China Shumai (Pork Dumplings)
Shui mai are traditional steamed dumplings filled with pork. This dish originated in the tea houses of Inner Mongolia, and today is enjoyed in restaurants serving nothing but shui mai. In these restaurants, the dish is mainly eaten for breakfast. Shui mai also is one of the country's most popular dim sum (small plate) options.
Recipe Servings: 6–8
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (453 g) lean ground pork
- 2 Tbsp (30 ml) light soy sauce
- 2 Tbsp (30 ml) dry sherry
- 1 tsp (5 ml) ginger, freshly grated
- ½ tsp (2.5 ml) ground white pepper
- 1 Tbsp (15 ml) sesame oil
- 4 Tbsp (60 ml) bamboo shoots, chopped
- 1 Tbsp (15 ml) scallion, chopped
- 1 egg white
- 1 Tbsp (15 ml) cornstarch
- 1 tsp (5 ml) salt
- 2 garlic cloves, minced
- Pinch of sugar
- 8 oz (225 g) wonton wrappers
Directions
- Place pork, soy sauce, sherry, ginger, white pepper, sesame oil, bamboo shoots, scallion, egg white, cornstarch, salt, garlic, and sugar in a large bowl, mixing until well combined.
- Place about 1 tablespoon (15 ml) of filling in the center of a wonton wrapper and wet the wrapper's edges slightly with water.
- Cup the wonton wrapper in your hand while pushing the filling down inside it using a spoon.
- Smooth the surface of the filling using the spoon and then fold the corners of the wrapper down, sticking them to the side of the dumpling.
- Repeat this process until all the filling is used.
- Arrange dumplings in a steamer with the water level 1 inch (2.5 cm) below them.
- Cover steamer tightly and steam for 20–25 minutes over high heat.
- Serve immediately.
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