Our love of dim sum is no secret and from that love came this Pork and Shrimp Shumai recipes for both shrimp and pork steamed shumai dumplings. If you were ever on the fence about trying to make steamed Chinese dumplings at home, then we think you’ll find that this recipe is a good way to learn.
- ½ lb. shrimp, peeled and deveined
- ½ lb. ground pork
- 3 tbsp sesame oil 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp grated ginger
- ½ tsp salt
- 2 pinches ground white pepper
- 2 tsp Shaoxing wine
- 25 round wonton wrappers
- ½ carrot, finely minced
- Mince the shrimp by flattening each piece with the side of a knife, then roughly chopping each one.
- Mix the shrimp and the ground pork.
- Add the sesame oil, cornstarch, soy sauce, ginger, salt, pepper, and
- Shaoxing wine to the shrimp and pork. Combine thoroughly.
- Make an “O” with your thumb and index finger. Place one wonton wrapper on the “O” and gently press it down to create a small cup.
- Using a tsp, fill the wonton cup to the top with some pork and shrimp mixture. Use the back of the tsp to press the filling into the cup.
- Line a bamboo steamer with parchment paper liners or napa cabbage leaves. Arrange the shumai on top of the liners or leaves.
- Top each shumai with a bit of minced carrot.
- Steam for 10 minutes or until the meat is cooked through.
- Serving Size: 4
- Calories: 366
- Sugar: 0g
- Sodium: 864mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 117mg
Keywords: Pork and Shrimp Shumai