Small Plates & Street Food · Chinese
Pork and Shrimp Shumai
Open-topped dim sum dumplings are packed with a bouncy pork and shrimp filling, then pinched into little cups and steamed until juicy. A dot of bright orange fish roe on each one adds color and a pleasant pop.
Test kitchen note: Slap the filling against the side of the bowl for a minute; it develops that springy, bouncy texture you find at good dim sum houses.
Method 6 steps
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Combine the pork, shrimp, mushrooms, scallions, ginger, soy sauce, wine, sesame oil, cornstarch, 1/2 teaspoon salt and a pinch of white pepper.
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Stir vigorously in one direction, then lift and slap the mixture against the bowl for about 1 minute until sticky and springy.
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Hold a wrapper in the circle made by your thumb and forefinger, add a tablespoon of filling and squeeze gently to form an open cup, smoothing the top flat with a wet spoon.
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Tap each dumpling on the counter so it stands upright, and set them on a parchment-lined bamboo steamer.
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Steam over boiling water for 8 to 10 minutes until the filling is firm and cooked through.
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Top each shumai with a small dot of roe and serve hot with soy sauce or chili oil.
That is the whole pie. Enjoy every slice.
Pairs well with
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