SHUMAI FOOD RECIPES

Name: Pork-and-Shrimp Shumai
Total time: 45 min
Yield: Makes 3 dozen
Ingredients: 1/4 cup soy sauce; 1/4 cup black vinegar; 1 teaspoon Chinese chili-garlic sauce; 12 ounces ground pork; 6 ounces raw medium shrimp—shelled, deveined and finely chopped; 4 scallions, white and light green parts only, minced; 3 tablespoon minced peeled fresh ginger; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 1/2 tablespoons Shaoxing wine or dry sherry; 3/4 teaspoon kosher salt; All-purpose flour, for dusting; 1 package round dumpling wrappers, thawed if frozen; Napa cabbage leaves, for steaming; Blanched green peas, for garnish

PORK-AND-SHRIMP SHUMAI RECIPE - ANDREW ZIMMERN | FOOD & WINE

Pork-and-Shrimp Shumai Recipe - Andrew Zimmern | Food & Wine image

Plenty of ginger and scallions add terrific flavor to these juicy shumai dumplings from Andrew Zimmern. Slideshow: More Pork Recipes

Provided by Andrew Zimmern

Categories Pork

Total Time 45 minutes

Yield Makes 3 dozen

Number Of Ingredients 15

Ingredients

1/4 cup soy sauce
1/4 cup black vinegar
1 teaspoon Chinese chili-garlic sauce
12 ounces ground pork
6 ounces raw medium shrimp—shelled, deveined and finely chopped
4 scallions, white and light green parts only, minced
3 tablespoon minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 1/2 tablespoons Shaoxing wine or dry sherry
3/4 teaspoon kosher salt
All-purpose flour, for dusting
1 package round dumpling wrappers, thawed if frozen
Napa cabbage leaves, for steaming
Blanched green peas, for garnish

Steps:

Make the dipping sauce
Make the shumai

SHUMAI WITH CRAB AND PORK RECIPE | FOOD & WINE

Shumai with Crab and Pork Recipe | Food & Wine image

Because he’s based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, but any lump crabmeat will work well. The dumplings are juicy and flavorful on their own, so they’re best served simply with just a little Chinese mustard and soy sauce, for dipping. Slideshow: More Dumpling, Gyoza and Pot Sticker Recipes

Provided by Food & Wine

Total Time 45 minutes

Yield Makes 2 dozen

Number Of Ingredients 9

Ingredients

3/4 pound coarsely ground 80 percent lean pork
4 medium scallions, thinly sliced
2 tablespoons minced fresh ginger
1 tablespoon mirin
1 teaspoon kosher salt
1/4 pound lump crabmeat, picked over
Flour, for dusting
24 round gyoza wrappers
6 napa cabbage leaves

Steps:

In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crabmeat.
Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place about 1 1/2 tablespoons of the filling in the center of the wrapper and pinch the edges all around, forming an open cup. Transfer the dumpling to the baking sheet and cover. Repeat with the remaining wrappers and filling.
Fill a wok with 1 1/2 inches of water and bring to a boil. Arrange the cabbage leaves on 2 tiers of a bamboo steamer so they overlap slightly. Add the dumplings to the steamer and stack the tiers. Cover and steam until the shumai are just cooked, 8 minutes. Serve hot.

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