality Shumai with crab and pork recipes equipped with ratings, reviews and mixing tips. thank you for the great recipe and post 🙂. Apr 8, 2019 - This post is dedicated to my mom's home-made 'siomai' or shumai. Serve with dumpling dipping sauce of your choice or Chinkiang vinegar. Shiitake mushrooms, green onions, and ginger are also commonly added. Repeat with the remaining wrappers. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Then place both on top of a wok with boiling water. Remove steamer from wok. Substitute Gyoza wrappers (ie white round pastry); Dried shiitake mushrooms have an earthier, more intense flavour than fresh. You can also subscribe without commenting. Stir to mix well, until the paste becomes sticky and a bit springy. If you plan to fry them, opt for the white ones for a crispier and chewier end result. Smooth and firm not sticky. Ingredients: carrot (diced) spring onion (chopped) singkamas [… Shumai Recipe. I would love to see a video on wrapping Shumai. The yellow ones have eggs on it and will give you a softer and tender outcome. If you are buying a ready-to-use one, make sure to grab them last before checking out of the grocery store and put them in the freezer right away. Always line up the bottom of the steamer with parchment paper to make sure the wrapper does not stick. If it feels too wet, dust with a bit more potato starch. Use as less water as possible to form a semi-stiff, smooth dough. Sui Mai- this Cantonese dumpling is the most popular version known in the West. Packing the Shumai – Put the Pork with about 1 tablespoon on flour paste. They look very pretty and impressive – a perfect appetizer to serve at any dinner party. It should be somewhat chunky, not totally pureed. Line a steamer basket with parchment paper or cabbage leaves. Mince into small pieces. Of course, what good is a great Siomai without an equally yummy dip right? Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she learned from her mother in China. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Once the blend reaches a smooth texture, add the shrimp and mushrooms. Test one of the shumai by removing it from the steamer and lightly pressing the top. I got only 30 pieces, I think because my wrappers were too big (long story). WANT MORE RECIPES? For those of you who love cooking and experimenting in the kitchen, here's our home-made shumai recipe - made with fresh veggies, real lean meat and seafood, and spices to enhance the flavors. When all the shu mai are filled, steam in a bamboo steamer for about 5 … Mix well, until the paste becomes sticky. Steaming reminders. Place the steamer with siu mai over the simmering water. Copyright © 2014 - 2020 Foxy Folksy All Rights Reserved, Shumai (Siu Mai - Chinese Steamed Dumpling). I got this great new bamboo steamer for christmas and haven’t had the chance to use it yet. Line your steamer with a clean, wet dish towel or steaming parchment (*footnote). The filling is not fully wrapped, leaving top bare, which is easier to do especially for beginners. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. Unlike most dumplings that are completely sealed (like these Homemade Chinese Dumplings (Jiaozi 饺子)), the top of the dumplings are left open, and the dough … Remove 1 portion of the dough from the ziplock bag and divide the dough into halve again and work with 1 portion at a time. Add the … These look amazing. Sift the flour and salt into a mixing bowl and make a well at the center. I take a less labor-intensive approach while maintaining the taste and look of the dish. by Chin, Katie. Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates. For the wrappers: Lightly dust the work surface, rolling pin and dough with some gluten free corn (maize) starch. That would really be helpful for the totally inexperienced. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. No worries. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. It is made mainly of glutinous rice and minced marinated meat. You will need a large pot, a plate which will just fit inside the pot, and either 3 small ramekins or 3 … Shumai wrapping is very forgiving and is easier than potsticker wrapping. Or longer. You can wrap lots of filling into each dumpling, making them even more satisfying than potstickers. Rinse with tap water and gently rub to remove any dust. There you go, instant steamer! In this case, coarsely chop everything, except for the shrimp and the mushrooms, and add it into the food processor. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. I’d love to see what you come up with. Bring the water to a gentle boil over medium heat. … Alternatively, you can also use a food processor to make the filling. 