Shumai is a distinctive and extremely famous dish in China. With its soft wrapper and delicious chewy filling served with dipping sauce, it brings a wonderful flavor to the dish. Let’s join Điện máy XANH in the kitchen to learn 2 recipes for making Chinese shumai steamed perfectly to treat your family!
1. Shrimp and Pork Shumai
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Preparation
30 minutes
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Cooking
10 minutes
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Difficulty
Medium
Ingredients for Shrimp and Pork Shumai Serves 3 people
Ground pork 150 gr Shrimp 200 gr Wonton wrappers 24 pieces Chicken egg 1 piece Diced jicama 25 gr (Turnip) Carrot a little (diced) Chili 1 teaspoon (sliced) Dark soy sauce 1 teaspoon Garlic 3 cloves (minced) Soy sauce 3 tablespoons Fish sauce 2 teaspoons Sesame oil 1 teaspoon Sugar 3 teaspoons Corn starch 1 tablespoon Green onions 2 stalks (chopped) Vinegar 2 tablespoons
How to choose good pork
- Fresh pork will have high elasticity and firmness. You can press the meat with your hand to check; if the meat does not leave an indentation and does not stick to your hand, then it is good meat. Conversely, pieces of spoiled meat will not return to their normal state immediately when pressed.
- Good meat will have a bright red or dark red color, shiny, and a dry outer layer.
- If you see the meat showing gray, brown, dark red, or pale green colors, or if it is slimy, do not buy it at all. Because this is a sign that the meat has spoiled.
- Additionally, pork raised with lean meat enhancers will have a dark color, with red spots on the skin, and have a fishy smell compared to clean pork.
Tools needed
How to make shrimp and pork meatballs
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Prepare the shrimp
After buying, cut off the head and antennae of the shrimp, peel the shell, remove the intestines, and wash clean.
Then, take about 50g of shrimp and chop it finely.
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Grind the shrimp
Put 150g of prepared shrimp into the blender and blend until smooth.
Tip: If you have time, you can pound the shrimp to make it more chewy and delicious.
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Mix shrimp meat filling
Add the ground shrimp into a bowl, 150g of ground pork, 3 cloves of minced garlic, 1 tablespoon of soy sauce, 2 teaspoons of fish sauce, 1 teaspoon of sesame oil, 2 teaspoons of sugar, 1 egg, and 1 tablespoon of corn starch. Use your hands to mix well until the ingredients are combined.
Next, add 50g of chopped shrimp, 25g of diced jicama, and 2 stalks of chopped green onion. Mix well until the ingredients are combined.
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Wrap the meatballs
Cut the 4 corners of the wonton wrapper.
Place the filling in the center, use your hands to pinch the edges of the wrapper around the filling to seal it.
Finally, add a little bit of chopped carrot on top of each meatball to complete.
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Steam the dumplings
Line a banana leaf and place the dumplings in the steamer. Place the steamer over a pot of boiling water, cover tightly, and steam for about 10 minutes on medium heat.
Tip: You can brush a layer of garlic oil, cooking oil, or sesame oil after steaming to keep the dumplings from drying out.
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Make the dipping sauce for dumplings
In a bowl, add 1 teaspoon of sliced chili, 2 tablespoons of soy sauce, 1 teaspoon of black sesame oil, 2 tablespoons of vinegar, and 1 teaspoon of sugar.
Stir well to combine the sauce.
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Final Product
Steamed dumplings have a thin, soft shell, with a chewy, dense filling that is flavorful, served with a special sauce, incredibly delicious and attractive.
2. Steamed Dumplings with Shrimp and Chicken Filling
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Preparation
30 minutes
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Cooking
15 minutes
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Difficulty
Medium
Ingredients for Steamed Dumplings with Shrimp and Chicken Filling Serves 2 people
Ground chicken 300 gr Shrimp 150 gr Wonton wrappers 20 pieces Dried shiitake mushrooms 8 gr Spring onions 34 gr (chopped) Cornstarch 4 teaspoons Oyster sauce 1 tablespoon Ground pepper 1/4 teaspoon (white/black pepper) Soy sauce 2 tablespoons Rice vinegar 3 tablespoons Sesame oil 2 tablespoons Sugar 1.5 teaspoons Minced ginger 1 teaspoon Minced garlic 20 gr Grated carrot a little
How to choose fresh ingredients
How to choose fresh chicken
- Good chicken will have a compact, firm body and a small breast.
- The skin of the chicken should be shiny yellow, with some darker yellow areas like the wings, breast, back, and should not have any bruises or black spots.
- If the chicken skin is tough, uniformly shiny yellow, but the fat is white, it indicates that the chicken has been treated with chemicals.
- The chicken meat should not have a sour or unpleasant smell.
