Pork & Shrimp Shumai （猪肉虾仁烧卖）(4) Recipe
Make Pork & Shrimp Shumai （猪肉虾仁烧卖）(4) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing with your hands or a spoon until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Shumai Assembly
- 4
Roll Out the Dough
After resting, divide the dough into small pieces (about 20g each). Roll each piece into a thin circle about 3 inches in diameter using a rolling pin.
- 5
Fill the Shumai
Place about 1 tablespoon of the filling in the center of each dough circle. Gently gather the edges of the dough around the filling, leaving the top exposed.
Cooking
- 6
Steam the Shumai
Prepare a steamer and line it with parchment paper. Place the shumai in the steamer, making sure they are not touching. Steam over boiling water for 15-20 minutes until the filling is cooked through.
- 7
Serve
Remove the shumai from the steamer and serve hot with soy sauce or chili oil for dipping.