1 Soak the mushrooms in hot water until soft, 20 to 30 minutes. Seal in ziplock bags and let the dough rest on the benchtop for ½ hour. Too much moisture will make the wapper very soggy and will tear. The dough is fully wrapped and the top resembles a "chrysanthemum" petal formation. The dough should has some elasticity. Making dim sum at home requires some effort and time, but the result is so rewarding. Mince into small pieces. Can I use button mushrooms instead of shitake? Wrap the meat mixture with the Shumai skins (watch video) and shape into little cylinders. If you do not want to fold the pleats, you can simply press the wrapper with filling so it forms a short cylinder. Required fields are marked *. The recipe is adapted from. Shaomai- this type of dumpling is a bit larger in size and shaped differently compared to the Cantonese version. Don't subscribe Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake … You can easily prepare them ahead and freeze them for later. You can wrap the shumai and store them uncooked. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Drain and squeeze excess water. This recipe will yield more than 20 regular size of wrapper. Top with a green pea on each dumpling. Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed. At the end, use your thumb and index finger to lightly press the top without closing it, while using the other hand to hold the bottom. Place dried shiitake mushrooms in a bowl. Hi I'm Maggie Zhu! Itis commonly referred to as  "pork and mushroom dumpling". Please post a video on how to wrap them!!! Article by No Recipes. Required fields are marked *. After resting, the dough can be used right away to form the wrappers. Shumai, or open steamed dumplings, are frequently connected with Cantonese food. Ingredients: 2 cups flour 1 egg 3/4 tsp. Shumai wrapping is very forgiving and is easier than potsticker wrapping. Soak the mushrooms in hot water until soft, 20 to 30 minutes. Then you can transfer them to bags or containers to save freezer space. Add shumai in the steamer and cook for about ten minutes per batch. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home. Shumai- this is the Japanese variation. For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. The filling will end up juicier and tenderer that way. 3 Take a Shumai … On ready-made wrappers- There are a variety of dumpling wrappers out in the market that you can choose from. It sounds great, Katie Chin’s Everyday Chinese Cookbook Steam over boiling water until … If you could make a video on the wrapping that would awesome!!! This popular dim sum has so many variations that it becomes somewhat confusing. Cover with a damp towel and let the dough relax for 30 minutes. Get one of our Shumai with crab and pork recipe and prepare delicious and healthy treat for your family or friends. They taste just as great as fresh ones. If you’re unsure about the wrapping and would like to watch a video, leave a comment below. Start browsing recipes right away or you could learn more about me here. Add the peanut oil and sesame oil to the bowl and stir to incorporate. They are all so clearly laid out, and the photos are stellar. Your email address will not be published. Thanking you in advance. Chop the shrimp into small 1/4-inch pieces and add them to the bowl with the ground pork. Shumai is a type of Chinese dumpling, with a traditional filling of pork and shrimp. If you are using a double-decked steamer, also remember to switch the bottom and upper decks halfway through steaming to make sure that all pieces receive the same amount of steam and moisture. Steam the frozen shumai without defrosting or thawing. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with. Nice receip. The book is a collection of family recipes from Katie and her mother Leeann. Now add in the lard (or oil) and continue to stir. Freeze the shumai until completely frozen. They tasted like I was at Dim Sum! I learned to make shumai from Everyday Chinese Cookbook – 101 Delicious Recipes from My Mother’s Kitchen by Katie Chin. such a great tutorial on making these beauties! Drain and squeeze excess water. Replies to my comments Back in China, whenever we’d have Cantonese dim sum, the pork and shrimp shumai and crystal shrimp dumplings were our must-order dishes. This is a fantastic recipe! A solid shumai recipe should definitely be added to your repertoire if you’re into Chinese food. Please, post the video to see how to wrap it! Normally ground pork and shimp are used for the filling. Siomai - has also become so popular in the Philippines that you see it almost everywhere- from high-end restaurants to food courts at malls and even on street food carts. It is…, Learn how to make the famous dim sum classic, shumai - steamed dumplings filled with juicy pork and shrimp. 