Shumai filling

We love these little gems when they turn up at yum cha. You often see these written as siu mai, along with a myriad other variations.

We have not attempted to detail the process of making or filling the wrappers. We will deal with that at a later stage. There are traditional ways of filling and pleating, but we aren’t huge on mindless culinary tradition, so we recommend doing it any way you want. The point here is simply to start the process of developing a worthy recipe for the filling.

Time

1 hour 10 minutes total: 40 minutes attended, 30 minutes unattended

Difficulty

very easy 

Yield

486 g (servings 18 )

Ingredients
Weight
Volume
Procedure
A
Pork mince
300 g
¾ lb
Prawns, peeled and deveined, finely chopped
100 g
5 x 10/20
Scallions, trimmed, white and light green parts; finely chopped
30 g
2 medium
Egg white
30 g
1 large
Oyster sauce
18 g
1 tbsp
Chinese rice wine (shaoxing)
10 g
2 tsp
Sesame oil
5 g
1 tsp
Sugar
2.1 g
½ tsp
Salt
2.5 g
½ tsp
Pepper, white
0.3 g
⅛ tsp, ground
1
Add to mixing bowl and combine thoroughly.
2
Transfer to fridge to rest, at least 30 minutes.

Type filling dumpling filling

Author

Yield

g

Servings

Serving size 27 g

Serve

Per
serve
Energy (kcal)57.8
Energy (kJ)242.1
Protein (g)5.4
Fat (g)3.8
Carbs (g)0.4
Sugars (g)0.2
Fiber (g)0
Sodium (mg)127.4
Cholesterol (mg)22.6

Full details