Steamed Pork-and-Mushroom Shumai

Total Time:
1 hr 10 min
1 hr
10 min

12 to 14 dumplings

  • For the filling:
  • 1 1 1/2 -inch piece ginger
  • 5 shiitake mushrooms
  • 1 scallion, finely chopped
  • 1/4 pound ground pork
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • Sea salt and freshly ground pepper
  • For the dumplings:
  • 12 to 14 square wonton wrappers
  • 1 large egg, lightly beaten
  • Dried goji berries or frozen peas and carrots, for topping (optional)
  • Vegetable oil, for brushing
  • For the sauce:
  • 1 tablespoon Asian chile paste (such as sambal oelek)
  • 2 tablespoons light soy sauce
  • Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.

  • Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.

  • Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.

  • Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.

  • Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.

  • Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.

  • Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

  • Photograph by Eric Wolfinger

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Help Around the Kitchen