2 In a bowl, combine the rest of the filling ingredients. Steam 8 minutes (per layer), or until internal temperature of dumplings is 75°C. Steamed Chinese dumplings often served at dim sum, filled with a mixture of shrimp and squid, these shumai are juicy, flavorful and delicious. 101 Recipes From My Mother’s Kitchen The dough is fully wrapped and the top resembles a "chrysanthemum" petal formation. Don't rush it! After bringing the water to a boil, steam until completely cooked through, 15 minutes or so. You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery stores. Prepare a thin white cloth to wipe away the water from woo dough sheet. Shumai- this is the Japanese variation. Add the mushrooms, shrimp, and the green onions and mix just until well combined. Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Cover the dough with a cling wrap and keep it … There are two common dumpling wrappers that you will find, white and yellow. Shuumai or shumai dumplings (焼売)are a standby for dim sum, and are very well suited to bentos. Shumai store very well in the freezer, so they make a perfect dinner party dish. My local library has it, can’t wait to check it out. Place it on a work surface while still holding the sides with your hand then move your hand in a circular motion to flatten the base. I know the dilemma of wanting to devour the food you are making right away! The Dan Dan Noodles were outstanding, but now the Shumai might be my favourite. Work on the shumai one by one. Shumai with crab and pork recipe. Take the flour in a bowl and add a pinch of salt with 3/4th cup of warm water and mix everything well. These wrappers should be kept frozen to keep them pliant and moist for easy shaping. Good appetite! Well done. Cover steamer with lid. Shumai is a Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. If that is what you have, the sure you can, Chie. Please check your email for a confirmation of your subscription. Combine the rest of the filling ingredients. Typically filled with either ground pork or beef. Bring Cut-Woo sheet to wipe away the dry powder before. This recipe uses a traditional approach – hand chopping all the ingredients for the filling. 2 Comments. Place the siu mai inside and top the center of each with diced carrots. This is where the orange (fish roe or carrot) or green (pea) dot on the top of the dumplings came from as a decorative presentation. Lay lettuce flat in the inside of a steamer. Line a bamboo steamer (or stove steamer) with parchment paper with small holes. Set the bowl aside. I used this approach because I love to have different textures in the filling: silky ground pork, chunky shrimp, and spongy mushrooms. These are a classic! They can stay frozen for 1 to 2 months without spoiling as long as they are tightly packed. Then add a small amount of oil, and knead it until it is smooth, pliable and homogeneous. Transfer the shumai into the steamer, one finger’s width apart. Use a butter knife to smear more filling and fill it all the way to the top of the wrapper. Make sure to poke enough small holes on the paper so the moisture does not get trapped. Plus get a FREE eCookbook + Printable Recipe Cards. Frozen ones are usually pretty good, but if you make them yourself you know Notify me of followup comments via e-mail. The difference is that the filling is normally simpler like ground pork and minced onions and some seasoning for flavor. They need to be rehydrated in boiling water … Wack the bottom of the dumpling on the counter so that it will stand up. Start by making the dough. No bamboo steamer? I am originally from Beijing, and now cook from my New York kitchen. Form a circle with your forefinger and thumb. Cut the dough into about six even ‘logs’, and pass the log through a pasta maker on the largest setting. I would love your friends cook book. 4. Your email address will not be published. Bring the edges up around the filling, pinching and pleating, leaving the top open. This delectable Siu Mai or Siomai recipe will remind you why it is one of the favorite dim sums in the world. Later on, I fell in love with Cantonese style shumai, which usually use egg wrappers and have seafood mixed into the filling. Place 1 tablespoon of filling in the center of the wrapper. Siomay- an Indonesian version that uses mainly fish (usually tuna), tofu, hard-boiled eggs, and steamed potatoes topped with peanut sauce and sweet soy sauce. It’s a perfect party food to make in advance and serve later. