These classic open-faced dumplings stuffed with a mixture of pork, shrimp and aromatics are surprisingly easy to make at home. Josh Grinker of Kings County Imperial in Brooklyn uses a combination of ginger, scallions, oyster sauce and Shaoxing cooking wine to flavor these addictive shumai. Once they're steamed, they're best served immediately with soy sauce and hot mustard for dipping.
Grinker calls for reconstituted shiitake mushrooms in the filling, so simply cover the dry mushrooms with boiling water and let them sit, submerged, for 15 minutes until soft. Then just drain and mince the shiitakes, and you're ready to go.
Then, when assembling the shumai, keep the wrappers and finished dumplings covered with a damp towel. The process takes a little bit of time, so you want to make sure the wrappers don't dry out. And if you're nervous about folding the dumplings, have no fear: Here's a quick video to show you how.
To learn more, read "Something Sumthing."
Pork and Shrimp ShumaiRecipe adapted from Josh Grinker, Kings County Imperial, Brooklyn, NY
Yield: 18 shumai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
For the Filling:
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
For Assembly and Serving:
18 round dumpling wrappers
Soy sauce, for serving
Chinese hot mustard, for serving
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.
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