- Use your hand to press on the meat to check; if the meat is firm, it is good chicken. If the meat is mushy, slippery, deformed, or sunken, it should not be purchased to avoid health risks.
How to choose good shiitake mushrooms
You can use fresh shiitake mushrooms or dried shiitake mushrooms depending on your preference.
For fresh mushrooms
- Choose mushrooms with medium-sized caps, tightly curled, having a characteristic aroma, and a slightly brownish-yellow color. If you see dark brown mushrooms, do not buy them, as they may be poisonous.
- Avoid choosing mushrooms that are bruised, have a sour smell, or have cuts oozing a milky substance, which are signs of poisonous mushrooms.
- Additionally, do not choose those with dark spots, slimy, or wrinkled caps. Fresh mushrooms will have a thin fibrous layer like paper on the caps.
For dried mushrooms Choose those that are firm, not broken, bright in color, and have no white mold spots. At the same time, you need to go to reputable food/dry goods establishments to choose dried mushrooms.
Utensils needed
Steaming basket, knife, cutting board
How to make shrimp and chicken meatballs
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Prepare the shrimp
After buying the shrimp, cut off the head and tail, peel them, remove the black thread, wash thoroughly, then chop finely.
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Prepare the shiitake mushrooms
Soak the shiitake mushrooms until they expand, wash thoroughly, squeeze out the water, then chop them small.
How to prepare dried shiitake mushrooms:- Method 1 (soaking): Soak the mushrooms in water for about 1 – 2 hours, then wash them again with clean water, and let them drain before cooking. To make the mushrooms expand faster, you can soak them in water at 60 – 80 degrees Celsius for 7 – 10 minutes, and they will expand.
- Method 2 (boiling the mushrooms): Rinse the mushrooms with clean water, then boil them in a pot of boiling water for about 3 – 5 minutes.
Note: Regardless of the preparation method, you should gently rub the mushrooms with your hands to remove all dirt, then squeeze out the water and let them drain before cooking.
See more: How to choose and prepare common types of mushrooms used in dishes
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Make dipping sauce
Put 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 15g of minced garlic, and 1/2 teaspoon of sugar into a bowl.
Stir well to combine the ingredients.
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Mix dumpling filling
Put 300g of minced chicken, 150g of shrimp, 8g of finely chopped shiitake mushrooms, 34g of finely chopped green onions, 1 teaspoon of minced ginger, 5g of minced garlic, 4 teaspoons of cornstarch, 1/4 teaspoon of ground pepper, 1 teaspoon of sugar, 1 tablespoon of sesame oil, and 1 tablespoon of oyster sauce into a bowl.
Mix well to combine the ingredients.
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Wrap dumplings
Cut 4 corners of the wonton wrapper.
Brush a thin layer of water along the edge of the wrapper, place the filling in the center, then pinch the edges of the wrapper together to seal tightly around the filling.
Finally, add a little grated carrot on top of the dumpling to complete.
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Steaming the dumplings
Boil a pot of water, place the steaming basket on top, and brush sesame oil around the steaming basket.
Then, arrange the dumplings inside, cover with a lid, and steam over medium heat for 15 minutes.
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Final product
The dumplings once completed are soft and easy to eat with a savory filling, sweet carrots, dipped in a light sour sauce, delicious and irresistible.
How to choose fresh and delicious shrimp
- Fresh and delicious shrimp will have a translucent color and cling tightly to the shrimp body. Do not buy shrimp with discolored, loose legs.
- Pay attention to buying shrimp with a slightly curved body, firm meat, intact shell, and the head firmly attached to the body.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, and not neatly stacked. This may indicate that the shrimp have been caught for a long time or soaked in preservatives.
Tips for quickly removing shrimp veins
- Method 1: Peel the head and shell of the shrimp from the legs to the tail, using two fingers to hold the last segment tightly and pull it out. Next, use a knife to cut along the back of the shrimp to expose the black vein and then use a toothpick to remove it.
- Method 2: After cleaning the shrimp, insert a toothpick into the neck of the shrimp and pull the black vein out, discarding it.
- Method 3: Clean the shrimp and use scissors to cut along the shrimp shell to expose the black vein, then rinse under running water to clean.
How to choose wonton wrappers
- Wonton wrappers usually have a bright yellow color and carry a distinctive aroma from eggs and flour. The outer layer of dough should not be too dry, and the wrappers should be soft and flexible.
- Types of wrappers sold in markets are usually only good for one day and cannot be kept overnight as they will become dry and difficult to wrap. Therefore, you should try to go early and buy wonton wrappers for the best cooking results.
- You can make wonton wrappers at home to ensure safety according to TasteVN’s recipe.
See more:
With the recipe from TasteVN, you can easily make 2 dishes of Chinese-style Pork and Chicken Meatballs with shrimp filling and pork filling prepared just right. Wish you success!
