Shrimp Ground Shumai Recipe
pork mushroom and Soup Dumplings
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Ingredients
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Dumpling Filling
Dumpling Wrapper
Soup Base
Method
Dumpling Filling Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the shrimp, ground pork, finely chopped mushrooms, green onions, soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2
Chill the Filling
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld.
Dumpling Wrapper Preparation
- 3
Make the Dough
In a large bowl, combine all-purpose flour, water, and salt. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Assembly and Cooking
- 5
Roll out the Dough
Divide the dough into small pieces and roll each piece into a thin circle (about 3 inches in diameter).
- 6
Fill the Wrappers
Place a small spoonful of the chilled filling in the center of each wrapper. Gather the edges of the wrapper and pleat them to seal the filling inside.
- 7
Prepare the Soup Base
In a pot, combine chicken or vegetable broth, sliced ginger, minced garlic, and soy sauce. Bring to a simmer over medium heat.
- 8
Steam the Dumplings
Place the filled shumai in a steamer basket lined with parchment paper. Steam over boiling water for 10-12 minutes until the dumplings are cooked through.
- 9
Serve
Ladle the hot soup base into bowls and place the steamed shumai on top. Garnish with chopped green onions and serve immediately.