Today’s Recipe is Pork Shumai with Shrimp; my favorite Cantonese dim sum dish, features a delicious, open-faced, moist and savory meat dumpling, that will tantalize your tastebuds. And, leaves your tummy wanting more. Furthermore, Pork and Shrimp are classic ingredients for Cantonese-style Sui Mai (shumai). Not to mention, this filling is also great for won tons, steamed, fried or in a soup… so, delicious!! However, this is one snack you can enjoy all by itself or use the many recipes below or on the site to expand your tastebuds.
When someone says, “Let’s go for Dim Sum.” I’m all in for that… Especially, if the restaurant has a good Pork Shrimp Sui Mai. Though I also enjoy making them at home, too. This is such a versatile recipe and quick and easy to make. And when you want a quick snack or soup, just take it out of the freezer. However, no need to feel guilty, you can make this Keto.
What’s your favorite?
When it comes to the best Chinese food to eat it would always be China Town. I remember when we were kids we would beg our parents to take trips to China Town for authentic Chinese Food, Baked Hum Bow, Chinese BBq Pork, or Dum Sum.
What are Shumai?
Siu mai (Shumai) is a type of traditional Chinese dumpling, and there are varieties of siu mai across Asia.
Philippine siomai
Siomai (Visayan and Tagalog: siyomay) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like garlic, green peas, carrots and the like which is then wrapped in wonton wrappers. It is commonly steamed, with a popular variant being fried and resulting in a crisp exterior. However, it is normally dipped in soy sauce with squeezed calamansi (Philippine lime) juice, and a chili-garlic oil is sometimes added to the sauce.
A recent variant on siomai is wrapped in sheets of laver after the wonton wrappers, which are marketed as “Japanese.”
Origin
Shaomai is considered to have originated in Huhhot, between the Ming and Qing dynasties. Furthermore, as described by historical materials, Shaomai was served in tea houses as a secondary product. Although, it is considered to have been brought to Beijing and Tianjin by merchants from Shanxi, causing its later widespread. Moreover, the product was initially in the form of meat and vegetables wrapped in thin sheets. However, it was sold weighing only the wrapper, a tradition which is still kept in Huhhot.
What you will need for Pork Shumai with Shrimp
- ground pork, unseasoned
- shrimp
- water chestnuts
- Fresh cilantro
- Green onions
- garlic cloves
- Better than Boullion, Chicken-flavored
- Oyster sauce
- Tamari (light soy sauce) or Coconut Aminos
- Dry Sherry
- Sesame oil
- Fresh Ginger
- White pepper
- Swerve Sugar Substitute (honey or organic maple syrup)
- Arrowroot or cornstarch
- Wonton wrappers (or napa cabbage for Keto)
- parchment paper
- bamboo steamer or steamer
To Make Pork Shumai with Shrimp
If using fresh shrimp: Prepare shrimp by taking off the shell, deveining, and removing the tail.
If using frozen raw shrimp (shell removed, deveined and tail removed): Take shrimp out of freezer and place in a cold bath to defrost.
Prepare cabbage leaves: Place 8 cups of water in a large pot. Set on medium-high. Separate cabbage leaves. When water is boiling, place the cabbage leaves in boiling water and boil for 10 minutes. Remove and drain. Set aside to cool.
Make Filling: If using a small food processor to use a few short pulses to mince shrimp. If not use a fork to mince the shrimp. Then, add the shrimp with the rest of the ingredients together (except for the won-ton wrappers) in a large bowl and mix until well incorporated
Wrapping and Assembling: Using one won ton/cabbage wrapper at a time, place a scoop or 2 teaspoons of the meat mixture in the center and bring edges into a shape of a pouch, leaving the center exposed. Do not overfill. Repeat with remaining wonton wrappers and filling. And, brush the edge of the wonton wrapper with cold water.
Next, Steam the Shumai: Place dumplings in a lightly greased bamboo steamer basket, leaving 1/2 inch space in between, making sure the dumplings do not touch. Cover and steam in batches for 10 to 20 minutes. Repeat with remaining dumplings.
To Make Dipping Sauce: Mix together all of the dipping sauce ingredients.
If you enjoy making your own homemade doughs. The Flavor Bender has numerous recipes, especially for making green dumpling dough made with spinach. Check it out here.
