Shrimp Shumai

Name: Shrimp Shumai
Prep time: 1 h
Cook time: 7 min
Total time: 1 h
Yield: 39 pcs
Ingredients: 39 pieces shumai skin; 2 ⅔ ounces (75 grams) crab meat, decorative; 21 ounces (600 grams) lean meat, chopped; 5 ⅓ ounces (150 grams) fatty pork, chopped; 21 ounces (600 grams) shrimp, chopped; 5 ⅓ ounces (150 grams) mushrooms, moist and chopped; 2 teaspoons (14 grams) salt; 4 tablespoons (38 grams) corn starch; 1 tablespoon (19 grams) chicken stock powder; 1/2 teaspoon pepper; 3 tablespoons (38 grams) sugar; 1 teaspoon (6 grams) flounder fish seasoning; 2 tablespoons (29 grams) sesame oil; 2 tablespoons (29 grams) lard

Juicy, Savory Shrimp Shumai

These delicious freshly steamed shrimp shumai are among the most popular of authentic Cantonese-style dishes, and their various recipes and cooking methods are essential topics of discussion in any Cantonese dim sum restaurant.

How to make the best shumai skin?

In the past, making shumai skins meant kneading the dough by hand, using a mixture of eggs, flour, salt water and pure water. This method resulted in the traditional thin dough layer with a more pronounced eggy taste.

Today, in an effort to save time and cost, the shumai skin is often machine-stirred. Although the quality is not bad, these shumai lack the traditional eggy flavor and unique taste of the hand-made recipes.

For shumai with the most authentic Cantonese-style taste, make the dough from scratch!

Delicious Chinese Shrimp Shumai Served In Bamboo Steamer — Delicious Chinese Shrimp Shumai Served in Bamboo Steamer

Servings : 39 pcs

Total Time : 1 hour

Ingredients

39 pieces shumai skin
2 ⅔ ounces (75 grams) crab meat, decorative

Filling Ingredients

21 ounces (600 grams) lean meat, chopped
5 ⅓ ounces (150 grams) fatty pork, chopped
21 ounces (600 grams) shrimp, chopped
5 ⅓ ounces (150 grams) mushrooms, moist and chopped

Seasonings

2 teaspoons (14 grams) salt
4 tablespoons (38 grams) corn starch
1 tablespoon (19 grams) chicken stock powder
1/2 teaspoon pepper
3 tablespoons (38 grams) sugar
1 teaspoon (6 grams) flounder fish seasoning
2 tablespoons (29 grams) sesame oil
2 tablespoons (29 grams) lard

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Preparations

Clean the lean meat, and drip dry. Add salt, pepper, and corn starch, and stir until a pasty mixture is formed. Add one tablespoon of water and stir.

How to make Shrimp Shumai filling

Rinse the shrimp and beat into a paste, then add in the fatty pork, mushrooms, and all other filling ingredients (except for the sesame oil and lard) and stir evenly. Finally, mix in the sesame oil and lard as well, and place in the freezer for 4 hours.

How to assemble a Shrimp Shumai

Take one of the shumai skins, and place approximately 1 ⅓ ounces of filling on top. Pinch the dough together to form an enclosed dumpling shape, and decorate the top with crab meat.

Put it all together

Arrange the dumplings on oil paper, and place in the steamer to cook under high heat for 7~8 minutes.