Chinese Style Shumai Dumplings

Jun 12

Written By LORN

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Ingredients:

Dumpling Wrapper:

Shumai Filling:

Dipping Sauce:

Note: Volumetric conversions may vary depending on the ingredient. It's recommended to use a kitchen scale for accurate measurements.

Instructions:

Prepare the Dumpling Wrapper:

In a small saucepan, combine the water and optional egg yellow food coloring. Bring it to a boil and then remove from heat.
In a food processor, add the all-purpose flour and salt.
With the processor running, slowly stream in the hot water mixture to hydrate the flour. Process until a dough is formed.
Transfer the dough to a work surface and knead it by hand for 2 minutes until it becomes smooth and elastic.
Place the dough in a bowl, cover it, and set it aside to rest.

Make the Shumai Filling:

In a bowl, combine the shrimp and baking soda to coat well. Let it sit for 10 minutes.
Transfer the shrimp to a cutting board and mince them until chunky but not totally broken down.
In the same bowl, add the minced shrimp, ground pork, chopped pork belly, cooked shiitake mushrooms, soy sauce, rice wine, grated garlic, grated ginger, sugar, salt, black pepper, and cornstarch.
- To cook the shitakes, dice, then heat in a bit of oil in a saute pan with 30g/2Tbsp water
- Saute until water cooks off, then continue to saute for 1-2 more minutes or until tender and starting to take on color
Mix everything together, then switch to a whipping motion with your hand/fingers. Alternatively, use a stand mixer with a paddle attachment to develop the proteins and create a sticky and heterogeneous filling. Refrigerate until ready to fill your dumplings.

Roll out the Dumpling Wrappers:

Divide the rested dough into 20 equal 10-gram pieces. I use a scale, but you can eyeball it.
Take a dough piece and roll it into a ball between your palms.
Flour the dough ball liberally and flatten it into a 1.5-inch (4 cm) coin using the bottom of a prep bowl.
Use a tapered rolling pin to roll out the dough into a slightly oblong shape. Rotate the dough 90 degrees and repeat until thin and about 4 inches (10 cm) in diameter. Repeat the process with the remaining dough pieces.

Shape the Shumai Dumplings:

Scoop 30 grams of the filling onto the center of a piece of rolled out dough
Place the wrapper in the corner of your palm and thumb.
Tuck and fold the sides of the wrapper while slowly pushing the filling upwards, pleating the dough as you fold.
Gently press down the filling, creating a flat top.
Repeat the process with the remaining wrappers and filling until all the dumplings are formed.

Steam the Shumai Dumplings:

Place a steamer rack into a large enough sauce pot to hold it along with about a quart of water. I used a 3qt saucier. Bring to a boil over the stove. Do the same if using a steamer basket, just be sure to line the bottom of the basket with parchment rounds or cabbage leaves to prevent sticking. With either method, be sure the water level is below the steamer/steamer basket.
Once the water is boiling, spray the steamer with pan spray (or swipe it with an oil coated paper towel and tongs). Arrange the dumplings in the steamer, leaving space between each dumpling to prevent sticking.
Cover the pot and allow dumplings to steam for 7-8 minutes until cooked and wrappers have become slightly translucent. The internal temp should read 150F/65C.

Dipping Sauce:

In a small bowl, mix together soy sauce and Chinese black vinegar in a ratio of 2 parts soy sauce to 1 part vinegar.
Adjust the ratio according to your taste preferences.

Serve and Garnish:

LORN

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