Name: Steamed shrimp shumai
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 portions
Ingredients: 200 g plain flour; 90 ml water; 1 pinch salt; 200 g shrimp; 250 g ground pork; 20 g dried mushrooms; 3 pcs spring onion; 15 g ginger; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1 pinch white pepper; 1 pinch sugar; 1 pinch salt; 2 l water; 30 g carrot; 2 tablespoons chilli oil

Step by step process

Preparing the dough and filling

1
Shrimp shumai starts with the wrapper dough. In a bowl, mix the all-purpose flour with a pinch of salt, pour in the hot water, and quickly work it into a smooth, pliable dough. Cover it with a towel and let it rest for 20 minutes so it softens and rolls out easily.
2
Pour warm water over the dried shiitake mushrooms and let them soften for 15 minutes. Meanwhile, chop half of the shrimp coarsely and keep the other half whole for garnish. Finely mince the ginger and the white part of the scallion.
TIP:
Soak dried mushrooms in hot water for 10-20 minutes to soften them and release their flavor. Strain the soaking water and use it as a broth in your dish.
3
Squeeze out the softened mushrooms, remove the tough stems, and chop them finely. In a bowl, combine the ground pork, chopped shrimp, mushrooms, ginger, and scallion.
4
Add the soy sauce, oyster sauce, sesame oil, white pepper, a pinch of sugar, and the cornstarch to the filling. Stir the mixture vigorously in one direction for about 3 minutes, until it thickens and starts to stick together.
TIP:
Add sesame oil at the end of cooking or to finished dishes to preserve its aroma and flavor, which would be lost through heat treatment.

Filling and steaming

5
Roll the rested dough out thinly and cut circles about 8 centimeters in diameter. Place a heaping teaspoon of filling in the center of each circle.
6
Set a filled circle on your palm, press the sides up against the filling, and gently pleat it so an open basket forms with the filling visible on top. Smooth the top with a spoon.
7
Garnish each basket with a whole shrimp or a thin slice of carrot. Arrange the finished pieces on parchment paper pricked with holes so they do not stick.
8
Bring the water to a boil in a steamer. Place the baskets in with small gaps between them and steam for 8 to 10 minutes, until the filling is firm and the shrimp turn pink.
9
Serve the finished shumai hot straight from the steamer, with a bowl of chili oil or soy sauce for dipping.

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