Recipe: Pork and Shrimp Shumai
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
18 shumai
Ingredients
  • 1 pound ground pork
  • 2 ounces peeled and deveined shrimp, minced
  • ¼ cup dried shiitake mushrooms, rehydrated and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing cooking wine
  • ½ tablespoon sesame oil
  • ½ tablespoon kosher salt
  • ¾ teaspoon sugar
  • ½ teaspoon freshly ground white pepper
  • 2 small scallions, trimmed and minced
  • One 1-inch piece ginger, peeled and minced
  • 18 round dumpling wrappers
  • Soy sauce, for serving
  • Chinese hot mustard, for serving
Directions
  1. Make the filling: In a large bowl, combine all the filling ingredients and mix until incorporated.
  2. Assemble the shumai: For each shumai, spoon 2 tablespoons of the filling into the center of a dumpling wrapper. Using a butter knife, press the edge of the wrapper in toward the center. Continue this around the circumference of the wrapper, indenting every ¼ inch.
  3. In a steamer (preferably bamboo) set over a pot of simmering water, steam the dumplings in batches, covered, until cooked through, 10 minutes. Transfer to a platter and serve with soy sauce and Chinese hot mustard on the side.