Shu Mai (燒賣)

Shumai - ground pork and shrimp mixed with carrots, onions, and shiitake mushrooms served as an open dumpling.

Shumai. It's one of those things I've had on my "to make" list basically forever. You know? The recipes you really want to make, but for one reason or another, never really get around to making. Maybe the recipe calls for an odd ingredient, or maybe it's too time consuming, or it's just too complex. Who knows why, but it just never gets done. Well, the time for Shu Mai has arrived! I noticed I'd accumulated all the materials as I reorganized the freezer - shrimp, wonton skins, and pork. Plus, I had a bit of extra time on Saturday, the same day we try to eat some seafood. Since the stars aligned, I decided I'd finally make Shumai!

Shu Mai (燒賣) is an "open dumpling" filled with ground pork and shrimp mixed with various minced flavorings - mushrooms, gingers, carrots, and/or water chestnuts, among others. I went simple and just used shiitake mushrooms, onion, and carrots. Just mix up your filling and then put about a heaping tablespoon onto the center of a wonton skin. I'd recommend using the circular wrappers. I only had square wrappers, so I used those instead. From there, just steam and eat! We ate these Shumai with a simple sauce of soy sauce, rice vinegar, and ginger.

What's one food on your cooking bucket list?

Shu Mai (燒賣)

by CJ Huang

Shumai - ground pork and shrimp mixed with carrots, onions, and shiitake mushrooms served as an open dumpling.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 6 servings

Materials:

Weight	Volume	Number	Material
		2	carrots, diced
		4	shiitake mushrooms, diced
		1	onion, diced
1 pound			ground pork
	1 teaspoon		sesame oil
1/2 pound			shrimp, chopped into a paste
	1/4 teaspoon		pepper
	1/2 teaspoon		soy sauce
	2 tablespoons		white or cooking wine
			wonton skins

Methods:

	1. Gather all materials.
	2. Combine all materials except wonton skins, and mix together.
	3. (This step can be switched with Step 4.) Scoop out approximately 3/4 tablespoons per Shu Mai for standard size. I made "monster sized" ones at a heaping tablespoon each.
	4. Place one wonton skin in your hand, and hold it like a cup.
	5. Place filling in skin, pressing down slightly.
	6. Cover the bottom of your steamer with cheesecloth. Napa leaves, bamboo leaves, or other similar materials will also work.
	7. Place filled Shu Mai into the steamer.
	8. Make sure the steamer is properly sealed and you have enough water in your pot.