PORK SHUMAI

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Steamed Pork Dumplings

Shumai is the Japanese take on Chinese steamed dumplings made with ground pork, aromatic seasonings and finely chopped vegetables stuffed into paper-thin wrappers. Serve them with soy sauce and karashi mustard for a flavour explosion with every bite!

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Pork Shumai

Yield

30 dumplings

Type

Side dish

Time

30 minutes

Level

Easy

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what you'll need:

» pork mince » pork belly  » soy sauce » oyster sauce » sake » sesame oil » sugar » salt » black pepper

what you'll need:

» spring onion finely diced » bamboo shoots finely diced » potato starch » white onion » fresh ginger » wonton wrappers » green peas » soy sauce for dipping » karashi (Japanese mustard)

Dice pork belly

Finely dice pork belly with a knife, the slightly chunky will improve the texture when mixed with the mince.

1

Season & knead

Knead the diced pork belly and pork mince in a bowl with soy sauce, oyster sauce, sake, sesame oil, sugar, salt and black pepper.

2

Grate onion & ginger

Grate the onion and ginger. This will help it distribute more evenly through the filling and the liquid from the grated onion will make it more juicy.

3

Mix vegetables

In a separate bowl, mix the finely diced spring onion and bamboo shoots with potato starch.

4

Combine & knead

Combine the meat, finely diced vegetables, grated onion and ginger all together and knead by hand until the ingredients are evenly distributed.

5

Form shumai

Place 1 tbsp of filling (approx 15g) in the centre of the wonton wrapper. Make sure to leave space around the edges.

6

Push it down

Make a circle with your thumb and fingers and push the dumpling down using a cutlery knife. Flatten by pushing it slightly from underneath.

7

Smooth out

Use the knife to smooth out the dent on the top and place the completed shumai in a steaming basket lined with a sheet of baking paper.

8

Top with peas

Repeat until you've used up all the wrappers and filling, then push a green pea in the centre of each shumai.

9

Heat the water

Bring a pot of water to a rolling boil.

10

Steam

Place the steaming basket over the boiling water with the lid on. Steam the shumai for 8 minutes.

11

Serve

Serve the shumai with Japanese mustard (karashi) and soy sauce for dipping. Enjoy!

12

check out FULL RECIPE »

See the full post for ingredient quantities and more information, including how to store!

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