Cuisine : Shumai - how to prepare this Chinese dumpling

 

Shumai, also known as siu mai, is a popular type of Chinese dumpling often enjoyed as part of dim sum. Originating from Cantonese cuisine, shumai has spread throughout Asia, with variations in Japanese, Filipino, and other regional cuisines. These open-top dumplings are typically filled with a flavorful mix of ground pork, shrimp, and seasonings, often garnished with a small amount of fish roe or a single pea on top for added color. The dumplings are wrapped in thin, square wonton wrappers, pleated and left open at the top to reveal the filling. Their soft and chewy texture combined with the juicy, savory filling makes shumai a favorite in many dim sum selections.

How Shumai Is Prepared

To make shumai at home, the following ingredients and preparation steps are typically followed:

Ingredients:

1 lb ground pork

½ lb shrimp, peeled and chopped

2 green onions, finely chopped

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

1 tbsp cornstarch

1 tbsp grated ginger

Salt and pepper to taste

Wonton wrappers (round or square)

Fish roe or peas for garnish (optional)

Preparation Steps:

1. Prepare the Filling: In a large mixing bowl, combine the ground pork, chopped shrimp, green onions, soy sauce, oyster sauce, sesame oil, cornstarch, ginger, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes slightly sticky.

2. Prepare the Wrappers: Place a wonton wrapper in the palm of your hand. Add a tablespoon of the filling into the center of the wrapper.

3. Shape the Dumpling: Gently gather the edges of the wrapper around the filling, pressing it lightly to form a cup shape. The top should remain open to showcase the filling. Lightly tap the bottom on a flat surface to flatten it so that the shumai can stand upright.

4. Garnish: If desired, place a small amount of fish roe or a single pea on top of each dumpling for a traditional garnish.

5. Steam the Dumplings: Line a bamboo steamer or a regular steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the shumai in the steamer, making sure they don’t touch each other. Steam over boiling water for 8-10 minutes or until the filling is cooked through.

6. Serve: Serve the shumai hot, traditionally accompanied by soy sauce, chili oil, or a vinegar dipping sauce.

Shumai are versatile and can be modified with different fillings based on taste preferences, such as incorporating mushrooms, water chestnuts, or alternative meats. This dumpling is celebrated for its adaptability and the rich, juicy flavor that comes from steaming, making it a cherished component of dim sum culture.