Nanjing Style Pork & Shrimp Shumai

Enjoy this Lunar New Year! This year is the year of the Tiger! To celebrate, I had to make a Nanjing street food favorite…pan fried beef dumplings. These were beyond delicious and easy to make! 

When I was researching popular Nanjing street food, dim sum came up. This is a very popular style of cuisine throughout China, but is also loved by many in Nanjing. A classic staple of dim sum is the pork and shrimp shumai. If you are a lover of dim sum, you know these are always a crowd favorite when the cart comes by the table. Now, you can make them in the comfort of your own home!

First, we want to create the filling. I minced my raw shrimp and added my mushroom, ginger, port, egg, sugar, sesame oil, soy sauce, and oyster sauce. I made sure to thoroughly mix it. The flavor combination between the shrimp and pork compliment each other so well. I really like the texture of the shumai once they are cooked.

I found that wrapping these shumai were easier than a normal dumpling. While slightly messy, it was not too complicated, and I managed to master it only a few dumplings in. You want to take your wrapper and brush it with an egg wash. This will help the wrapper stick to the mixture when steaming. Next, you want to add about 1-2 tbsp in of the mixture into the wrapper. I placed the wrapper between my thumb and index finger and squeezed the wrapper around the mixture as I pushed down. It is best in one fluid motion, but I was not perfect. Once I had the rough shape, I set it on the counter so the bottom could get flat and better sit in the steamer.

I got my steamer for 17$ at my local Asian market. I used parchment paper to place the shumai on during steaming. I topped mine with a bit of grated carrot, but that is optional! When you steam, use a wide opening pot or wok with about 2-3 cups of water in it. You do not want to submerge the steamer into the water but rest it right on top so the steam travels throughout the basket. Bring your water to a rolling simmer. I steamed mine for 12-15 minutes.

Nanjing Style Pork & Shrimp Shumai

I was adopted from Nanjing, China when I was 1 year old. I have never gotten the opportunity to go back, but I have always wanted to reconnect with my native cuisine! Today I decided to do just that! I recreated a popular Dim Sum dish known as Shumai. This dumpling is filled with pork and shrimp and the perfect start to any Lunar New Year!

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Course Appetizer

Cuisine Chinese

Ingredients

  

Ingredients:

• 1 lb ground pork
• 1 lb minced shrimp raw
• 4 minced Shiitake mushrooms
• Grated ginger 1/2 tbsp
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 egg
• 1 tbsp sugar
• Shumai wrappers
• Grated carrot garnish
• 1 egg for egg wash

Instructions

 

• Add your minced shrimp, pork, and mushrooms into a bowl.
• Add grated ginger and sauces.
• Mix well.
• Gently egg wash your wrapper and add meat mixture.
• Are used my thumb and index finger to help mold the wrapper around the meat.
• This took some practice!
• Once you have all of your dumplings made, place them on parchment paper in a bamboo steamer.
• Add a small amount of grated carrot on top.
• Steam for 12 to 15 minutes, until the interior is fully cooked.
• Enjoy these with soy sauce!

Keyword Dim Sum, Homemade, Shumai