Next Level Chinese Shumai & Dumplings
Shumai dumplings are probably the cornerstone of Dim Sum. Dim sum is the equivalent to brunch in the US but only a million times better but in particular, Chinese shumai dumplings. Dim sum by definition is small snacks that are either steamed or fried (pan fried or deep fried)
Equipment
Ingredients
Meat Mixture
- 1 lb ground pork
- ½ lb shrimp peeled and deveined
- 1 cup shiitake mushrooms rehydrated if dried but fresh is best
- 1 tsp ginger finely minced
- 2 cloves garlic finely minced
- 1 tsp sugar
- 2 tsp cornstarch
- ½ tsp white pepper
- 2 tsp Shaoxing wine substitutes: rice wine vinegar, dry sherry or Japanese mirin
- 1 package dumpling wrappers
- 2 stalk green onion whites and greens separated
Dipping Sauce
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp rice wine vinegar
- 3 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp garlic chili oil see recipe, <a href='homemade-garlic-chili-oil/'>garlic chili oil</a>
- ½ tsp toasted sesame seeds
Instructions
Dumpling Assembly
- Roughly chop shiitake mushrooms, shrimp, ginger, garlic and the whites of green onion stalk.
- Place roughly chopped ingredients into a food processor and pulse until incorporated together.
- Empty into a large mixing bowl and add ground pork, salt, white pepper, soy sauce, cornstarch, and Shaoxing wine. Let rest in the fridge for at least 2 hours.
- Place a dumpling skin in the palm of your hand and place 1 heaping tbsp of the shumai mixture in the middle of the skin.
- Bring all the edges up so that the middle is open and the pork should be visible, then gently squeeze the top. The biggest key is that the bottom of the shumai is flat, pressing them down on the work surface will do the trick.
Pan Frying
- On medium heat, heat your ebelskiver pan or well pan up and add about ½ tsp oil.
- Add a shumai in each well bottom side down first and cover the pan
- Cook for about 2-3 minutes or until golden brown and flip and cooking covered for another 2-3 minutes.
- Repeat until all your shumai are pan fried.
Dipping Sauce
- Combine all the ingredients for the dipping sauce together and mix well.
- Top with toasted sesame seeds.
Notes
These can easily be frozen and kept up to a month. To freeze, place a layer of parchment paper on a cookie sheet. Then place the dumplings/shumai on the cookie sheet making sure that none are touching and freeze for an hour and place in a freezer bag.