January 12, 2012

Shrimp and Pork Shumai

Shumai is one of the Chinese Dimsums that I have learned since my kids love them so much.  We normally dine-in on Sundays for dimsum and tea.  A time to gather and catch up on what we've missed for the week.  Shumai is a regular item on our table along with meat balls and ha-gaw (shrimp dumplings).  Those 3 are my kids' most favorite stuffs.  So I'm learning them one by one.  And I'd be sharing them all to you.


  • 1 lbs Lean ground Pork 
  • 1/2 lb Prawn (shrimp), peeled
  • 1/3 cup chopped water chestnuts or turnips 
  • 1 tsp grated ginger
  • 1/3 cup grated carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 whole egg
  • 5 tablespoons sesame oil
  • 2 tablespoons Chinese Rice Wine (Sake or Sherry may be substituted)
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper (locally available, or you can make one)
  • soy sauce, lemon or kumquats, sesame oil and chilli paste (for the sauce)
DIY Wrapper:
  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups unbleached whole wheat flour
Wrapper Procedure:
  • Beat egg and mix with flour till free of lumps.
  • Bring water, cooking oil and salt to a boil, then pour in flour mixture.
  • Remove from heat and beat until mixture forms a ball.
  • Divide the dough into 1 1/4 -inch balls.
  • Roll each ball on a floured board until paper thin. Set aside.
Dumpling Procedure:
  • Mix all the ingredients for the filling in a bowl.
  • From a circle with your four fingers and thumbSpoon 1 tablespoon of mixture into each wrapper. Fold and seal.
  • Meanwhile, boil water and brush steamer with oil.
  • When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
  • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
  • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil.
I am linking this up with Healthy Eats' January Challenge: Healthy Every Week.
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