Chinese Steamed Dumpling - Shumai

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Ingredients 

Shrimp Paste

  • ½ pound tiger prawns or shrimps , finely chopped
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • ¼ - ½ teaspoon oil (Optional)
Pork Paste

  • ½ pound ground pork
  • 2 tablespoons low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon ground white pepper
  • ½ teaspoon sugar

Other

  • ¾ stalk green onions , finely chopped
  • 2 slices ginger , grated
  • 2 dried shitake mushrooms, rehydrated and finely chopped
  • 20 - 24 round wonton wrappers

Instructions

  1. Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.
  2. Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.
  3. Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
  4. Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.
  5. Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!
  6. Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid, then place on wok over.
  7. Steam the Shumai on high heat for 8-10 minutes on the stovetop.
  8. Serve: Remove the bamboo steamer from the pot  and serve immediate with dipping sauce    

Dipping Sauce
soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Mix to yourr taste 
    

Make-Ahead and Freeze

The great thing about making Shumai at home is you can freeze them before or after steaming. That means, you can cook a big batch and enjoy them anytime you like. Right before serving, simply steam the frozen shumai without thawing.

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