YOUR NEXT HOME-COOKED FAVORITE

Pork shumai

Name: Pork shumai
Yield: 3
Ingredients: 30 sheets Shumai wrappers; 300 g Ground pork; 5 g Minced ginger; 10 g Chopped scallion greens; 15 ml Light soy sauce; 10 ml Cooking wine; 3 g Salt; 2 g Sugar (optional); 2 g White pepper (optional); 5 ml Sesame oil; 30 ml Unsalted cooked stock; 50 g Cooked winter bamboo shoots (optional); 100 g Cooked pork aspic (optional); 75 g Fresh shiitake mushrooms (optional); 100 g Peeled shrimp (optional)

Gather thin wrappers around pork filling, optionally adding mushrooms, bamboo shoots and aspic, then steam through.

~1 hr 10 minestimated time3servings6clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Prepare additions and season pork
Mince ginger and scallion and dice any cooked bamboo shoots, aspic and mushrooms being used. Mix pork with ginger, scallion, soy sauce, wine, salt and optional sugar and pepper, stirring until cohesive.
Look for
The pork is cohesive and additions are small enough for the filling.
Mixing & beating ↗
02
Add stock and chill
Mix in the stock gradually, letting it absorb before adding more. Fold in the chosen additions and sesame oil. Cover and refrigerate for 30 min. Keep optional shrimp refrigerated separately and clean raw-meat utensils promptly.
Look for
The filling absorbs the stock without becoming runny and holds its shape under refrigeration.
Mixing & beating ↗
03
Shape the shumai
Place a modest amount of filling in each wrapper and gather the sides, leaving the top open and flattening the base. Divide optional shrimp across the tops, cutting them if necessary rather than overfilling.
Look for
The shumai stand upright with open tops and contained filling.
Preparation ↗
04
Arrange with space in the steamer
Line the steamer with perforated steaming paper and leave gaps between shumai. Add sufficient water below the basket and bring it to a boil before setting the basket on top.
Look for
There are gaps for steam and the shumai do not sit in water.
Preparation ↗
05
Steam and check the pork center
Once steady steam returns, set a 8 min check. Measure the filling center of the largest shumai for at least 71°C; shrimp should be pearly and opaque. Continue steaming if needed and keep water in the pot.
Look for
The pork center reaches 71°C, the wrapper is cooked and shrimp is opaque.
Steaming ↗
06
Remove clear of the steam
Turn off the heat, lift the lid away from you and remove the basket with mitts. Cool briefly before eating, especially if hot aspic juices are inside.
Look for
The shumai are intact, cooked through and not soggy underneath.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 鲜肉烧卖 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.