Pork-And-Shrimp Shumai Recipe

Cooking Directions

• STEP 1.In a bowl, combine ground pork, chopped shrimp, minced ginger, minced garlic, soy sauce, sesame oil, cornstarch, and white pepper.
• STEP 2.Place a spoonful of the filling in the center of a dumpling wrapper. Gather the edges of the wrapper and pleat it around the filling, leaving the top open.
• STEP 3.Repeat with the remaining filling and wrappers. Arrange the shumai on a steamer basket lined with parchment paper.
• STEP 4.Steam the shumai over high heat for about 8-10 minutes, or until the filling is cooked through and the wrappers are translucent.
• STEP 5.Serve the pork-and-shrimp shumai hot, garnished with chopped green onions and sesame seeds. Enjoy with soy sauce or chili oil for dipping.

Cooking Tips

• Make sure to finely chop the shrimp to ensure a smooth texture in the filling.
• To prevent the shumai from sticking to the steamer basket, line it with parchment paper or cabbage leaves.
• You can freeze uncooked shumai for later use. Place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag.
• To reheat frozen shumai, steam them for an additional 2-3 minutes, or until heated through.

Storage and Serving

• Leftover cooked shumai can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the shumai by steaming them for a few minutes until heated through.
• Pork-and-shrimp shumai can be served as an appetizer, part of a dim sum spread, or as a main course with steamed rice and vegetables.