- Hello, Saturday from Thailand! 🤗 I hope everyone is well. Here, it has been rainy and quite windy for the past few days. This morning was the same; the weather is rather cool. As it's a holiday for the whole family, I prepared breakfast with Shumai.
Shumai ( Thai called Kha Nom Jeeb)
- It is a popular snack or dim sum item enjoyed in many Asian countries. It is made by wrapping various fillings, such as minced pork, shrimp, crab meat, or vegetables in a thin dough wrapper, then steaming or boiling until cooked. (Fillings and cooking methods can be adjusted according to preference.) Here, it is typically served with fresh vegetables and a complementary dipping sauce suited to the filling.
- I prepared and marinated the filling in the fridge since last night. The dipping sauce is also homemade, very simple but extremely delicious. I'm sharing the steps with my friends.
RECIPE : Shumai with pork and shrimp filling
INGREDIENTS
Wonton Wrappers
Filling
· 100g Ground pork
· 100g Minced shrimp
· 1/2 tbsp Oyster sauce
· 1/2 tbsp Light soy sauce
· 1/2 tsp Seasoning powder
· 1/2 tsp Granulated sugar
· 1/2 tbsp Cornstarch
· 1 tbsp Diced carrot
· 1 tbsp Sliced spring onion
· 1 EggDipping Sauce
· 60g Granulated sugar
· 30g Sweet dark soy sauce
· 30g Vinegar
· 30g Water
· Fresh chilies, to taste
Procedure
Making the Siomai Filling
- Prepare a mixing bowl. Add the ground pork and minced shrimp.
- Add the cornstarch, oyster sauce, seasoning powder, sugar, and egg.
- Knead the mixture until it becomes sticky. You can use a mixer to blend these ingredients for a smoother and stickier texture, but I made a small amount, so hand kneading was more convenient.
- Then, add the diced carrot and sliced spring onion.
- Knead everything together well again. Marinate in the refrigerator for 2-3 hours or over night.
Preparing the Wrappers
- Since there is often excess flour on the wonton wrappers to prevent sticking, I use a brush to remove as much of it as possible for a better taste.
Wrapping the Shumai
Place a wonton wrapper in a small bowl (about 3 cm in diameter) or use the palm of your hand.
Place a portion of the prepared filling in the center.
Gather and pleat the edges of the wrapper around the filling, leaving the top open.
Place the wrapped Shumai upside down on a plate. Repeat until all the filling is used.
Remark: You should wrap the Shumai while the filling is still very cold.
Steaming the Shumai
Arrange the Shumai on a steamer tray.
Use a brush to lightly dab the Shumai with a little water.
Steam over rapidly boiling water for 10 minutes, and brush the Shumai with a little more water, then steam for another 10 minutes.
Once cooked, toss them in the fried garlic oil to prevent them from sticking to each other. Done!
Remark:
You can also cook them by boiling. Add them to boiling water and cook for 20 minutes. Once cooked, use a strainer to remove them and drain well, then toss in the fried garlic oil.
Shumai that are wrapped but not yet cooked can be stored in the freezer in a ziplock bag or an airtight container.
How to Make the Dipping Sauce
Combine the vinegar, sweet dark soy sauce, water, and sugar in a pot.
Bring to a boil over medium heat.
Once done, remove from heat and let it cool down, then add sliced chilies. It's ready!
Serving
- Arrange the Shumai on a plate lined with vegetables (if you don't have any, it's okay). Serve with the prepared dipping sauce.
- The Shumai has a well rounded, complete flavor. It pairs perfectly with the sweet, salty, and sour dipping sauce. They are soft, juicy, and moist; the filling is not dry or tough. They are most delicious when eaten hot. Here, we often eat them for breakfast.
- So, what do you think of my Shumai recipe? It's simple to make at home. Not only do you use fresh, clean ingredients, but you can also adjust the flavor to your liking.😍
🙏 Thank you everyone for stopping by. Thank you for all the votes and comments. See you again next time.🤗