Thinly chop the shrimps. Mince the chive and onion. Grate the ginger. Mix all of the shumai ingredients together in a large bowl. With your hands, form 15 meatballs with the …
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Clean the shrimps and finely chop them. Mince the onions. Peel and grate the ginger. Mix all of the ingredients together in a large bowl. Using your hands, form around 30 …
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Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and cook …
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Separate out 1/3 of the shrimp and chop it into chunks that are the size of large peanuts. Mince up the remaining shrimp until you have a rough paste. Slice the cuttlefish …
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Shumai In a large bowl, mix all ingredients except the cabbage leaves. Knead with your hands until the meat mixture is smoothly combined (much like a meatloaf). Bring a large pot of water …
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Make the shumai: using a kitchen mixer fitted with the paddle attachment, add all of the ingredients except the scallions and wonton skins to the mixing bowl. Whip together on …
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Place the steaming rack inside the pot and have your steamer basket ready. Place pork and shrimp shumai in the Instant Pot: Place 1 layer of shumai in your steamer basket and place it …
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Finely chop & dice shrimp until it reaches a paste-like consistency (or pulse in a blender) Combine all of the ingredients in a large mixing bowl and mix well (the more you mix the …
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The word “ shumai ” probably derives from the Japanese version of steamed pork dumplings. Japanese shumai look very similar to Cantonese siu mai. Because the Cantonese pork …
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Place pork, salt, soy sauce, cooking wine, and sugar into a large bowl. Mix well with a spoon or your hands for about 30 seconds until the mixture becomes pasty. Add the …
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Place a scoop of mixture in the middle of a shumai wrapper. Stick the wrapper around the filling leaving the top part open (Please refer to the video below). Put a piece of …
Mix well. Wrap about a spoonful of the mixture into the wonton wrapper. Refer to the video above for this procedure. Repeat step 2 until all the mixture is consumed. Brush …
Press the filling down using a butter knife. Rotate the shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Place the dumpling on a surface to …
Add 2 tablespoons of egg white, 1 teaspoon of potato starch, and 1/2 teaspoon of salt to the halved shrimp, then use your fingers to vigorously "whisk" the shrimp together with …
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Turn the heat down to low boil. Remove the leaves as they separate. Set aside to cool. Combine the ground pork with “pork seasonings”. Mix well. Line a bamboo steamer with …
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Step 1. To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the …
If you're allergic to shrimp, shumai can be made with just pork. Ground beef or chicken can also be used. Of course, the flavor will vary depending on what meat you use.
Since there are different varieties of shumai depending on region and culture, you can use different types of fillings like pork, beef, mutton, shrimp, peppers, and much more. For this recipe we’re sticking with a traditional Cantonese mix of shrimp, pork, and mushrooms. You can find this version at many dim sum restaurants.
Prepare a large steamer and line the bottom with napa cabbage or lettuce (this prevents the dumplings from sticking to the steamer). Bring the water to a boil. To wrap the shumai, form an "o" with your left hand (assuming you're right handed).
Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside. Chop the shrimp into small 1/4-inch pieces and add them to the bowl with the ground pork. Add the chopped water chestnuts, shiitake mushrooms, ginger, and scallions to the bowl with the pork and shrimp.