Shumai Recipe (Left Over Ingredients Easy,Quick) (2024)

FAQs

What is shumai sauce made of? ›

Sauce for Siu Mai

You'll find dumpling joints provide a selection of soy sauce, Chinese black vinegar or white vinegar and some kind of Chilli Paste, then you make your own. I usually do: 3 parts soy sauce. 1 part vinegar.

Cantonese siumaai

Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock.

Shumai wrappers are a basic dumpling wrapper made from flour, hot water, and salt, like spring roll wrappers.

A seven-piece serving packs 12 grams of fat and about 300 calories – more than twice as many in a bowl of cooked rice. Adding soy sauce and other condiments to make the siu mai more flavourful results in more sodium being consumed, depending on how much is added.

Soy Ginger Sauce

Many Chinese restaurants serve pan-fried dumplings with a soy-ginger sauce, which is easy to recreate at home with only four ingredients needed. You simply combine soy sauce, minced ginger, sesame oil, and a little white pepper.

Do your steamed dumplings always come out soggy? That's a result of too much moisture in the filling.

Siu Mai is a type of dumpling that is commonly found in Hong Kong Dim Sum and with street food vendors. Siu Mai in Hong Kong, unlike Siu Mai found elsewhere, will typically feature shrimp and will always be wrapped in a yellow sheet of lye water dough.

Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with green pea.

All you'll need to steam the soup dumplings is a plate, a shallow pan, and three balled-up pieces of aluminum foil. The aluminum foil balls should all be roughly the same size. To get started, place your aluminum foil balls in the pan. Fill the pan with about 1.5 inches of water, and turn on the heat.

What can you use instead of a steamer? ›

Metal Strainer or Colander

The closest replacement to a steamer basket is a metal strainer or colander. Place the strainer over a pot of water with the water level lower than the bottom of the strainer. Cover with a lid, and bring the water to a boil.

I would serve Siu Mai (Shu Mai) with perfectly fried Fried Shrimp Balls , Gai Lan with Oyster Sauce (my go-to vegetable dish at Dim Sum) and some kind of Fried Rice! If you are in the mood for more dumplings, I would make my Pork and Chive Dumplings!

Siu mai, also known as shumai, is another popular Cantonese dumpling that is believed to have originated in Southern China. Like har gow, they are a staple in type of Chinese dumplings in dim sum restaurants and are often served in the bamboo baskets in which they were steamed.

We developed our Steamed Chinese Dumplings (Shu Mai) with readily available egg roll wrappers, which are typically found in the refrigerator section of the supermarket near the tofu. (Nasoya is the most common brand.) We then cut these rectangles into smaller dumpling-size rounds.

The better quality shumais will likely use a fish roe as a topper, which steams into tiny orange pearls. You won't taste it; it's purely ornamental. Some dim sum parlors, however, may choose to save money by using minced carrots or dried goji berries. Other times you may see shumai topped with a green pea.

Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.

Shumai are stuffed with a divine mixture of rich and juicy pork, savory shrimp, earthy dried shiitake mushrooms and some of my favorite flavor bombs like Shaoxing wine, white pepper, toasted sesame oil, and oyster sauce.

Whisk together rice vinegar, soy sauce, green onions, garlic, sesame oil, red pepper flakes, and ginger in a bowl. Let sit for 15 minutes before serving. Store covered in the refrigerator for up to 1 week.