How to Make Shrimp Shumai

I love Chinese food.

I mean I really love it. 

I love it so much I wanna marry it!!! 

     Ok, that got a little weird, but seriously, its great stuff. I could, and often do, eat Chinese food every day. Whether I am cooking it myself or hitting up my favorite local spot, conveniently located one block from my house (I'll probably do a post about it in the future) Chinese food is usually on my menu. 

     Recently I dedicated a half-day to making one of my all time favorite dishes, Shrimp Shumai. Shumai, not to be confused with Shu mai the Presidente of the Commerce Guild, member of the Separatist Council who was killed by Darth Vader on Mustafar along with the rest of the Separatist Council in Revenge of the Sith, is a delicious bite-sized Cantonese morsel that is found in Dim Sum joints all across the western world. 

     Shumai itself dates clear back to the Qing Dynasty and has undergone an innumerable amount of transformations. Shumai, also referred to as a "dumpling", is at its most basic form, a sheet of dough wrapped around a filling no larger than a golf ball.

Shrimp Shumai (aka the king of shumai)

With a little patients and the right tools, Shrimp Shumai is a breeze to make. Most of what you will need can be purchased at a local supermarket.

Ingredients:

1/2 lb of Shrimp (raw or cooked)

4oz of lean pork

1/4 of a medium sized onion

1tbls Fresh Ginger

1tbls Soy Sauce

1tbls Cooking Sherry

1tbls Corn Starch

pinch of Salt

1 package Wonton Wrappers

I have a few personal preferences when it comes to the ingredients.  First, I like to use salad shrimp because they are cheaper and have a little more "shrimpy" kick to them; I find that the big shrimp cost more and don't pack the flavor punch that is needed for a good shumai. Secondly, you can use any cut or grade of pork as long as its lean; steaks, ground, scraps, whatever you want, but I prefer lean loin. Thirdly, the amount of onion and ginger levels can be changed to suit your taste; the listed amounts are just the way I like them. Finally, there are several kinds of wonton wrappers: wheat, gluten free, big ones, small ones, some as big as your head, save yourself the brain power and just buy standard, white, thick or thin wrappers.That being said, on to the process.

How to Shumai

The Ingredients Set Out For Easy Use

Once you have rounded up all of your ingredients, prepare yourself a large work space on a kitchen counter or table. There is an easy way to make shumai and a not so easy way. My way of doing it, the easy way, is to pop all the ingredients into a food processor and turning it on high until everything is blended into a paste. The not so easy way is to do it by hand.

The Filling

Step 1: Pick through shrimp and make sure all veins and shells are removed before giving them a good rinse under cold tap water.

Step 2: Place shrimp on a clean cutting board and use the back of a butcher knife to mince the shrimp into a paste and add it to a large mixing bowl.

Step 3: Mince the pork with the sharp side of the knife until almost a paste (some chunks will remain). Add pork to bowl mixing bowl containing shrimp.

To Save Time I Use a Food Processor and
Whip Everything Into A Thick Paste

Step 4: Finely chop onion and peeled ginger and add into bowl with the meat

Step 5: In separate bowl, mix soy sauce, sherry, salt, and cornstarch until starch dissolves. Add mixture to large bowl.

Step 6: Mix all ingredients well until a paste is formed

Forming the Shumai

Step 1: Place 1/2 tablespoon of the mixture into the center of a wonton wrapper and wet the edges with a small amount of water.
Step 2: Bring all the sides into the center and press to gently seal the bottom and sides (the tops should still be exposed with the shrimp mixture). Flatten the top and place onto a baking sheet. Repeat until all the filling and wrappers have been used.

Cooking These Bad Boys

Boil/Steaming the Shumai

Traditionally Shumai are steamed in bamboo baskets over a pot of boiling water. Since those things are a pain in the booty to clean, I prefer the boil/steam method.

Step 1: To cook your freshly made Shumai, place them in wide-bottomed frying pan and fill the pan with water until the water level reaches half way up the Shumai.

Step 2: Bring the water to a boil and cook for 10 minutes

Whats Next

At this point the Shumai are fully cooked and ready to consume. One of the joys of Shumai is that it keeps in the freezer very well. If you are looking to make a large batch to freeze, there are a few precautions to take.

Shrimp Shumai On The Cooling Wrack

First, when the Shumai are done cooking, place them on a wire grate or wax paper (not touching each other) and pop them in the freezer for about an hour. If they are not given time to cool, they will stick together in the freezer bag and ruin the Shumai. 

Secondly, Once the Shumai are frozen, you may transfer them into a freezer bag until you are ready to eat them.

When ready, just pull them out of the freezer and arrange them on a microwave safe plate. Cover the dumplings with saran wrap and microwave on high for two minutes.

There you have it, freshly made Shrimp Shumai right from your very own kitchen! If you have any questions, feel free to comment below! HIYa!!!