Shumai is a traditional Chinese dim sum, and it is most popular in Canton cuisine, many fillings varieties have been created to adapt to the different regional tastes throughout China.
Note – For this recipe you will need a steamer. We recommend this version on Amazon.
- 3 1/2 oz. pork
- 1 1/2 oz. black wood ear, soften
- Shumai wrappers, as needed
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp ginger powder
- 2 tsp green onions
- 1/4 tsp salt
- Soak black wood ears in warm water until soft, remove and drained for pork shumai recipe.
- On the cutting board, slice and chop wood ears into tiny pieces, place in a big mixing bowl.
- Slice pork across the grain into thin pieces, and then chopped, mix with marinated ingredient.
- Combine together the pork with wood ears in mix bowl, stirring lightly until completely blended.
- Make 5-6 shrivel on the edges of shumai wrappers with rolling pin, like a blooming flower.
- Place the wrapper on your left hand and spoon filling with right hand, add them in the middle.
- Seal the 1/3 edges with right hand lightly, repeat the process until your finish all filling ingredients.
- Brush the steam rack with dash of oil for sticking, add the shumai and steam for 15 minutes at high heat.
- Turn off heat and let it set for 1-2 minutes, remove and serve hot with dipping sauce (such as soy sauce).