Shumai or Shaomai is thought to have originated in Huhhot, Inner Mongolia where Shaomai is typically sold as a breakfast dish and served with tea due to the greasiness. The filling consists of minced mutton, green onions and ginger. Wrapped in a round unleavened dough and pleated, then fried or steamed and served in units of eight and sold by the weight of the wrapper, a tradition that has lasted centuries.
It is said that Shumai was brought to Beijing and Tianjin by merchants from Shanxi province and later spread across all of Asia. Shumai is a standard dish at dim sum served alongside Har Gow, Boiled Pork Dumplings and Wontons in Chilli Oil.
My recipe is your classic Pork and Prawn Shumai that taste just like the ones you’d find at almost any Asian restaurant and waaaaay better than the frozen ones from the supermarket. The filling consist of prawns, pork, ginger, green onions and typical Chinese seasonings like Soy Sauce and Shaoxing wine. Simple, but sometimes simplicity is best.
Place some cabbage leaves down to stop the Shumai sticking to the bamboo steamer and steam for 7 minutes. After they Shumai are steamed they are best-served piping hot with a delicious Tangy Soy Dipping Sauce.
Like Gyoza’s, Shumai may look super fiddly to shape but they’re not and come together quickly once you know what to do, watch my video below to see how to shape them. Make sure you have another batch ready to be steamed straight away. Once you have one you won’t be able to stop yourself eating more of these one-bite wonders!
- 30 dumpling wrappers
- chopped spring onions for garnishing
- tangy soy dipping sauce
- 500 g pork mince
- 200 g raw prawns, minced
- 1 tsp ginger
- 3 green onions, white part only diced.
- 1 tbsp soy sauce
- 1 tsp white pepper
- 2 tsp shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp corn starch
- 1/3 cup soy sauce
- 2 tbsp black vinegar
- 1 tsp sugar
Place all the filling ingredients into a clean medium sized bowl and begin to mix everything together with chopsticks or your hands clockwise until a paste like texture begins to form. Leave to sit for 10 minutes.
Place one dumpling wrapper in the palm of your hand, and fill with 2 teaspoons of meat mixture. Because we're not sealing the dumplings, more mixture can be added. Bring the edges up and around the filling. Begin to crimp lightly and squeeze to shape, pushing the filling down as you go.
Line a bamboo steamer with cabbage leaves or baking paper. Arrange the Shu Mai in the steamer leaving room around each dumpling. Place the bamboo steamer over a saucepan of boiling water and steam for 7 minutes.
Once cooked through, arrange on a plate and serve hot with dipping sauce.
Micro grate the ginger until you have two teaspoons worth. Place the ginger into a small metal mixing bowl. Add in all the other ingredients and mix well to combine and the sugar has dissolved. Taste and adjust ingredients to your taste preference, pour into a serving bowl and serve with Shumai.
Shumai can be placed in the fridge in an airtight container for up to three days or frozen up to 3 months. To freeze the Shumai lay them flat and a couple of centimetres apart on a baking tray lined with parchment paper, place them into the freezer until frozen then either pop them into a ziplock bag or containers, this stops them all from sticking together.
Watch the recipe for Pork and Prawn Shumai Here!