Pork and Shrimp Shumai
Ingredients
- 300 gGround pork (plain)
- 150 gShrimp (peeled and coarsely chopped)
- 50 gwater chestnut (chopped)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 tbspsoy sauce
- 1 tbspSake or rice alcohol
- 1 tspSesame oil
- 1 tspWhite sugar
- 1 pinchWhite pepper ground
- 1 tspGinger powder
- 1 tbspCorn starch
- 20 pcwonton wrappers
- 20 pcGreen peas (for garnish)
- 1 tspFresh ginger (grated)
Method
Tender and juicy bites wrapped in a thin, translucent dough. The scent of ginger and sesame oil wafts from the steamer as soon as it's opened.
- 1
Finely chop the shrimp with a knife to keep some texture. In a mixing bowl, combine the ground pork, shrimp, and finely diced water chestnuts for crunch.
- 2
Add the chopped green onion, soy sauce, sake, sesame oil, sugar, white pepper, ginger powder, and grated fresh ginger. Incorporate the cornstarch and work the filling by hand until it becomes sticky.
- 3
Place a spoonful of filling in the center of a wonton wrapper. Fold the edges upward to form an open-topped cylinder. Pack the filling with the back of a spoon and press a green pea into the center.
- 4
Place the shumai in a steamer basket over a bed of cabbage leaves to prevent sticking. Steam over high heat for about 10 minutes. The dough should be translucent and the filling firm to the touch.
Frequently asked questions
How do you get this dish right?
- Don't overmix once the shrimp are added to keep distinct texture.
- If the filling sticks to your fingers while shaping, dampen them slightly.
- Make sure the water is at a rolling boil before placing the steamer basket.
How long does this dish keep?
Eat immediately. You can freeze raw shumai on a tray before transferring to a freezer bag.
