Shumai/Siumai (Pork & Prawn Dumplings)
Dim sum (點心) is the name for a southern Chinese cuisine which involves a wide range of light and small portion of food, that comes in the form of steamed, baked, or fried. I will never say ‘no’ to Dim Sum and it will always be one of my favourites! Not too long ago, Ellie from Almost Bourdain shared with us one of the Dim Sum favourites, called Woo Kok/Yam Puff – this is something you should not missed and it is always on the Dim Sum menu.
Today, Shumai/Siumai (燒賣) or Pork & Prawns Dumpling, is another on the ‘must-order’ list – well flavoured pork and chunkily cubed succulent prawns; it’s always a good combo! Making Dim Sum at home may sound like a daunting task. The only time I ate (and not made!) homemade Dim Sum was when I visited my aunty in Penang, who is very passionate in cooking. She likes to make dishes that she has never made at home! She makes a lot of dishes that are delicious and I always ask for more! Shumai/Siumai is one her specialties too.
I know that I can easily walk into a Chinese restaurant in London that serves Shumai/Siumai. But, I thought I would give it a go! It wasn’t as bad as I thought but I probably need to brush up my skills in making them a bit more pretty! I know that Chinese New Year is just 2 days away. I saw a lot of my blogger friends were busy making some scrumptious cookies – here, here, here, here, here and here! Aren’t they making you salivating? Well, I didn’t bake anything but I made some Shumai, even though it’s not a typical Chinese New Year’s dish… :D. I hope you will like this and perhaps give it a try!
I would like to wish all the Chinese readers of my blog, Gong Xi Fa Cai & A Prosperous Year of Rabbit!
Shumai/Siumai (Pork & Prawns Dumplings)
180g lean pork (minced)
200g raw prawns, peeled, deveined (coarsely chopped)
2 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp sesame oil
½ tsp white pepper
1 tsp corn starch
1½ tsp carrots (finely chopped)
20-25 sheets round wonton wrappers
a pinch of salt
1. Shell and devein the prawns. Transfer into a deep bowl, mix 1 tbsp of salt and use your hand to blend and lightly massage the prawns. Rinse under cold running water. Pat dry with kitchen towels.
2. In a food processor or by hand, coarsely chop the prawns. Transfer into a mixing bowl. Add in pork, soya sauce, oyster sauce, sesame oil, white pepper, and corn starch. Mix it thoroughly.
3. To assemble the Shumai - put a sheet of wonton wrapper on your palm. Place 1 full tablespoon of filling in the center of the wrapper. Gather the edges of the wrapper around the filling and gently pleat so that it forms a basket shape, with the top of the filling exposed. Lightly tap the dumpling’s bottom to flatten so that it can stand upright. Garnish some chopped carrots on the top. Repeat for the rest.
4. Lay a sheet of parchment paper at the bottom of a bamboo steamer for easy removal of Shumai when cooked. Arrange Shumai, leaving some spaces in between to avoid sticking.
5. Bring water to a boil over high heat in a saucepan that is big enough for the bamboo steamer to sit on. Cover and steam for 10 minutes. Remove from heat and serve warm.
Note: Shao Mai can be prepared ahead and is suitable for freezing. Give an extra 2-3 minutes if steam frozen Shao Mai.