Shumai

Shumai

It’s been a while since I made shumai, and I was craving them lately. These dumplings are relatively easy to make at home, and they’re impressive to serve.

This version is a mix of ground pork and chopped up shrimp. You can ground the shrimp into a paste in a food processor or, for variety in texture, chop up the shrimp by hand. To some, the small chunks of shrimp might seem crude, but I like the playfulness of their texture; a pleasant surprise when you bite into the dumpling.

I use a rice cooker that doubles as a steamer to cook the shumai; same concept as a double boiler.

I recommend serving the shumai with soy sauce or ponzu for dipping. If you want to get a little fancy, you can stir a touch of hot sauce, sesame oil, vinegar and brown sugar/honey into the soy sauce.

Ingredients:

1 package won ton wrappers
1/2 pack ground pork
1/3 bag shrimp, peeled and chopped
salt and pepper to taste
soy sauce to taste

Fill the bottom of the rice cooker pot with water and bring to a boil.

Coat the boiler tray with cooking oil.

While waiting for the water to boil, mix the pork and shrimp, seasoned with salt and pepper, by hand in a bowl. Place a dollop of the mix into the middle of a won ton wrapper, and fold the wrapper edges around the filling. Leave the top of the wrapper open so the filling shows through.

When the water is boiling, fill the boiler tray with dumplings and cover to steam cook (about 10 min.). The dumplings are ready when you can stick a fork into one and the filling is firm. The next batch will cook quicker (about 7 min.).

Serve with a saucer of dipping sauce.