Shummai Recipe

Shummai also known as steamed pork dumplings is a famous dish for Chinese dim sum. Different from dumplings, with the top unsealed, it looks like pomegranate. But for me, it looks really like a flower. I have write a post introducing Chinese Shummai. Besides, do have a check of my Xiao Long Bao recipe if you love this one. I bet you will love that one too.

Today Elaine will show you the details about making the flower like shummai step by step.

Firstly a picture of the final dish! Love it. Let’s begin.

Shummai Recipe

There are two part of making shummai at home similar with dumplings: the wrappers and the filling. Firstly we come with the filling.

To make the filling, we need glutinous rice, mashed pork, chopped carrots, chopped mushrooms and green beans and corns.

The glutinous rice should be soaked firstly around 24 hours so prepare it the day before you start to make this yummy shummai at home.

Then move the rice out and steam the glutinous rice on steamer for around 15 minutes. Then transfer the rice out to a plate.

Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots, mushrooms and green beans in. Keep stir-frying for another 3 minutes.

And then add the steamed rice in along with salt, five spicy powders, light soy sauce and black pepper powder in. Keep going and mix well.

Shummai Recipe|ChinaSichuanFood

Then let’s begin with the wrapper.

The wrapper for shummai is almost the same with dumplings. However in order to make the final shummai more beautifully, I recommend to press some falbala with a rolling pin just like the picture shows.

 

Then start to fold shummai.

Scoop around 1 tablespoon of filling to place in the middle of the wrapper in your left hand. And then use the thumb and index finger to frap the shummai around 1/3 from the edge.

how to fold shummai

And modify the shape finally.

Shummai

The following work is steaming. Count for around 15 minutes and begin to enjoy.

Shummai Recipe|ChinaSichuanFood

Shummai Recipe

Shummai Recipe
Prep Time: 24 hours
Cook Time: 40 minutes

Serve: 4

Step by step guide to show you how to make shummai--one member of Chinese steamed dumpings at home.

Ingredients

  • 1/2 pound glutinous rice
  • 1/2 pound mashed pork
  • 1 tablespoon cooking oil
  • 4 middle size shitake mushroom chopped
  • 1 tablespoon green beans and corn
  • 2 tablespoons chopped carrots
  • 2 teaspoons salt
  • 2 teaspoons light soy sauce
  • 1 teaspoon five spicy powder
  • 1 teaspoon black pepper powder
  • 1 pound dumpling wrapper

Instructions

  1. Soak the glutinous rice with clean water at least for 24 hours. Move out and drain.
  2. Heat up water in wok and put the steamer on. Steam the rice for around 15 minutes. Then transfer the rice out to a plate.
  3. Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots, mushrooms and green beans and corns in. Keep stir-frying for another 3 minutes.
  4. And then add the steamed rice in along with salt, five spicy powders, light soy sauce and black pepper powder in. Keep going and mix well.
  5. Scoop around 1 tablespoon of filling to place in the middle of the wrapper in your left hand. And then use the thumb and index finger to frap the shummai around 1/3 from the edge. And modify the shape according.
  6. Brush some oil on the bottom of the shummai and steam for another 15 minutes.
  7. Serve hot!

Notes

Do not eat too much at one time since the glutinous rice is not too easy to digest.

Shummai Recipe|ChinaSichuanFood

A closer looking.

Shummai Recipe|ChinaSichuanFood

Elaine is trying some traditional Chinese Spring Festival Recipes. I am ready for the family dinner. Following are other nice food to recommend. Hope you like them too.

Baozi–steamed buns with tofu

Vegan Baozi(Chinese steamed buns)|ChinaSichuanFood

Chinese Steamed Buns

Chinese Steamed Buns

Pot-stickers with chive and pork as filling

pot sticker recipe| ChinaSichuanFood

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Comments

    • Elaine Luo says

      Hi Melissa,

      glutinous rice is a common filling for sui mai in china and it really tastes great with the seasonings or only sugar. Do have a try with it!

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