Authentic Cantonese Shumai (Steamed Pork and Shrimp Dim Sum Dumplings)
Plump open-faced dim sum dumplings packed with bouncy hand-minced pork collar, juicy tiger prawns, earthy rehydrated shiitake mushrooms, and garnished with glowing orange flying fish roe.
History & Origins
Pillar of Hong Kong Yum Cha Culture
Originally originating along the ancient Silk Road teahouses of Huhhot, Shumai was perfected in Guangzhou and Hong Kong as an indispensable staple of the Cantonese Dim Sum tradition. Alongside Har Gow, Shumai represents the supreme benchmark of dim sum craftsmanship.
Ingredients
Hand-Minced Pork & Prawn Filling
- •1 lb Fatty pork collar or pork belly, hand-minced coarsely
- •8 oz Raw tiger prawns, peeled, deveined, and cut into chunks
- •4 dried Chinese shiitake mushrooms, rehydrated and finely diced
- •1 tbsp Shaoxing wine and 1 tbsp premium oyster sauce
- •1 tbsp Pure sesame oil, 1.5 tsp cornstarch, 1/2 tsp white pepper
Finishing, Garnishes & Chef’s Additions
- •24 sheets Thin yellow round Hong Kong wonton wrappers
- •2 tbsp Flying fish roe (tobiko) or diced carrot for crown garnish
- •2 tbsp Chiu Chow chile oil and light soy sauce for dipping
Step-by-Step Instructions
PREPARATION & METHOD
Vigorously stir minced pork in one direction with salt and cornstarch until sticky and pale. Fold in diced prawns, rehydrated shiitakes, Shaoxing wine, and sesame oil.
Place 1 tablespoon filling in the center of a yellow wonton wrapper. Gather the sides up around the filling into an open-topped cup with a flat base. Top each with a pinch of tobiko.
Arrange dumplings in parchment-lined bamboo steamer tiers. Steam over vigorously boiling water for 10-12 minutes until filling is firm, bouncy, and glistening.
Beverage Pairing
Aged Pu-erh or Jasmine Green Tea
The rich earthy depths of fermented Pu-erh tea cut effortlessly through pork richness while cleansing the palate.
Culinary Science Insight
Myosin Extraction for Signature ‘Springy’ Snap (Q-Texture)
Vigorously beating minced pork with salt extracts salt-soluble myosin proteins, forming an elastic cross-linked gel network that produces the prized snappy, bouncy texture.