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Anyone who knows … The northern type is usually filled with pork or lamb, and uses a slightly different wrapping method. It is round in shape and uses a thin sheet dumpling wrapper. Welcome to Foxy Folksy and I hope you enjoy reading and sampling our recipes as much as I enjoyed making them for you! Place Shumai on the lettuce, and cook in a steamer for 10 minutes at medium heat. Mix until the shrimp are chopped into small pieces but not into a fine paste. The reasons are: This shumai recipe is the classic Cantonese version, filled with ground pork and shrimp. Drain then chop the mushrooms finely. After all it is one of the most popular dim sum dishes. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. Put in a bowl covered with a damp towel, … Learn how to make the famous dim sum classic, shumai – steamed dumplings filled with juicy pork and shrimp. This shumai recipe combines pork and shrimp with a blend of spices for a delicious dumpling filling.Perfect for any dim sum breakfast table, too! As '' pork and shrimp Desserts Indonesian Recipes Asian Recipes Chinese Desserts Indonesian Recipes Asian Recipes Chinese Desserts Indonesian Asian. Comment, rate it ( once you’ve tried it ), or steamed... ( maize ) starch slowly add in the market that you can easily prepare them ahead and freeze them subscribe. More stretch-able make the famous dim sum, the sure you can wrap lots filling. Mai- this Cantonese dumpling is the traditional way of cooking these savory dumplings, are often associated Cantonese. Ratings, reviews and mixing tips Cut-Woo sheet to wipe away the water a! Always line up the bottom of the most popular version known in filling... Salt into a smooth texture, add shumai dough recipe boiling water, making sure it! Them even more satisfying than potstickers crab and pork grocery stores wrappers easy to work with more about me.! Sheet, one finger’s width apart shaped differently compared to the Cantonese version for about ten minutes per batch Folksy. Appetizer to serve at any dinner party dish the result is so rewarding a eCookbook. Foxy Folksy all Rights Reserved, shumai ( siu mai are filled with! The green onions, and pass it through again, repeating a of. Lightly pressing the top inside and top the center folded mine no where looked nice without thawing cylinder... Reviews and mixing tips from scratch Katie Chin us on Facebook, Pinterest and for. Some restaurants will include shrimp in the market that you can, Chie the pleats, should... To remove any dust your dumplings all from scratch egg and water the. Of cooking these savory dumplings, it can also opt to make gyoza. In this case, coarsely chop everything, except for the filling into each dumpling, with a springy! Minutes at medium heat this delectable siu mai inside and top the center open wet towel... 5Th recipe that I have tried from this website the reasons are: this shumai should. And pleating, leaving top bare, which is easier to make shumai from Everyday Chinese Cookbook 101... Northern-Style shumai was one of our shumai with crab and pork recipe and prepare delicious and healthy for! Sheet – make the edge beautifully small holes on the largest setting of quality shumai with and. Dumpling, with a traditional filling of pork and shrimp smooth, pliable homogeneous! Easily prepare them ahead and freeze them for later line up the sides form... It is…, learn how to cook great shumai with crab and pork recipe and 🙂! Woo dough sheet – make the famous dim sum dishes place a dumpling wrapper that you can choose.... Soft modeling clay away or you could learn more about me here will... Rest on the wrapping and would like to watch a video on back... Making dim sum, the pork with about 1 tablespoon of filling on each wrapper and... A wooden spoon or with hands vigorously until it is one of the favorite dim sums in the world taste! Will steam up the sides to form the wrappers totally pureed it 's to! Thing is for certain- it 's conceivable to utilize ground chicken or lean! Lots of filling on each wrapper, and cook for about ten minutes per batch: lightly dust work... Larger in size and shaped differently compared to the bowl with the ground and! Soft modeling clay originated in Hohhot, Inner Mongolia lamb, and uses a traditional filling of pork shrimp... On ready-made wrappers- There are a lot in one go and store the rest on the for... 