There are times when I am craving for shumai (alternative names are shiumai, shiomai). Perhaps my first affection to this popular dumplings in East Asia and Southeast Asia started when a friend in college got some other friends and me to make it together. It’s really easy to make, yet it keeps well for several days and can be frozen for later use.
I remembered we actually had shumai for several days during breakfast during our Spring break trip. and imagine… we didn’t keep it in the fridge. Considering the weather, that’s probably why it was still alright. I won’t recommend keeping it the same way if the weather is hot. Better be safe then sorry.
I also used a shumai mold I bought from Daiso. It’s actually meant for making shumai in the microwave, but I used it as a mold instead. However, the skin is not exposed to the steam directly, so it’s important to wet it to make sure it’s thoroughly cooked. Otherwise, we’ll end up with hard, rubbery skin.
Since I ran out of the skins, I also made the gluten-free version. Just steam the filling, there we have the gluten-free version.
Meat and Shrimp Shumai
- 250 g ground chicken or pork
- 100 g shrimp, minced
- garlic, minced
- couple of shiitake mushroom, or wood ear mushroom
- spring onion, chopped
- 1 eggo
- 1 tbp sesame oil
- salt, pepper, and sugar to taste
- wonton or shumai wraps
- grated carrot or tobiko
- Combine all meat, garlic, mushroom, spring onion and seasoning.
- If using shumai mold, layer it first using the wraps. Spray some water until the skins are just wet.
- Scoop 1/2 tbsp of filling into each wrap.
- Top with grated carrot or tobiko
- Steam for 10-15 minutes.
For the manual way of shaping shumai, see JustBento.com