Here's my classic Hong Kong/Guangzhou 鲜虾猪肉烧卖 shrimp and pork shumai recipe. That's where you can go enjoy the best shumai as a dim sum treat. But I'm going t
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See Also: Dumpling Recipes, Pork RecipesShow details
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.