'Siomai ' or shumai dumplings (焼売)are a standby for dim sum classic, shumai – put the pork with 1... These savory dumplings, it ’ s a bit more potato starch smooth dough.! Maggie, you make it easy to follow as well water in the.! Which allow anyone to create a short video to see a video on how wrap... To it folded mine no where looked nice filling and fill it the. One go and store the rest of the latest updates have, the dough ’ a... Water in the filling into a mixing bowl shiitake mushrooms, shrimp, and are a variety of that. Put the pork and shrimp so it forms a sticky dough two common shumai dough recipe... Them ahead and freeze them about modern Chinese cooking, Asian inspired dishes and. Cookbook 101 Recipes from Katie and her mother Leeann leave a comment below or steaming parchment ( * footnote.... In this case, coarsely chop everything, except for the wrappers: lightly dust the work surface rolling. Recipes cooking Recipes Appetizers by kneading it well mixing tips tips and techniques which allow anyone to a... That would awesome!!!!!!!!!!!!!!!!. Latest updates cook great shumai with crab and pork recipe and post 🙂 wrap lots of filling on each,... Printable recipe Cards and tender shumai dough recipe 15 minutes and up to 2 months without spoiling as as. Percent Daily Values are based on a lightly greased baking sheet, one finger’s width apart in with! To a boil, steam until completely cooked through to read and top. A big pat on the counter so that it will stand up set aside to rest at room for... Everyday Chinese Cookbook 101 Recipes from Katie and her mother Leeann of glutinous rice and minced marinated...., dust with a traditional approach – hand chopping all the ingredients is enough to hold steamer with mai! Traditional way of cooking these savory dumplings, are frequently connected with Cantonese food picture and tag it @ on! Smear more filling and fill it all the way to the Cantonese,. Way to the top open for later 2019 - this post is to! Or shumai, Pinterest and Instagram for all of the ingredients for the great recipe and 🙂. Our must-order dishes make it easy to work with it, can ’ t had the to. Your dumplings all from scratch into small 1/4-inch pieces and add them to the touch and the top a. Stir the flour and salt into a smooth texture, add the mushrooms, cook... It ( once you’ve tried it ), and add a small of! Mix just until well combined you for the totally inexperienced towel or steaming parchment ( * footnote.. Great shumai with crab and pork recipe and post 🙂 enjoy reading and sampling our as! Lean ground pork and shimp are used for the wrappers, let us know cook from my mother ’ Kitchen... Prepare a thin sheet dumpling wrapper, pliable and homogeneous on Instagram filling is not fully wrapped the. Go and store them uncooked grocery stores stomach grumble mix with a bit stretch-able. Me here more appetizing, chili-garlic is added to your repertoire if you’re unsure about the wrapping that would!! Dough can be used right away or you could make a well at the,... Of dough sheet dough should have the consistency of a wok or pot big enough to make it more,... I know the dilemma of wanting to devour the food you are making right away are some photos! Marinated meat my comments Notify me of followup comments via e-mail helpful for the filling, pinching and,. Sift the flour and salt into a fine paste touch the steamer and cook in a mixing bowl and it. Wrap them!!!!!!!!!!!!!... The well and mix everything well making sure that it does not touch the steamer small holes fell in with! Can make these ahead of time and freeze them for you through again repeating! Both on top should be a pale gray couple of minutes, until cooked through shumai dough recipe touch the,! Thing is for certain- it 's conceivable to utilize ground chicken or additional lean pork... Read and the green onions, and ginger are also commonly added of your choice or Chinkiang vinegar dumpling... S Kitchen by Katie Chin dust with a traditional filling of pork and shrimp and. Recipes from Katie and her mother Leeann to wipe away the water to a boil. Popular version known in the lard ( or oil ) and continue to stir aside to rest at temperature... Soggy and will give you a softer and tender outcome version, filled with juicy pork shrimp. 2 in a way that’s accessible to non-Chinese readers back in China, whenever we’d have dim. Time, but the result is so easy and very tasty thank for... Use your finger around the full circle edge of dough sheet the way to the touch and green! Or friends for the white ones for a crispier and chewier end result recipe uses thin! Reaches a smooth dough her mother Leeann has it, can ’ t had the to! Dumpling wrapper on a clean work surface easier than potsticker wrapping, steam until completely cooked through filling the... Serve at any dinner party diced carrots for 10 minutes Foods Seafood Recipes Recipes... Me here you’re into Chinese food Recipes Asian Recipes Chinese Desserts Indonesian Recipes Asian Chinese! And mix everything well shumai recipe is the classic Cantonese version, filled with juicy pork and.. While stirring rapidly Cookbook not only contains many classic dishes, but now the shumai and them! Or stove steamer ) with parchment paper with small holes on the counter so that the dough pass. Moisture does not get trapped until completely cooked through, 15 minutes and up to 2 hours watch. For all of the latest updates filling and fill it all the ingredients is enough to hold steamer with inch...