Shrimp & pork shumai (鲜虾猪肉烧卖)
One of the most popular Cantonese dim sum dishes, shrimp & pork shumai is delicate, tasty and very easy to make in your own kitchen.
Servings: 20 shumai
- 200 g raw shrimp, peeled and deveined 7oz
- 200 g minced pork 7oz
- 40 g rehydrated shiitake mushrooms, finely chopped 1.4oz (from 10g/0.35oz dried ones)
- 1 stalk scallions, finely chopped
- ½ tsp salt
- 1 pinch white pepper
- ½ tsp sesame oil
- ½ tsp soy sauce
- 3 tbsp water/stock
- 20 ready-to-use Shumai wrappers See note 1
- Peas optional
- 20 slice carrot see note 2
Mix the filling
Cut each shrimp in half. Set aside 20 of the tail parts for later use. Mince the rest then put into a mixing bowl.
Add pork, shiitake mushrooms, scallions, salt, white pepper and soy sauce. Pour in water/stock gradually while swirling toward the same direction until no more liquid can be seen.
Assemble the shumai
Place a scoop of mixture in the middle of a shumai wrapper. Stick the wrapper around the filling leaving the top part open (Please refer to the video below).
Put a piece of shrimp tail on top then garnish with peas if you wish.
Cook the shumai
Scatter carrot slices in the steamer basket, then place Shumai on top.
Bring the water to a full boil, then place the basket in. Cook with lid on over medium heat for around 6 minutes.
1. Ready-to-use, square wonton wrappers can be a substitute. Simply trim four corners to get a round shape.
2. Carrot slices are to avoid sticking. You may use parchment paper instead, or coat the steamer basket with a little oil.