Shumai Dumplings. Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Set the bamboo steamer over the pot. Siu Mai (Shumai - Chinese Steamed Dumplings) It's so unsatisfying going to Yum Cha* with just two people.
What is Sui Mai or Siomai?
Sui Mai is a type of dumpling that originated from China with many different variations all over Asian countries.
The Japanese version of steamed dumpling, shumai (シュウマイor 焼売), also called shao mai, is quite easy to make.
You can cook Shumai Dumplings using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Shumai Dumplings
- It's 12 of dumpling sheets.
- It's 1 of shredded carrot.
- It's 1 of chopped garlic.
- Prepare 4 of chopped onions.
- You need 1 tsp of black papper.
- You need 1/4 kg of steamed beef/other meat/shrimp.
- You need 5 tbsp of tapioca.
- You need 1 of egg.
- You need 1 tsp of salt.
- It's 1/2 tsp of sugar.
- It's of Vegetable oil/olive oil.
See the video below the recipe to believe it. It tastes like the ones you get at restaurants and is certainly much better than the frozen shumai you can buy at Asian grocery stores. Wack the bottom of the dumpling on the counter so that it will stand up. Served with sweet and sour sauce or other dipping sauces.
Shumai Dumplings instructions
- Minced steamed beef/meat.
- Heat pan, saute garlic, onions, minced beef, salt, black papper and sugar until fragrant..
- Make small ball and put it on dumpling sheets.
- Fold the dumplings.
- Heat the steamer and steam dumplings for 25 minutes.
- Serve it.
Shumai, or open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. What you might not know is that shumai actually originated in Hohhot, Inner Mongolia. Growing up, northern-style shumai was one of my favorite staples. Make this Chinese dim sum Shumai Recipe!
