However, it is not necessary to use bamboo steamers. I prefer steaming the shumai in bamboo steamer baskets lined with parchment paper. The shumai tends to hold its shape better this way. If you like your shumai to look compact and round, freeze the dumplings overnight before you steam them. There is no need to defrost them beforehand. When you are ready to steam the shumai, place the frozen shumai into your steamer basket. They will keep in the freezer for 1 to 2 months. Once frozen, transfer the shumai to a freezer bag. Otherwise, they will get stuck together when they’re frozen. Make sure the dumplings do not touch each other. Place your filled dumplings over the parchment paper and freeze until they harden. Line a plate or sheet pan with parchment paper. Peas tend to wrinkle once they’re steamed, which is why I don’t use them. You can also top each dumpling with a single pea. I don’t usually have tobiko at home, which is why I used carrots instead. Shumai served in restaurants are typically topped with tobiko (roe). When the dumplings are all filled, top the center of the dumplings with finely diced carrots. I usually position my ring finger underneath the dumpling to help form the base. Use you left hand to shape the dumpling as you pack in the filling with the butter knife. Once the filling is on the wrapper, position the dumpling over the crook of your left hand. I usually use a butter knife to scoop the filling onto a wrapper, but you can also use a spoon. Place about 2 tablespoons of filling on the center of a dumpling skin. I think they provide a better color contrast, but they are not necessary. In my photos, you’ll see that I used yellow dumpling wrappers, which are made by Twin Marquis. If your wrappers are larger than that, you can use a circular cookie cutter to cut out a smaller circle. I prefer shumai wrappers to be about 3 1/4 inches in diameter. It is fine if you cannot find that particular brand. The New Hong Kong Noodle Company makes wrappers specifically for shumai (labeled “Su My Wraps”) You want to use thin, round dumpling wrappers for the shumai. All you need to do is prep the filling, stuff it into dumpling wrappers and steam. Of all the dumplings in Chinese cuisine, shumai are one of the easier ones to make. Japanese shumai look very similar to Cantonese siu mai.īecause the Cantonese pork dumplings are most commonly spelled as “shumai” in English, that is how I’ll refer to them for the rest of the post. The word “ shumai ” probably derives from the Japanese version of steamed pork dumplings. Northern-style shao mai are often filled with sticky rice and mince meat and they are shaped like a vase (they have a narrow neck and a wider base). Not only are they pronounced differently, Northern-style shao mai look different as well. Shao mai is the Mandarin pronunciation of the pork dumplings. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts. They’re round and the filling is wrapped in circular dumpling skins. Cantonese-style siu mai are the version that most people are familiar with. If you are vaguely familiar with these steamed pork dumplings, you may have noticed various spellings for them in English. WHAT IS THE DIFFERENCE BETWEEN SHUMAI, SIU MAI & SHAO MAI?
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