A cross between Filipino and Chinese shumai made of ground pork, shrimp, and Chinese seasonings. Juicy, flavorful steamed dumplings that are so easy to make!
Linebamboo steamer with perforated parchment paper. This will prevent the dumplings from sticking. You can buy this in grocery stores or just make your own (see video). If using a stainless steamer, brush the surface with vegetable oil.
Filling
In a mixing bowl, combine shrimp, pork, and salt. With your clean hands, mix thoroughly until sticky. Use food-grade gloves if preferred.
Add soy sauce, Shaoxing wine, sesame oil, salt, oyster sauce, sugar, cornstarch, black pepper, carrots, and green onion. Continue mixing until combined.
Wrap and steam (watch the video, it's helpful)
Make a hole with your finger and thumb. Place the wrapper on top. Scoop a heaping tablespoon of the filling and place it in the center of the wrapper. Press the filling down with a butter knife or spoon creating a pouch. Add more filling as needed.
To flatten the base, place on a flat surface and rotate while gently squeezing at the waist. If using a square wrapper, fold protruded sides and seal with water. Skip the folding if you don't mind the flappy edges.
Place the dumplings directly into the steamer with a small gap in between. Top with finely grated carrots for a pop of color.
Cover and steam over boiling water for 8 minutes until cooked through. Serve and enjoy!
Video
Notes
Wonton/Dumpling wrapper - you can find this in the chiller section of most Asian grocery stores.
Freezing and shelf life - raw shumai can be made ahead and stored frozen. Here's how: sprinkle the sides and bottom of a tray with flour. Arrange the wrapped dumplings in the tray with a small gap in between. Freeze for 2 to 3 hours. Transfer to a zip bag or airtight container. This recipe should last for up to 1 month.
To cook frozen shumai, steam for 12 to 15 minutes over high heat. No need to thaw.
Sauce variations - soy sauce, Chinkiang/rice vinegar, and chili oil. Add sugar if preferred. This also works well with Korean dumpling sauce.