Pork Shumai with Shrimp
Ingredients:
- 2 lb ground pork, unseasoned
- 1/2 lb shrimp (shelled, deveined with tails removed), minced
- 1 can water chestnuts, drained and finely, chopped
- 1/2 cup Fresh cilantro, chopped
- 1/4 cup Green onions, chopped
- 2 garlic cloves, pressed
- 2 tablespoons Oyster sauce
- 1/4 cup Better than Boullion, Chicken flavored
- 2 Tablespoons Tamari
- 1 Tablespoon Dry Sherry
- 2 teaspoons Sesame oil
- 2 Tablespoons Fresh Ginger, grated
- 1/2 teaspoon White pepper
- 2 Tablespoons Swerve Sugar Substitute
- 1/4 cup Arrowroot or cornstarch
- 1 pkg Wonton wrappers (or Green cabbage for Keto)
Dipping sauce:
- 2 Tablespoons Coconut aminos or Tamari (Light soy sauce)
- 1 Tablespoon Teriyaki sauce
- 1 Tablespoon Sesame Oil
- 2 teaspoons Fresh ginger, grated
- 1 garlic clove, pressed
==> In a small bowl whisk all ingredients together. Set Aside.
Instructions:
- If using cabbage: Place 8 cups of water in a large pot. Set on medium-high. Separate cabbage leaves. When water is boiling, place the cabbage leaves in boiling water and boil for 10 minutes. Remove and drain. Let cool on paper towels.
- Make the Shumai filling: If using a small food processor to use a few short pulses to mince shrimp. If not use a fork to mince the shrimp. Then, add the shrimp with the rest of the ingredients together (except for the won-ton wrappers) in a large bowl and mix until well incorporated
- Wrapping and Assembling: Using one won ton/cabbage wrapper at a time, place a scoop or 2 teaspoons of the meat mixture in the center and bring edges into a shape of a pouch, leaving the center exposed. Do not overfill. Repeat with remaining wonton wrappers and filling. And, brush the edge of the wonton wrapper with cold water.
- Next, Steam the Shumai: Place dumplings in a lightly greased bamboo steamer basket, leaving 1/2 inch space in between, making sure the dumplings do not touch. Cover and steam in batches for 10 to 20 minutes. Repeat with remaining dumplings.
- To Make Dipping Sauce: Mix together all of the dipping sauce ingredients.
- Serve Warm with Steamed Rice and Dipping Sauce, Enjoy!
Makes 4 to 6 servings.
Notes:
Freeze uncooked dumplings: Place a few on a tray and place in the freezer for 10 – 15 minutes. Then, take out and place them in a airtight container with lid or a ziploc bag and place back in the freezer for 3 months.
However, for health reasons, if I know that there is salt already in some of the ingredients. I will omit the salt or use reduced-sodium as much as possible.
To make this recipe Keto. Do not use the won ton wrappers. Using green cabbage like in the photo above and use as wrappers; by using hot water to wilt the leaves to be able to wrap the filling in. Or, Use a cantaloupe-size scooper and place a scoop of the meat mixture on a small size square of wax paper as is. Then, place dumplings in a lightly greased bamboo steamer basket, making sure the dumplings do not touch. However, cover and steam for 10 to 20 minutes. Repeat with remaining dumplings. Or, like the photo above use cabbage leaves softened by dipping each leaf in a bowl of hot water then taken out and pat dry before filling.
As an appetizer: Fry wontons in a deep fryer at 350 degrees, cook for 4 minutes. Or, in a medium-size pot, add 4 inches of oil and set pot on medium-high heat. Next, when the oil is hot enough, gently place won tons in the oil. Even though they will at first sink to the bottom, they will eventually float to the top when done. Serve with Chili Sauce or Sweet and Sour.
Bonus Recipes:
Won Ton Soup Recipe
Ingredients:
- 8 – 10 Won Ton Dumplings
- Pork Shumai and shrimp filling
- 4 – 6 Baby Bok, cut diagonally into 1/2 inch slices
- 3 Green Onions, chopped
- 4 cups of water
- 3 tablespoons Better than Boullion – Chicken Flavored
- 1/4 cup Hoisin Sauce
- a couple of drops Hot Pepper Sauce
Directions:
- Use recipe filling above: Fill center of wonton and seal edges with a dabb of egg. Press edges together to seal. Set aside on a tray.
- Take a large pot, add water. and chicken better than bouillon and stir to mix. Bring a large pot to a boil.
- Place won tons in the boiling water. Cook for 8 minutes.
- Place the rest of the ingredients in and cook an additional 5 minutes.
NOTE
To Freeze wontons: Place the portion you want to freeze that is left on the tray in the freezer. Next, take out and place in a ziploc bag and place back in the freezer for up to 3 months or until ready to use.
May we suggest:
2018 Sauvignon Blanc – Russian River: This is from our wine of the month club, which is delivered straight to my door each month. Furthermore, this Sauvignon Blanc has stone fruit
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