ShuMai Recipe : Have Some Dim-Sum - So Good Blog (2024)

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ShuMai Recipe : Have Some Dim-Sum - So Good Blog (1)

Wenna Pang

Asian, Recipes

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What do I remember the most about Sunday mornings?

The image of Dim-Sum surely pops into mind. Whether it be with family or friends, weekends would involve us strolling into a busy crowded Dim-Sum parlor in the mood for a traditional Chinese breakfast. A classic meal of Dim-Sum, or as it’s called “Yum Cha” in the Cantonese language, is typical for many Chinese families. Although it’s eaten weekly, it’s such a classic tradition that has become a part of our lifestyles that we somehow never seem to get tired of it.

Literally translated into “Drink Tea”, the tradition of Yum-Cha started on the Silk Road of ancient China. As the story goes, it all began when a group of weary travelers needed a place to stop and rest during a long journey. The exhausted travelers eventually made their way into a teahouse on the roadside to relax. The Chinese soon discovered the many benefits of tea, including aiding in digestion and boosting energy and muscle endurance. In addition to that, tea is also loaded with cancer fighting antioxidants to help prevent heart attacks and other diseases such as pancreas, liver, prostate cancer, and Parkinson’s disease. Over the years, little wooden cartons of various snacks started to be added to the experience and these teahouses eventually turned into the Dim-Sum parlors that we know today. Although no longer the relaxing teahouses of the past, Dim-Sum parlors today provide a much livelier atmosphere, and serve as a fun place for crowded gatherings, food, and talk. In some older more traditional Dim-Sum parlors, Dim-Sum is actually served in tiny carts that waiters push around the restaurant, while calling out the various Dim-Sum options to hungry customers.

Although Dim-Sum is usually a morning or late afternoon meal, it’s now becoming a popular trend for many restaurants to serve Dim-Sum as dinner or even midnight snacks in some Cantonese venues in Asia and North America. With shrimp dumplings, BBQ pork buns, white turnip cakes, and wrapped sticky rice, the menu of Dim-Sum really runs as long as the Silk Road itself.

ShuMai Recipe : Have Some Dim-Sum - So Good Blog (2)

The list of teas that go along with it may be even longer, with Bo-Lei, Oolong, and White tea as popular choices. Despite the variety, one of my all-time favorite Dim-Sum is definitely Shu-Mai, tiny steamed dumplings stuffed with pork or prawns, and wrapped in a thin layer of wheat flour. Shu-Mai is usually topped with delicate crab roe and mushroom. I remember when we would go Yum-Cha growing up as a kid, I would personally request it every time. Freshly steamed and piping hot Shu-Mai is seriously to die for, so go ahead and try out this recipe and take a shot at making your very own Shu-Mai at home.

In the Chinese dictionary, Dim-Sum are two words that literally mean “touch the heart”, but that’s certainly an understatement. Over the years, it has definitely surpassed its purpose and ended up not only touching, but capturing the hearts of many, this Shu-Mai recipe will surely do the same.

ShuMai Recipe : Have Some Dim-Sum - So Good Blog (3)

Have Some Dim-Sum: Homemade Shu-Mai

2014-10-08 01:33:43

ShuMai Recipe : Have Some Dim-Sum - So Good Blog (4)

Serves 14

Take a shot at making this Chinese classic at home!

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Total Time

1 hr 10 min

Total Time

1 hr 10 min

Fillings

  1. 11 ½ pieces of ginger
  2. 5 shitake mushrooms
  3. 1 scallion, finely chopped
  4. ¼ pound of ground pork
  5. 1 tablespoon of light soy sauce
  6. 1 tablespoon of Shaoxing rice wine
  7. 1 teaspoon of sesame oil
  8. 2 teaspoons of corn starch
  9. Sea salt & ground pepper

Dumplings

  1. 12-14 square wonton wrappers
  2. 1 large egg
  3. Frozen peas and carrots as toppings
  4. Vegetable oil

