| Level: | Intermediate |
| Total: | 10 min |
| Cook: | 10 min |
| Yield: | about 40 shumai |
Ingredients
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 pound bay scallops
- 1/2 pound ground pork
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh cilantro leaves
- 2 tablespoons minced shallots
- 2 teaspoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 egg white, whipped
- Sea salt and freshly ground black pepper
- 2 teaspoons cornstarch
- 1/2 lemon, juiced
- 1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)
- 1 cup frozen peas
- Canola oil, for brushing the steamer
- Savoy cabbage, for lining the steamer, optional
- Minced green onions, for garnish
- Serving suggestion: soy sauce or dipping sauces of your choice
Instructions
- To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine– I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
- To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn’t stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
- Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don’t touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
Nutrition Facts
| Calories | 63 |
| Total Fat | 2 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 15 milligrams |
| Sodium | 84 milligrams |
| Carbohydrates | 7 grams |
| Protein | 4 grams |
Reviews
Tasty and surprisingly pretty easy! Next time I’ll use the food processor method, chopping took longer than expected. Also will use little less ginger. Pork overpowered the seafood a bit, will probably adjust those ratios next time too. Overall they’re pretty easy, fun to make and eat!
This recipe is wonderful! I did add a few things to the recipe, only because I’ve seen more authentic recipes and they included them. I added about a teaspoon of soy sauce and a 1/2 teaspoon of fish sauce. I’ve made this recipe twice now and the first time I added 3-4 mushrooms diced up and the second time I added 2 shiitake mushrooms (this one was better!). I do like the addition of mushrooms in the mix. The other thing is that I really like my shumai with texture instead of a creamy paste so I finely diced all of the ingredients and just mixed them together instead of pulsing them in a food processor. All in all a wonderful treat! Both times the shumai were gobbled up before I knew it.
These are easy to make and taste great. A big hit as an appetizer. Will make again. Love Tyler’s recipes!!
Been making this for five years. It’s exactly like the one my friend from Japan made. Yum! for the person who commented on the misspelling, Shumai is the Japanese name for it.
Peeps
Peeps
With a bit of practice it both looks and tastes amazing (I agree on the water chestnuts.)
My boss really wants to try them, but doesn’t eat beef or pork.. any ideas on a substitution (altered cooktime?)?
I made these for my foodie friends who gobbled them down! It takes a bit of practice to make the little “purses” (obviously I need more) but the taste is spot on. Tyler’s recipes are consistently favorites when I cook for my discerning friends.
Definitely use a spicy, gingery dipping sauce with green onions or chive floating in it.
Definitely use a spicy, gingery dipping sauce with green onions or chive floating in it.
I wasn’t sure what he meant by “whipped” egg whites, so I just used a fork and beat them for a minute before adding them in. I froze the siu mai before cooking so they ended up needing 20 minutes instead of 12. Next time I might rough chop the scallops and shrimp and add water chestnuts to beef up the texture and add some more cilantro.
It looks like if you were not combining all the ingredients in a food processor that is how you would mix it.
I haven’t yet made this as I am rather confused about the recipe. It calls for (amongst other ingredients) whipped egg whites, vinegar and sesame oil and then instructs one to add them during the food processing stage at the beginning of the recipe. Then towards the end of the recipe it says to rapidly mix in the vinegar, sesame oil and egg whites etc. Could someone please clarify this and also the amounts to be added each time? Many thanks.
looks yummy, but its spelled “siew mai” not shumai.