Friday, January 15, 2010

Shu Mai

I haven't been to proper yum cha in soooooo long. And despite lots of delicious food at the Langham buffet i went to this week (chocolate Naan anyone?), the shu mai were mushy and flavourless. Remedy: make my own!

To be honest, one might say i've never had much luck making dumplings. One new year i made pot stickers which stuck irrevocably to the pot, and a mushy, squishy shu mai, and have made xiao long bao that, despite being tasty, looked and had a texture more akin to steamed pork roll. Since then i've learnt that shu mai filling should never see the inside of your food processor! And with these shu mai, i didnt have to worry about getting the dumpling skin right.

Ingredients (Makes around 35)
  • 350gm ground pork
  • 350gm shelled and deveined prawns
  • About 1 heaped tbsp canned bamboo shoots, chopped finely
  • 5 shiitake, rehydrated and chopped finely
  • 1 tbsp minced ginger
  • 3 shallots, minced
  • 1 tbsp corn flour
  • 1 tsp sesame oil
  • 1 tsp salt
  • 3 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp mirin
  • 35 wanton wrappers
  • Carrot, for garnish
  • Soy sauce for dipping


Chop the prawns finely but do not resort to the food processor. 
In a large bowl, mix prawns, pork, bamboo shoots, shallots and ginger. Mix really well.
Add the wet ingredients and mix through.
Add corn flour and mix through.

Get a wanton wrapper and put one heaped tsp of the filling into the centre

Make a rough circle with your thumb and index finger, and place the wanton wrapper and filling ontop.
Push the filling through the hole between your fingers, to form a 'basket' around the filling.
Flatten out the top, and the place finished dumpling down to flatten the bottom.
Repeat until all filling / wrappers are used.
Steam in bamboo baskets for 20 minutes or until cooked.
Eat eat eat!

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