Tianjin-style Shumai

Ingredients

In Tianjin cuisine, Shumai is often made with a higher proportion of shrimp compared to the traditional Chinese version. Additionally, Tianjin-style Shumai incorporates local seasonings and spices, such as Tianjin preserved vegetables, to add a unique flavor profile. The dumplings are also typically smaller in size, allowing for a more delicate eating experience. We alse have the original recipe for Shumai, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 1 tablespoon Tianjin preserved vegetables, finely chopped 1 tablespoon Tianjin preserved vegetables, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 30 round dumpling wrappers 30 round dumpling wrappers
• Chopped green onions and cilantro, for garnish Chopped green onions and cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the ground pork, shrimp, Tianjin preserved vegetables, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, sugar, white pepper, and salt. Pulse until well combined but still slightly chunky.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling in the center. Gather the edges of the wrapper and pleat them together, leaving the top open. Repeat with the remaining wrappers and filling.
3. 3.
   Steam the Shumai in a bamboo steamer lined with parchment paper for 10-12 minutes, or until the filling is cooked through.
4. 4.
   Garnish the Shumai with chopped green onions and cilantro. Serve hot with a dipping sauce made from soy sauce, vinegar, and chili oil.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand.
• Tianjin preserved vegetables — Rinse the preserved vegetables thoroughly before chopping to reduce the saltiness.

Tips & Tricks

• For a more flavorful filling, marinate the ground pork and shrimp in the soy sauce, Shaoxing wine, and sesame oil for 30 minutes before combining with the other ingredients.
• To achieve perfectly pleated Shumai, practice folding the dumplings using a circular motion with your thumb and index finger.
• If you prefer a spicier dipping sauce, add a dash of chili oil or minced chili peppers.

Serving advice

Serve Tianjin-style Shumai as an appetizer or part of a dim sum spread. Arrange them on a platter and garnish with additional chopped green onions and cilantro for an appealing presentation.

Presentation advice

Arrange the steamed Shumai in a traditional bamboo steamer, allowing the delicate pleats to be visible. Serve them with the dipping sauce in small individual bowls or a communal sauce dish.