Recipe: Yummy Mama's Shumai (Siumai) Dumplings

Mama's Shumai (Siumai) Dumplings. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. And now you can get your fix on demand with this easy to follow recipe! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers.

When filling the dumplings, I use two disposable chopsticks to neaten up the shape. Even if the dumplings are a bit misshapen, after they are steamed you won't notice it much. Shumai (Siu Mai - Chinese Steamed Dumpling) A Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. You can cook Mama's Shumai (Siumai) Dumplings using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mama's Shumai (Siumai) Dumplings

1. You need 250 grams of Ground pork.
2. You need 1 of Japanese leek.
3. It's 1/2 of Onion.
4. Prepare 2 tsp of Sake.
5. Prepare 1 tbsp of Oyster sauce.
6. You need 1 dash of Salt and pepper.
7. You need 1 clove of Garlic.
8. Prepare 1 dash of Ginger.
9. You need 1 tbsp of Sugar.
10. Prepare 1 tsp of Sesame oil.
11. You need 1 tsp of Katakuriko.
12. You need 25 of Shumai (siumai) skins.

This delectable Pork Siu Mai or Siomai recipe will remind you why it is one of the most favorite dim sums around the world! Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. And now you can get your fix These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton. Shumai, or open steamed dumplings, are often associated with Cantonese cuisine.

Mama's Shumai (Siumai) Dumplings step by step

1. Finely chop the onion and leek. Combine with the ground pork and mix well with your hands..
2. Add the rest of the ingredients except for the shumai skins, and knead together well..
3. Put 1 tablespoon of the filling in the middle of each shumai skin, and fold in the 4 corners to wrap it in. Tap the bottom against a flat surface to flatten it to finish..
4. Line the formed shumai dumplings in a steamer. Leave a little space in between them since they will expand a bit..
5. I use a microwave steaming bowl I got at a 100 yen shop, but if you're using a conventional stove top steamer, it takes about 13 minutes to cook over medium heat..
6. Serve with Japanese mustard and soy sauce..

Shumai wrapping is very forgiving and is easier than potsticker wrapping. At the end, use your thumb and index finger to lightly press the top without closing it, while using the other hand to hold the bottom. (燒賣, 烧卖, Siu Mai, Shaomai, Siew Mai, Shui Mai, Shu Mai, Sui Mai, Shui Mei, Siomai) Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the. For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and.