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Ingredients
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Dumpling Wrapper
Shrimp Filling
Dipping Sauce
Method
Dumpling Wrapper Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 2
Rest the Dough
Cover the dough with a damp cloth or plastic wrap, and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into smaller pieces. Roll each piece into a thin circle, about 3 inches in diameter.
Shrimp Filling Preparation
- 4
Prepare the Filling
In a food processor, combine the raw shrimp, green onions, ginger, soy sauce, sesame oil, salt, white pepper, and cornstarch. Pulse until the mixture is finely chopped but not pureed.
Assembling the Shumai
- 5
Fill the Dumpling Wrappers
Take a wrapper and place about 1 tablespoon of the shrimp filling in the center. Gather the edges of the wrapper and pleat to form a cup shape around the filling, leaving the top open.
- 6
Repeat the Process
Repeat the filling and pleating for all the wrappers and filling.
Steaming
- 7
Prepare the Steamer
Line a steaming basket with parchment paper or lettuce leaves to prevent sticking. Arrange the shumai in the basket, leaving space between each.
- 8
Steam the Shumai
Bring water to a boil in a steamer pot. Place the basket of shumai over the boiling water, cover, and steam for about 10-12 minutes until cooked through.
Dipping Sauce Preparation
- 9
Mix the Sauce
In a small bowl, combine soy sauce, rice vinegar, chili oil, and minced garlic. Stir well to mix all the ingredients.
