📝 About This Recipe
These open-faced dumplings are a cornerstone of Cantonese Dim Sum, beloved for their pleated yellow wrappers and succulent, savory filling. This recipe balances rich ground pork with snappy shrimp and earthy shiitake mushrooms to create an explosion of umami in every bite. Steamed to perfection and topped with a bright dot of color, they are as visually stunning as they are delicious.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (at least 20% fat for juiciness)
- 1/2 lb Shrimp (peeled, deveined, and coarsely chopped)
- 4-5 pieces Dried Shiitake Mushrooms (rehydrated and finely minced)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 2 cloves Garlic (finely minced)
- 2 pieces Scallions (finely chopped, white and light green parts)
Seasonings
- 1 tablespoon Soy Sauce (light soy sauce preferred)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Shaoxing Wine (dry sherry is a good substitute)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Ground White Pepper
- 2 tablespoons Cornstarch (helps bind the filling and retain moisture)
Assembly & Garnish
- 30 pieces Wonton Wrappers (round yellow egg-based wrappers)
- 30 pieces Frozen Peas or Diced Carrots (for the decorative top)
Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Chinkiang Black Vinegar
- 1 teaspoon Chili Oil (with flakes)
👨🍳 Instructions
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1
Prepare the mushrooms by soaking them in warm water for 20 minutes until soft. Squeeze out excess water, remove the stems, and mince the caps finely.
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2
In a large mixing bowl, combine the ground pork, minced mushrooms, ginger, garlic, and scallions.
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3
Add the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch to the pork mixture.
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4
Mix the filling vigorously in one direction for 3-5 minutes. Occasionally pick up the meat mass and throw it back into the bowl; this 'slapping' technique creates a bouncy, springy texture.
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5
Gently fold in the chopped shrimp until just combined, ensuring they remain in chunks for a better mouthfeel.
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6
To assemble, place a wonton wrapper in the palm of your hand and add about 1 tablespoon of filling to the center.
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7
Gather the edges of the wrapper up around the filling, pleating as you go, leaving the top open. Squeeze the 'waist' of the dumpling slightly to secure the shape.
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8
Tap the bottom of the shumai on a flat surface so it can stand upright on its own.
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9
Smooth the top of the filling with a butter knife dipped in water and place a single pea or a tiny piece of carrot in the center for garnish.
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10
Line a bamboo steamer with parchment paper (with holes poked through) or cabbage leaves to prevent sticking.
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11
Arrange the shumai in the steamer, leaving about an inch of space between them. Steam over boiling water for 10-12 minutes until the pork is cooked through and the wrapper is translucent.
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12
Mix the dipping sauce ingredients together and serve the shumai immediately while piping hot.
💡 Chef's Tips
For the best texture, use pork with a good fat-to-lean ratio; lean pork will result in a dry and tough dumpling. Don't skip the 'beating' of the meat; this process develops the proteins and gives the shumai that signature 'snap' found in dim sum restaurants. If you can only find square wonton wrappers, use a circular cookie cutter to trim them into rounds to avoid excess dough at the top. Keep your unused wrappers covered with a damp cloth while you work to prevent them from drying out and becoming brittle.
🍽️ Serving Suggestions
Serve alongside a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. Pair with other dim sum classics like Har Gow (shrimp dumplings) or Char Siu Bao (BBQ pork buns) for a full brunch experience. Offer a side of spicy Chinese mustard or extra chili oil for those who enjoy a kick of heat. A simple side of blanched Gai Lan (Chinese broccoli) with oyster sauce provides a fresh, crunchy contrast to the rich dumplings.