Pork & Shrimp Shumai Recipe
The meaty and succulent pork and shrimp shumai are an essential dish at dim sum restaurants, which is why you should prepare them at home by following this recipe that is simple to follow!
Equipment
- Bamboo Steamer
- pasta machine - Marcato - Atlas 150
- Circular cutter for cookies (optional)
Ingredients
DOUGH (MAKES 50 WRAPPERS)
- 160 G or 1 c all-purpose flour
- 3 8 oz or 6 tbsp hot water
- 5 g or 1 teaspoon salt
FILLING
- 1/2 1 lb ground pork
- 1/2 lb shrimp peeled , then chopped
- 2 tbsp dried shiitake mushroom
- 1 Tbsp cornstarch
- 2 tbsp of green onions chopped
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1 tablespoon sesame oil
- Fresh ginger 1 teaspoon, finely grated
- 1/2 1 tsp sugar
- 1/2 1 tsp salt
- 1/8 teaspoon white pepper
OTHER
- carrots that have been minced
- soy sauce An alternative for dips
Instructions
DOUGH
- Mix hot water with the salt.
- Take 1 cup of the flour, and slowly pour in warm water and salt liquid in the mixing bowl. Make use of chopsticks or a spoon to mix the flour into the liquid.
- After the water has been in the flour, you should end up with a slightly sticky dough. If needed, add more flour if the dough is too wet (the dough is damp to the touch but isn't forming into a ball, or being released off the edges) or water if too dry.
- On a floured surface begin to work the dough with your hands for around five minutes. The final result will be a smooth, oval ball. If you prefer, you can utilize a food processor mix the flour and dough and then run through the food processor until a dough is formed into a ball. Make the dough by kneading it for 3 minutes with your hands.
- Allow the dough to cool to room temperature , then wrap it in Cling wrap and let it sit for at least thirty minutes at the counter. The dough will be at its peak when you can put your finger onto the dough and leave an imprint.
- Make use of your pasta maker to make the dough, then end at the thinnest point or until you have reached 0.3 millimeters. This is my Marcato Atlas machine that is the level 9.
- Utilizing a 80mm/3 1/4 inch diameter cutter for cookies, you can cut wrappers out of this dough. The dough should be able to make around fifty dumpling wrappers.
- If you wish to arrange the wrappers in a stack, apply two teaspoons of cornstarch over the inside of the wrapper. Then, stack one on top one to avoid sticking. The wrappers can be frozen inside an airtight container to use later.
FILLING
- Chop the shrimp in small pieces and then add it to a large mixing bowl , along with ground pork. Add the other ingredients and mix well.
- Test the seasoning of your meat by placing one teaspoon of meat into the microwave for 10 seconds. Modify the seasoning as needed according to your personal preferences.
ASSEMBLY AND STEAMING
- Create a circle using your thumb and pointer finger. Put one wrapper on top of it and add 1 spoon of filling.
- Wrap both sides using the wrapper, and try to maintain the shape of a circle.
- If you have to form the meat that is not covered on the surface of the shumai put your hands in the water, then shape it. The result should be cylindrical dumplings.
- Optional: You can include chopped carrots at the top for additional color.
- Line the steamer with lettuce or parchment paper. Heat the steamer prior to adding the shmai.
- Put shumai into the steamer and cook it for around ten minutes per batch. Check one of the shumai by pulling it out of the steamer, and then gently pressing it on the top. The shumai that is finished should feel soft to the touch. Additionally, the color of the top should be light gray. You can use a thermometer to determine whether the temperature is minimum 165 degrees F.
- Serve immediately , accompanied by soy sauce.