How to make Chinese steamed shumai soft and crispy, delicious as outside

Prepare
20 Minutes Processing
40 Minutes For
3-4 people

Xiu mai, also known as dumplings, is one of the typical beauties of Chinese street food culture. When introduced to Vietnam, steamed Chinese shumai has won the hearts of many people because of its soft, crunchy, extremely strange mouth.

Let’s go to the kitchen with Tnhelearning.edu.vn to learn the secret to making Chinese-style steamed shumai!

Ingredients for Chinese steamed shumai

• 400g unpeeled shrimp
• 200g lean minced meat
• 100g pork fat
• 20-30 wonton leaves
• 10g cornstarch
• Flying fish roe
• 1 small sliced carrot
• 1 little cilantro
• Other seasonings: Sesame oil, cooking oil, seasoning seeds, sugar, monosodium glutamate, pepper,…
• 2 tablespoons filtered water
• 1 tablespoon soy sauce
• ½ teaspoon vinegar
• ½ teaspoon sugar
• Tools: Wipes, paper towels, stainless steel brass, nylon gloves, food wrap, steamer,…

Good tip:
– To choose fresh and delicious shrimp, you should choose those with transparent shells, legs still attached to you and straight shrimp shape. You should avoid buying shrimp that have many dark patches on the shell, the body has a round shape or has a fishy smell and is viscous.
– You can find wonton leaves and flying fish roe at big supermarkets or e-commerce sites.
– You can replace flying fish roe with finely chopped carrots for a beautiful color when decorating shumai.

Ingredients for Chinese steamed shumai

How to make Chinese steamed shumai

Step 1Preliminary processing of fresh shrimp and pork fat

First, you put the shrimp in ice water to make it easier to peel. Next, you use your hands to separate the shell and head of the shrimp, then remove the brick and black thread.

Then, you put the shrimp in the basket with 10g of salt, then rub it with your hands to remove the shrimp oil. After finishing, you rinse with clean water 3-4 times so that the shrimp is not salty when processing.

Next, you put the shrimp on a clean towel or paper towel to absorb the water. Use a knife to halve the shrimp lengthwise and then remove the black thread from the tail.

Shrimp cleaning and preparation

Finally, you divide the shrimp into 2 equal parts, in which 1 part is diced and 1 part you mince. You wrap the mixture with cling film and put it in the refrigerator to make the shrimp more chewy.

You move on to the preliminary processing of pork fat. Thinly slice 100g of pork fat, then grind or mince as finely as possible.

Minced shrimp and pork fat

Step 2Mixing shumai

You put the mixture of diced shrimp and minced shrimp into a large stainless steel bowl. Then, you wear gloves and then round the mixture and bang it hard on the bottom of the bowl to make the shrimp tougher.

Next, you alternately add the minced lean meat and minced pork fat and mix it with your hands. You repeat the process of rounding the mixture and then pressing it firmly to the bottom of the bowl about 10 more times to make the mixture chewy and delicious.

Mix lean meat, minced shrimp and pork fat

Next, you put in 10g of cornstarch to create adhesion for the filling. You also add 10g sugar, 3g seasoning, 2g monosodium glutamate, 3g sesame oil and a little pepper.

Finally, use your hands to mix well for the spices to blend, then cover with cling film and put in the freezer for 1 hour.

Mix shumai with seasoning

Good tip:
– You should mix the shumai filling quickly because letting the shrimp cool off will reduce the chewiness.
– You can pack the filling right away, but putting it in the freezer to cool will help the filling to achieve better softness.

Step 3Package of shumai

Use scissors to cut wonton leaves into round pieces with a diameter of 5cm. After that, you take out the chilled shumai filling and proceed to wrap the shumai.

Next, you scoop just enough filling (about 20g) into the middle of the finished leaf, and then press it evenly to make the filling stick more tightly.

Next, use your hands to grab the wonton leaves and rotate them evenly. At the same time, use your thumb and index finger to squeeze gently to create a height for the cake (1.5-2 fingers), then use your little finger and ring finger to fix it to create the base of the cake.

Besides, you use a stick or the tip of a spoon to press down on the filling so that the shumai is more compact. You prepare a large tray, face with a little cooking oil and then let the shumai wrapped up.

Shaping Chinese shumai

Hot Tip: If you pack a lot of shumai fillings, you can take them out of the freezer in batches to keep them cold.

Step 4Steamed shumai and made dipping sauce

You prepare a steamed bamboo basket, put thinly sliced carrots underneath to make a base and then put shumai on top.

If you like to eat raw caviar, then after steaming, you must pour the roe over. Bring water to a boil, then put the shumai in it and steam it for about 8 minutes. While waiting for steaming, you proceed to make dipping sauce to save time.

Steam the shumai first and then pour the flying fish roe over it

On the contrary, if you want to eat cooked flying fish roe, you can sprinkle fish roe on top of shumai and then steam it together.

To make the dipping sauce, prepare 1 small cup and add the following ingredients: 2 tablespoons of filtered water, 1 tablespoon of soy sauce, ½ teaspoon of vinegar and ½ teaspoon of sugar. You stir well until the sugar is completely dissolved.

Steamed Chinese shumai with flying fish roe and dipping sauce

Finished product

After the shumai is cooked, you take out the bamboo basket and can decorate a few coriander stalks to create a highlight.

Steamed Chinese sausage will have a soft, not-so-dry wonton crust that blends with the crispy, chewy shrimp filling. When enjoying, do not forget to add a little dipping sauce to make the dish more attractive.

Delicious and eye-catching Chinese steamed sausage

Above are the sharing of Tnhelearning.edu.vn about the secret to making soft and crispy Chinese steamed shumai. Good luck on your first try!

Buy soy sauce at Tnhelearning.edu.vn to make dipping sauce for this dish

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