Steamed Pork And Shrimp Dumpling Topped With Fish Rose Recipe
珍珠鱼籽燒賣
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Ingredients
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Dumpling filling
Wrappers and garnish
Steaming and plating
Method
Dumpling filling
- 1
Prepare mushrooms
If using dried shiitake, soak in warm water until soft (20–30 minutes). Squeeze out excess liquid and finely chop. Reserve soaking liquid for other uses.
- 2
Chop proteins
Finely chop the peeled, deveined shrimp into small pieces (or pulse briefly in a food processor for a coarse mince). Combine chopped shrimp, shrimp paste, and ground pork in a mixing bowl.
- 3
Mix aromatics and seasonings
Add the chopped shiitake, sliced green onion, grated ginger, soy sauce, oyster sauce, sesame oil, Shaoxing wine, white pepper, salt, and cornstarch to the meat and shrimp mixture.
- 4
Bind filling
Add the egg white to the mixture. Using a spatula or your hand, mix vigorously in one direction for 2–3 minutes until the filling becomes sticky and cohesive. This gives the filling a springy texture.
- 5
Chill
Cover and refrigerate the filling for at least 15 minutes to firm up, making it easier to shape. While chilling, prepare wrappers and steamer.
Assembling dumplings
- 6
Prepare work station
Line a tray with parchment or lightly oil it to place finished dumplings. Place lettuce or napa cabbage leaves in the steamer basket to prevent sticking.
- 7
Portion filling
Spoon about 1 tablespoon (roughly 18–20 g) of filling onto the center of each wonton wrapper. For 24 wrappers, this uses the full batch; adjust if making fewer.
- 8
Form shumai shape
Bring the edges of the wonton wrapper straight up around the filling, leaving the top exposed. Gently press the top to compact filling and create a straight-sided cup (classic siu mai shape). Do not overfill to avoid bursting.
- 9
Apply fish roe topping
Brush a little vegetable oil around the inside edge of the wrapper (prevents sticking). With a small spoon, place about 1 teaspoon (≈3–4 g) of masago/tobiko onto the exposed top of each shumai, forming a small dome (the 'fish rose'). If desired, press a small dot of finely diced carrot or red pepper in the center for color contrast.
Steaming and finishing
- 10
Arrange in steamer
Place assembled shumai on the lettuce/napa leaves in the steamer, leaving space between each so steam circulates (about 6–8 per 20–24 cm steamer). If using bamboo steamer, line with parchment with slits or cabbage leaves.
- 11
- 12
Steam
Set the steamer over the boiling water, cover, and steam on high heat for 6–8 minutes (for these sizes). Steam 8–10 minutes if making larger dumplings. Do not remove the lid during steaming to maintain consistent temperature.
- 13