Growing Chefs! Ontario Shumai

Shumai

Shumai are a classic Chinese dumpling that usually uses a mixture of ground pork and finely chopped shrimp. They are a unique shape since the top of the dumplings are left open when steaming, and they are topped with a small pinch of finely grated carrot
Difficulty
Intermediate
Yield
Serves 6
Ingredients
1/2 pound ground pork1 1/2 tablespoons tapioca starch1/4 cup water1 1/2 tablespoons grapeseed oil1/2 tablespoon sesame oil1/2 pound shrimp1/2 cup chopped water chestnuts2/3 cup chopped shiitake mushrooms1 tablespoon minced ginger1/4 cup sliced scallions2 tablespoons oyster sauce1 teaspoon kosher salt1 teaspoon sugar1/2 teaspoon white pepper1/4 cup finely diced carrots 25 to 30 thin round dumpling wrappers, preferably 3 1/4-inch diameter
Equipment
Cutting boardChef knifeMeasuring cupsMeasuring spoonsSpatulaBaking sheetParchment paperTongsRaspLarge pot with steamerWooden spoonBowls of various sizesTasting spoonsClean dish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure ground pork. Measure tapioca starch and water and mix the slurry together, add that to the ground pork and knead the pork for 2 – 3 minutes to tenderize it. Measure the grapeseed and sesame oil into the bowl and stir it in well, and set aside.

Chop the shrimp into small pieces and add them to the bowl with the ground pork.

Chop the water chestnuts finely and add them to the meat mixture.

Finely chop the shiitake mushrooms and add it to the meat mixture.

Finely mince the ginger and scallions and add them to the meat mixture.

Measure out the oyster sauce, salt, sugar and white pepper and add it to the mixture. Mix the ingredients together well.

Finely shred carrots with a rasp or very fine grater.

Get Cooking!

Take 1 dumpling wrapper and put about 2 tablespoons of filling in the centre of the wrapper, and coming about 1 centimetre away from the edge of the wrapped.

Start to crimp the wrapper working around and pinching it at 0.5 centimetre intervals, so that the top of the wonton comes together the forms a cone shape. Flatten the bottom of the dumpling, and flatten the top of the dumpling with a spoon to push the filling into it. It should look like a volcano with the top open.

Make sure to fill the dumpling all the way to the top. Transfer the dumpling to your lined bamboo steamer or plate. Continue filling and shaping the dumplings until you run out of the filling.

Top each dumpling with about 14 teaspoon of finely diced carrots.

To cook the dumplings, cover the bamboo steamer with the lid. Fill a wok with water. It should cover about 2 ½ inches from the bottom of the wok. Bring the water to boil. Then, carefully place the covered bamboo steamer directly over the boiling water.

Let the dumplings cook for 7 to 8 minutes. Remove the steamer basket from the wok and serve.