Pork + Shrimp Shumai
A dim sum favorite, this makes ~24 shumai. But honestly, if you’re going to go through the effort, might as well make a double batch and freeze half of it for later! To freeze, place uncooked shumai on a tray in the freezer for ~2-3 hours and then transfer into a ziploc.
More behind-the-scenes on how to make over on Reels!
Ingredients (makes ~24 shumai):
- Shumai wrappers
- 1/2 lb shrimp
- Shrimp brine: 1/2 tsp baking soda, 1/2 tsp salt
- 1/2 lb ground pork
- 3 medium dried shiitake, rehydrated, finely diced (save soaking water)
- 1 scallion, thinly sliced
- 1/2 tsp minced ginger (~1 inch piece)
- 1 tbsp shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp neutral oil
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tbsp reserved shiitake water
- Toppings: peas, diced carrots
How to make:
- Rehydrate shiitakes in hot water – it’ll take at least 30 minutes depending on thickness of your shiitake. Reserve 1 tbsp soaking water (you can save the rest to use while cooking for an extra umami oomph)
- Toss shrimp in 1/2 tsp baking soda and 1/2 tsp salt and let brine for 30 minutes. Rinse and mince it up by hand or in a food processor
- Mix ground pork with cornstarch and shaoxing wine until incorporated. Then add in shrimp and salt and mix until sticky.
- Mix in other seasonings
- To taste test, scoop a little bit of filling into a bowl and microwave for 30 seconds. Adjust seasonings to taste.
- Fold the shumai, topping with a pea, minced carrots
- To cook, bring water to a boil and steam on medium-high for ~8-10 minutes
- Let cool slightly before serving (this helps the skin from slipping)