Sauce

  1. 1 tablespoon of Asian Chile paste
  2. 2 tablespoons of light soy sauce

Instructions

  1. To make the filling, mix together the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil, and cornstarch in a large bowl. Season with salt and pepper, then mix together with your hands until all the ingredients are mixed well.
  2. To form the dumplings, place a wet paper towel over the wonton wrappers to prevent them from drying out, then remove 1 of the wrappers and brush it with some of the beaten egg.
  3. Making a circle with your thumb and index finger, lay the wrapper on top, and nudge down to create a cup. Add in 2 teaspoons of filing, then pat down the filling with the back of a spoon.
  4. Fold down the overhanging edges, leaving the filling exposed, then press the wrapper tightly around the filling. Pat the top and bottom of the dumpling so it’s flat.
  5. Place toppings on top of the dumpling, and repeat for the rest of the dumplings.
  6. To steam the dumplings, cut a round of parchment paper to fit into the bamboo steamer, then punch holes in the paper to let steam through. Line the steamer with parchment, then brush with vegetable oil. Place the dumplings into the steamer, cover, then place the steamer into a skillet filled with a few inches of boiling water. Making sure the water doesn’t touch the bottom of the steamer, steam the dumplings 8-10 minutes, until the pork is thoroughly cooked.
  7. To make the sauce, mix the Chile paste and soy sauce in a small bowl and enjoy with the Shu-Mai!

Notes

  1. The peas and carrots are optional, another great choice for toppings are dried Goji berries.

By Wenna Pang

Adapted from www.foodnetwork.com

Adapted from www.foodnetwork.com

So Good Blog http://www.sogoodblog.com/

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A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure.I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure.That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work

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Latest posts by Wenna Pang (see all)

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  • ShuMai Recipe : Have Some Dim-Sum - February 6, 2015

2 Responses

    • Wenna Pang

      No problem, hope you enjoy it!

      Reply

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ShuMai Recipe : Have Some Dim-Sum - So Good Blog (2024)

FAQs

Is shumai the same as dim sum? ›

Shumai (Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack.

Why is dim sum so special? ›

Dim sum is so unique because there are many varieties of special Chinese dishes, served in small portions for all to share. The best part is that I don't have to order from the menu because carts full of cooked, ready to eat dishes will be pushed right to my table. I can pick whatever I like from the cart.

Is dim sim the same as siu mai? ›

Dim Sim is the name of a Chinese-inspired snack that is shaped like a Siu Mai – i.e. a cylinder of meat and vegetable filling, partially wrapped in a pastry. Although the appearances are similar, Dim Sims and Siu Mai have different ingredients and taste completely different to one another.

What is the orange stuff on top of shumai? ›

The orange garnish on top of shumai is usually tobiko (a type of roe) or finely diced carrot.

What is the Japanese version of dim sum? ›

Dim sum (点心 tenshin or 飲茶 yamucha in Japanese) in Japan is often very different from that which has been popularized in Chinatowns in the United States and Canada. In Japan's Chinatown areas, restaurants in which numerous dishes are brought around to diners' tables on carts do exist.

What is the difference between Hong Kong shumai and Shanghai shumai? ›

There are two kinds of shumai on the menu—Shanghai- and Hong Kong-style. The first is filled with pork and sticky rice; the second is small and sweet and salty, perfect with a dash of soy—the shumai you're accustomed to, only done better.

Is dim sum actually Chinese? ›

Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Similar to the way that the Spanish eat tapas, the dishes are shared among family and friends. Typically dim sum is consumed during brunch hours — late morning to lunchtime.

What is the difference between dim sum and dim sum? ›

A 'Dim Sim' is traditionally made with pork and cabbage wrapped in a delicate pastry skin. It is lightly seasoned and delivers a delicious meaty texture with each bite. 'Dim Sum' is an umbrella term and refers to a whole range of small dishes and parcels served at Yum Cha.

What is another name for shumai? ›

Siu Mai (烧卖)

Siu mai, also known as shumai, is another popular Cantonese dumpling that is believed to have originated in Southern China. Like har gow, they are a staple in type of Chinese dumplings in dim sum restaurants and are often served in the bamboo baskets in which they were steamed.

Is dim sum the same as potstickers? ›

Potstickers, dumplings, and wontons are among the most ordered dim sum dishes in Cantonese or Asian restaurants around the world. These three favorite foods are dough-wrapped dishes with a sweet or savory filling.

What is the difference between dim sum and steamed dumplings? ›

Dumplings are balls of flour filled with a stuffing. Momos are also dumplings that contain some form of filling, be it vegetarian or meat. Dim sums are small snacks in Chinese cuisine that are eaten for lunch. They too have fillings covered with dough, but the dough is semi- or completely transparent.

What is dim sum called in China? ›

Dim sum (traditional Chinese: 點心; simplified Chinese: 点心; pinyin: diǎn xīn; Jyutping: dim2 sam1) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch, with a “selection of over 1,000 varieties of small-plate Chinese foods, usually meat or vegetables in dough or a wrapper ...

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