FOOD NEWS
The Way Hawaii's Pork Hash Differs From China's Shumai
BY JULIA HOLLAND
Pork hash, an open-faced dumpling, arrived in Hawaii in the late 1800s with Chinese immigrants. While a derivative of Chinese shumai, pork hash differs in a few ways.
Shumai originated centuries before pork hash, and these open-topped dumplings have also spread to Southeast Asia and Japan, evolving to encompass many global varieties.
Chinese shumai are small, bite-sized dumplings, whereas pork hash are about the size of a large chicken egg, around 150 percent larger than bite-sized shumai.
Shumai are often filled with minced pork, shrimp, and mushrooms, while pork hash uses ground pork and diced shrimp. Both use seasonings like soy sauce, garlic, and green onion.
However, pork hash filling also often includes oyster sauce, and uses water chestnuts in place of shumai's mushrooms. Pork hash filling is less aromatic and earthy.
Pork hash calls for an equal ratio of shrimp to ground pork for a more oceanic flavor. It's served with mustard and soy sauce for a salty, funky taste with a strong kick of heat.
Shumai are served with sweet soy sauce, vinegar, or chili oil. While pork hash is found at Hawaiian takeout spots or 7-Elevens, shumai is served at Chinese dim sum restaurants.