📝 About This Recipe
A cornerstone of Cantonese Dim Sum, these open-faced dumplings are a masterclass in texture, balancing succulent ground pork with snappy shrimp and earthy shiitake mushrooms. Wrapped in delicate egg pastry and crowned with a bright pop of carrot or roe, they are steamed to perfection to lock in their savory juices. This recipe captures the authentic 'bounce' of a professional teahouse dumpling right in your own kitchen.
🥗 Ingredients
The Protein Base
- 1 lb Ground Pork (at least 20% fat for juiciness)
- 1/2 lb Raw Shrimp (peeled, deveined, and chopped into 1/2 inch chunks)
Aromatics and Texture
- 4 pieces Dried Shiitake Mushrooms (rehydrated and finely minced)
- 1/4 cup Water Chestnuts (finely minced for crunch)
- 2 stalks Green Onions (white and light green parts only, finely minced)
- 1 teaspoon Fresh Ginger (grated into a paste)
Seasoning and Binder
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 2 teaspoons Toasted Sesame Oil
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon White Pepper (ground)
- 2 tablespoons Cornstarch (essential for the 'springy' texture)
- 1/2 teaspoon Kosher Salt
Assembly and Garnish
- 24-30 pieces Wonton Wrappers (round yellow egg-style wrappers preferred)
- 1 small Carrot (finely minced or cut into tiny discs for topping)
- 4-5 leaves Napa Cabbage (for lining the steamer basket)
Dipping Sauce
- 1 tablespoon Chili Oil (with flakes)
- 2 tablespoons Black Vinegar (Chinkiang vinegar)
👨🍳 Instructions
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1
Prepare the mushrooms by soaking them in hot water for 20 minutes. Once soft, squeeze out excess water, remove the stems, and mince the caps finely.
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2
In a large chilled mixing bowl, combine the ground pork, salt, and white pepper. Using a pair of chopsticks or a wooden spoon, stir vigorously in one direction for 2-3 minutes until the meat becomes a sticky, cohesive paste.
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3
Add the chopped shrimp, minced mushrooms, water chestnuts, ginger, and green onions to the pork mixture.
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4
Pour in the soy sauce, Shaoxing wine, sesame oil, sugar, and cornstarch. Continue stirring in that same single direction for another 3 minutes. This 'slapping' and stirring technique develops the protein strands for a bouncy texture.
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5
Cover the filling and refrigerate for at least 30 minutes. This allows the flavors to meld and makes the filling easier to handle during assembly.
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6
If using square wonton wrappers, use a circular cookie cutter to trim them into rounds, or simply trim the corners off with scissors.
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7
To assemble, place one wrapper in the palm of your hand. Scoop about 1.5 tablespoons of filling into the center.
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8
Gently squeeze your hand to form a 'waist' around the filling, allowing the wrapper to pleat naturally around the sides. The top should remain open.
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9
Use a butter knife or a small spoon to flatten and smooth the exposed top of the filling, pressing it down so the dumpling can stand upright.
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10
Place a tiny pinch of minced carrot or a single carrot disc in the center of the filling for the classic Shumai look.
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11
Line a bamboo steamer basket with perforated parchment paper or napa cabbage leaves to prevent sticking.
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12
Arrange the dumplings in the steamer, leaving about an inch of space between them as they will expand slightly.
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13
Bring a wok or pot of water to a rolling boil. Place the steamer basket over the water, cover with the lid, and steam on high heat for 10-12 minutes until the pork is cooked through and the wrapper is translucent.
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14
Mix the black vinegar and chili oil in a small bowl. Serve the Shumai immediately while piping hot.
💡 Chef's Tips
Always stir the meat in one direction; this is the secret to the 'springy' texture found in authentic dim sum. Don't over-mince the shrimp; keeping some chunks provides a wonderful contrast in every bite. If the wrappers feel dry or aren't sticking, lightly dampen the edges with a finger dipped in water. For the juiciest results, ensure your ground pork has a good fat-to-lean ratio; lean pork will result in a rubbery, dry dumpling. You can freeze these uncooked! Freeze them on a tray first, then bag them. Steam from frozen for an extra 3-5 minutes.
🍽️ Serving Suggestions
Pair with a pot of hot Jasmine or Oolong tea to cut through the richness of the pork. Serve alongside a plate of blanched Chinese Broccoli (Gai Lan) with oyster sauce. Include a side of hot mustard for those who like an extra nasal kick. Part of a larger dim sum spread with Har Gow (shrimp dumplings) and Char Siu Bao. A crisp, cold lager or a dry Riesling works beautifully if serving as a cocktail hour appetizer.