Today, I’m going to be making, Shumai.
Shumai is one of the most popular dim sum dish all around the world. We made some arrangement to Japanese taste.
Let’s get started!
200g (7oz.) ground pork ※fatter the better
100g(3.5oz.) shrimp ※frozen
One small onion (about 200g)
2/3 teaspoon salt
One teaspoon sugar
One tablespoon sake ※or dry white wine
Two tablespoons soy sauce
One tablespoon oyster sauce
One tablespoon grated ginger
Four tablespoons potato starch
One egg white
One tablespoon sesami oil
or One cup of sticky rice
1. Today, I introduce you to 3types of finishing. Rinse your sticky rice and soak in cold water for a couple of hours.
2. Mix potato starch and egg white until well combined. Set aside. This is a strong binder to create bouncy and juicy texture.
3. Mince your onion into 5mm dice.
Wash your shrimp and pat dry. Remove the vein if there is with a toothpick. Chop into small dice.
I add lots of onion to give it a natural sweetness. Shrimp makes it tastier and give it a nice crunch.
4. Add all the seasonings to ground pork. Mix well with your hand.
When it mixed well, add shrimp and mix.
Add binder and onion, mix until well combined.
5. Last but not least, add sesame oil. Smells fantastic! The filling is done!
Before shaping, take out a teaspoon of mixture to a ramekin, microwave it 20 seconds on 600 watts. If it tastes good, go on to shaping. If it doesn’t taste good, add some more seasonings. This is a very important step as a recipe developer. Please do this before ruining all the ingredients.
6. Divide the mixture into a ping pong ball, Roll it on rice, coat all over the surface with rice. Place it on a steamer lined with lettuce or cabbage or even the parchment paper is fine.
If you are using shumai wrapper, take one wrapper on your hand, put the filling onto it and shape it into a cylinder. Flatten the surface and the bottom. Place them on the steamer.
Alternatively, you can do it in this way. Cut the wrapper into strips, and loosely wrap the filling. The easiest way to finish your shumai!
7. Steam the shumai for 15 minutes.
The moment of truth! Tara~
There you have your shumai!
Serve immediately with soy sauce and mustard if you wanted to.
Shumai should stand upright, so we need a strong binder. Otherwise, it can’t hold it’s shape. Potato starch and egg white work perfectly. Give it a try and let me know how you like it!