Steamed Pork and Shrimp Shumai

Dim Sum Delights: Steamed Pork and Shrimp Shumai!

Indulge in the exquisite flavors of homemade Dim Sum with our irresistible Steamed Pork and Shrimp Shumai recipe. These delicate dumplings, bursting with savory goodness, will transport your taste buds straight to the bustling streets of Hong Kong. Perfect for a weekend brunch or a sophisticated appetizer, these bite-sized morsels are sure to impress your family and friends.

Imagine the gentle hiss of steam as you lift the lid of your bamboo steamer, revealing a tantalizing array of plump, juicy shumai. The aroma of ginger, garlic, and sesame oil wafts through the air, promising a culinary adventure that’s both comforting and exciting. With our easy-to-follow recipe, you’ll be crafting restaurant-quality Dim Sum in the comfort of your own kitchen.

Shumai, a staple of Cantonese cuisine, has a rich history dating back to the Song Dynasty. These open-topped dumplings are not only delicious but also a great source of protein and essential nutrients. Pair them with a light jasmine tea or a crisp Riesling to elevate your Dim Sum experience to new heights.

Steamed Pork and Shrimp Shumai Recipe

Ingredients:

1/2 pound ground pork

1/4 pound shrimp peeled and deveined

2 tablespoons finely chopped green onions

1 tablespoon grated ginger

2 cloves garlic minced

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon white pepper

1 egg white

2 tablespoons cornstarch

30 round wonton wrappers

1/4 cup frozen peas for garnish

Instructions:

1. In a large bowl, combine ground pork, chopped shrimp, green onions, ginger, garlic, soy sauce, sesame oil, white pepper, egg white, and cornstarch. Mix well until all ingredients are evenly incorporated.

2. Place a wonton wrapper in the palm of your hand and spoon about 1 tablespoon of the filling into the center.

3. Gently fold the edges of the wrapper up around the filling, creating a small cup shape. The top should remain open, exposing the filling.

4. Place a single frozen pea in the center of each shumai for garnish.

5. Arrange the shumai in a steamer basket lined with parchment paper or cabbage leaves, leaving space between each dumpling.

6. Fill a wok or large pot with about 2 inches of water and bring to a boil. Place the steamer basket over the boiling water, making sure the water doesn’t touch the bottom of the basket.

7. Cover and steam for 6-8 minutes, or until the pork is cooked through and the wrappers are translucent.

8. Serve hot with soy sauce or chili oil for dipping.

Notes:

• For a vegetarian version, replace the pork and shrimp with finely chopped mushrooms and tofu.
• You can also add water chestnuts for extra crunch.
• Leftover shumai can be frozen before steaming and cooked directly from frozen, adding 2-3 minutes to the steaming time.

Nutrition Information

Serving Size: 4 shumai (approximately 100g)

Calories: 180

Total Fat: 7g

Saturated Fat: 2g

Cholesterol: 55mg

Sodium: 350mg

Total Carbohydrates: 18g

Dietary Fiber: 1g

Sugar: 1g

Protein: 12g

Other Information

Prep Time: 30 minutes

Cook Time: 8 minutes

Equipment Used: Steamer basket, wok or large pot, mixing bowl

Estimated Cost per Serving: $2.50

Total Cost for Recipe: $15.00 (makes approximately 30 shumai)

In Conclusion, Steamed Pork and Shrimp Shumai

In conclusion, this Steamed Pork and Shrimp Shumai recipe offers an authentic taste of Dim Sum that you can easily recreate at home. With its perfect balance of flavors and textures, this dish is sure to become a favorite for special occasions or whenever you’re craving a delicious taste of Chinese cuisine.

Find your favorite Taste the World Recipe links here and get cooking!