Homemade Pork Shumai

Ingredients

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 100g (3.5 oz) shrimp, finely chopped 100g (3.5 oz) shrimp, finely chopped
• 1/2 cup finely chopped Napa cabbage 1/2 cup finely chopped Napa cabbage
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 24 round dumpling wrappers 24 round dumpling wrappers

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 14g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, chopped shrimp, Napa cabbage, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil, sugar, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling mixture in the center.
3. 3.
   Wet the edges of the wrapper with water and fold it in half, creating a half-moon shape.
4. 4.
   Pleat the edges of the wrapper, pinching them together to seal the dumpling. Repeat with the remaining wrappers and filling.
5. 5.
   Place the shumai on a steamer lined with parchment paper or cabbage leaves, leaving some space between each dumpling.
6. 6.
   Steam the shumai over high heat for 10-12 minutes, or until the filling is cooked through and the wrappers are translucent.
7. 7.
   Serve the Homemade Pork Shumai hot, garnished with additional chopped green onions, and accompanied by soy sauce or chili sauce for dipping.

Treat your ingredients with care...

• Ground pork — Ensure that the ground pork has a good balance of lean meat and fat for a juicy and flavorful filling.
• Napa cabbage — Finely chop the Napa cabbage to ensure it blends well with the other ingredients and provides a pleasant texture.
• Shrimp — Finely chop the shrimp to evenly distribute its flavor throughout the filling.
• Dumpling wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the shumai.
• Steaming — Make sure to leave enough space between the shumai in the steamer to prevent them from sticking together.

Tips & Tricks

• For a variation, you can substitute the ground pork with ground chicken or turkey.
• Add a teaspoon of chili oil to the filling mixture for a spicy kick.
• To achieve perfectly pleated shumai, practice folding the wrappers a few times before assembling the final dumplings.
• Serve the shumai with a side of hot and sour soup for a complete Chinese meal.
• Leftover shumai can be refrigerated and reheated by steaming for a few minutes.

Serving advice

Serve the Homemade Pork Shumai as an appetizer or part of a dim sum spread. Arrange them on a platter and garnish with additional chopped green onions for a pop of color. Provide small dipping bowls filled with soy sauce or chili sauce for guests to enjoy with the shumai.

Presentation advice

Arrange the steamed shumai on a bamboo steamer lined with cabbage leaves for an authentic touch. The vibrant green of the cabbage leaves will contrast beautifully with the golden dumplings. Serve the shumai on a decorative plate or a traditional Chinese serving dish to enhance the visual appeal.