Dim Sum

Dim sum is a beloved Chinese cuisine that consists of a wide variety of bite-sized dishes. It is often enjoyed as a brunch or lunchtime meal, where friends and family gather to savor an assortment of small, delectable delicacies. One of the joys of dim sum is the opportunity to try a diverse range of flavors and textures in a single sitting. Here’s a recipe for one of the classic dim sum dishes: Shumai (Siu Mai).

Shumai (Siu Mai) Recipe:

Ingredients:

For the filling:

• 1/2 pound ground pork
• 1/2 pound shrimp, peeled, deveined, and roughly chopped
• 2 tablespoons minced water chestnuts
• 2 tablespoons finely chopped green onions (scallions)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon cornstarch
• 24 round shumai or wonton wrappers

For garnish (optional):

• Pea shoots or lettuce leaves
• Tobiko (flying fish roe)
• Sliced green onions (scallions)

Instructions:

1. In a large bowl, combine the ground pork, chopped shrimp, minced water chestnuts, green onions, soy sauce, oyster sauce, sesame oil, ground white pepper, sugar, and cornstarch. Mix well until all the ingredients are evenly incorporated.
2. To assemble the shumai, place a shumai or wonton wrapper on your palm or a flat surface. Spoon about a tablespoon of the filling into the center of the wrapper.
3. Gently gather the edges of the wrapper and pleat them around the filling, leaving the top exposed. Press the pleats lightly to secure them, allowing the filling to slightly peek out from the top. Repeat this process with the remaining wrappers and filling.
4. Prepare a steamer by bringing water to a simmer. Line the steamer basket with parchment paper or lettuce leaves to prevent sticking.
5. Arrange the shumai in the steamer basket, leaving some space between each piece to allow for expansion while steaming. Place the steamer basket over the simmering water and cover with a lid.
6. Steam the shumai for about 8-10 minutes or until the filling is cooked through and the wrappers turn slightly translucent.
7. Carefully remove the steamer basket from the heat. If desired, garnish the shumai with pea shoots or lettuce leaves, tobiko (flying fish roe), and sliced green onions.
8. Serve the shumai hot with your favorite dipping sauce, such as soy sauce, chili sauce, or a combination of soy sauce, vinegar, and sesame oil.