Shumai
Discover the irresistible charm of Shumai, a classic dim sum delicacy that brings together tender ground pork, succulent shrimp, crunchy water chestnuts, and vibrant green onions in one bite-sized package. Wrapped in delicate wonton wrappers and topped with a sprinkle of grated carrot, these steamed dumplings are infused with the savory depth of soy sauce, sesame oil, and a hint of white pepper. Perfectly steamed in under 10 minutes, Shumai is easy to prepare yet boasts a refined flavor profile that pairs wonderfully with soy sauce or your favorite dipping sauce. Ideal for entertaining or as a treat-yourself meal, this recipe yields 30 dumplings, making it perfect for sharing. Indulge in the authentic taste of homemade Shumai and elevate your dim sum experience!
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Recipe Information
Ingredients
- 500 grams ground pork
- 100 grams shrimp, peeled and deveined
- 50 grams water chestnuts, finely chopped
- 2 units green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 unit egg
- 0.5 teaspoon white pepper
- 30 units wonton wrappers
- 1 tablespoon carrot, finely grated
Instructions
In a mixing bowl, combine the ground pork, chopped shrimp, chopped water chestnuts, and green onions.
Add soy sauce, sesame oil, cornstarch, egg, and white pepper to the meat mixture. Mix well until all ingredients are thoroughly incorporated.
Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the pork mixture in the center of the wrapper.
Gently gather the edges of the wrapper up around the filling, leaving the top open and shaping it into a cup shape. Press the filling slightly to ensure it is compact.
Repeat the process with the remaining wrappers and filling.
Prepare a steamer by lining it with parchment paper or a lightly oiled cabbage leaf to prevent sticking.
Place shumai in the steamer, leaving some space between each dumpling to prevent them from sticking together.
Sprinkle a small amount of grated carrot on top of each shumai for garnish.
Bring water in a wok or a steamer pot to a boil. Place the steamer with shumai on top and cover the steamer.
Steam the shumai over medium-high heat for 8-10 minutes, or until the pork is cooked through and the shrimp is pink.
Serve hot with soy sauce or a dipping sauce of your choice.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
