Shumai

February 15, 2021 7:10 PM

During this past year's Christmas, my family celebrated what we like to call "Dipmas". Everyone had to make a dip, so I decided to make dumplings (and dipping sauce to go with it). One of my aunts made shumai, so this ended up turning into "Dip and Dumpmas". Okay, maybe that name doesn't sound as good.

I really like ordering shumai when I get dimsum, and for some reason I figured that everything I order from dimsum places must be way above my cooking level. But I saw my aunt's shumai, and it was really good, and I thought "I can totally make this."

I asked her for the recipe, and she actually sent me a screenshot from allrecipes, but I thought, "This is fine, I can search for it."

...No I can't. There is no "shumai" recipe in allrecipes. I even tried various spellings of the word like "siu mai". I eventually decided to google "allrecipes shumai" and I found a very shumai-looking recipe called "Hawaiian Pork Hash". Of course Google knows what I'm looking for. Apparently this is Hawaii's version of shumai.

I had never folded shumai before. It took me a few tries before finding a method I liked. At first, I just kind of scrunched it all together, but that looked kind of ugly. Soon I realized that I just needed to make little folds in a spiral pattern.

Hey, I'm really happy with my improvement just from my first to second batch.

The other part of this that was a little scary to me was steaming the dumplings because I had never used a bamboo steamer before. I looked up youtube videos to learn how to do this and there is a lot of conflicting advice. Do I place the steamer in water or not? Do I wait for it to boil, then put the steamer in, or just put it in at the start? Do I need another contraption to keep the steamer baskets up higher?

Plus, I hate watching videos to learn things. Most of these youtube videos are kind of obnoxious. I ended up going to my most trusted source for Asian cooking, The Woks of Life. I took out my largest pan, filled it up with some water, brough it to a boil, and then placed the steamer basket in and let it cook for 12 minutes.

This was a lot easier than I expected.

Great, easy recipe, but there are things I think should be tweaked:

• I didn't use water chestnut. I don't really like water chestnuts because my mom puts them in everything and the texture throws me off. But maybe I'll add it next time.
• I think it's silly to only use part of an egg when cooking, so I used a whole egg, not just the whites.
• Of course, that means that we now need more pork and more shrimp so the filling is stickier. I think I'd double both.
• Really, I think this whole recipe needs to be quadrupled in order to actually use up a whole 14oz package of dumpling wrappers. I think this recipe made 18 pieces of shumai.
• I would add some dark soy sauce next time for color
• And I need some peas to top the shumai!

Well, maybe I'll just use the Woks of Life recipe next time.

But I am very happy with my first attempt at shumai and I am definitely making this again at some point.