Shu-mai dumplings

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 286, total fat 11 G., saturated fats 3 G., proteins 15 G., carbohydrates 31 G., fiber 1 G., cholesterol 63 mg, sodium 628 mg, sugar 1 G.

"Dim sum literally translates as 'filling the heart.' And I love filling my belly with this Cantonese breakfast!" shares Jet Tila. "It originated in small teahouses in southern China, where steamed and fried dumplings were served with tea. Shu mai is my favorite type. They're shaped like drums, stuffed with shrimp and pork, and they truly are the most delicious."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 Chinese dried black mushrooms
340 g coarsely ground pork (from the shoulder)
240 g shrimp, peeled, deveined and coarsely chopped
1.5 tbsp (22 ml) oyster sauce
1 tbsp. l. (15 ml.) sesame oil
2 tsp. (10 gr.) sugar
1 teaspoon cornstarch
0.5 tsp salt
A pinch of white pepper
1 package of round Hong Kong dumpling dough pieces
Soy sauce, garlic chili sauce and hot mustard for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced pork, shrimps, mushrooms, oyster sauce, starch, white peppercorns, sesame oil

Cooking the dish according to the recipe:

Filling:

Soak the mushrooms in hot water for 30 minutes. Rinse them, remove the stems, and finely dice the caps. In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt, and pepper. Mix well (you can also use a stand mixer with a paddle attachment). Cover the filling and let it marinate for at least 1 hour or overnight in the refrigerator.
Dumplings:

Place a piece of dumpling dough on a work surface. Spoon about 2 tablespoons of filling into the center. Hold the filling in place with your fingers, and with your other hand, wrap the dough around the filling. Make sure the top of the filling fits snugly against the dough.

Place the dumpling on a work surface and flatten it slightly. Assemble the remaining dumplings. Steam the dumplings in a steamer over high heat until done, about 7 minutes. Serve with soy sauce, chili garlic sauce, and hot mustard.

Author of the recipe - Jet Tila is a renowned American chef and restaurateur.

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