Shrimp Shumai
These plump and juicy shrimp shumai are steamed to perfection in a bamboo steamer. By massaging sugar into the ground meat first to improve moisture retention and seasoning the meat thoroughly, they are so flavorful you can enjoy them without any dipping sauce.
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🍳 Cooking Flow
Finely mince the onion and ginger; chop most of the shrimp, reserving some for topping. → Massage the sugar, salt, pepper, and seasonings into the ground meat in order, then fold in the vegetables, shrimp, and potato starch. → Wrap the meat filling in shumai wrappers and place the reserved shrimp on top. → Line a steamer basket with parchment paper and vegetables, arrange the shumai, and steam over medium heat for 10 minutes.
Cooking Steps
Brief Cooking Order
Finely mince the onion and ginger; chop most of the shrimp, reserving some for topping. → Massage the sugar, salt, pepper, and seasonings into the ground meat in order, then fold in the vegetables, shrimp, and potato starch. → Wrap the meat filling in shumai wrappers and place the reserved shrimp on top. → Line a steamer basket with parchment paper and vegetables, arrange the shumai, and steam over medium heat for 10 minutes.
Introduction
These plump and juicy shrimp shumai are steamed to perfection in a bamboo steamer. By massaging sugar into the ground meat first to improve moisture retention and seasoning the meat thoroughly, they are so flavorful you can enjoy them without any dipping sauce.
Step 1
Finely mince the onion and ginger.
Step 2
Cut the peeled shrimp into 2-3 pieces. Set aside about 1/3 of them for topping and chop the remaining 2/3 finely with a knife.
Step 3
Rinse the bean sprouts and pea shoots quickly and drain well.
Step 4
Put the ground pork and sugar in a bowl and massage well to enhance the sugar's moisture-retaining effect. Add salt and pepper, and knead until sticky.
Step 5
Add soy sauce, oyster sauce, sake, and sesame oil, and mix well to ensure the meat is thoroughly seasoned.
Ingredients List
Important Notes
💡 Massaging sugar into the ground pork first improves its water-holding capacity, resulting in a plump and juicy finish.
💡 Seasoning the meat with the condiments before adding the vegetables prevents excess moisture from being drawn out of the vegetables.
💡 Leaving some shrimp in pieces as a topping adds a beautiful aesthetic and an accent to the texture.
💡 Steaming with vegetables like bean sprouts or pea shoots underneath the shumai absorbs the meat juices and prevents the bottom of the wrappers from sticking.
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