Shumai is a type of Chinese dumpling, often associated with Cantonese cuisine. The half wrapped dumpling is filled with pork and shrimp and then steamed. You can find it serve at all dim sum restaurants.
I miss the Shumai from Malaysia which if full flavor and juicy when you bite into it. The shumai here is not very good. They were way too huge and don’t taste very good. I find some of it was too dry which I suspect they were being steam over and over again before serving it to the customers. That is why I hardly order it when I have dim sum. I’ve eaten a very good one though but it was in New York. So the best thing to do is make it myself. It was pretty good and the taste of this will do for me until my next trip home.
1/2 package wonton wrappers, round
1/2 pound ground pork – with a bit of fat in it
1/2 pound shrimp, deveined and roughly chopped
1 1/2 tbsp soy sauce
1 tsp grated ginger
1 tsp Chinese cooking wine
1/2 tsp sesame oil
½ tsp sugar
½ tsp salt
¼ tsp white pepper
2 tsp cornstarch
1 egg white
Some grated carrot
1. In a medium-sized bowl, mix together all the ingredients except the wonton wrappers. Mix well and set it aside in the fridge to marinate for an hour.
2. If all you have the square wonton wrappers, trim off the edges with a pair of scissors to make into round shape. You can also do it with a round cookie cutter too but I find it easier to trim it with a pair of scissors.
3. Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with orange roe or chopped carrots
4. Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the siu mai for 12 to 15 minutes, until filling is firm to the touch.
5. Serve warm with soy sauce, chili sauce, or chili oil