Shrimp, Scallop and Pork Shumai

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This recipe is wonderful! I did add a few things to the recipe, only because I've seen more authentic recipes and they included them. I added about a teaspoon of soy sauce and a 1/2 teaspoon of fish sauce. I've made this recipe twice now and the first time I added 3-4 mushrooms diced up and the second time I added 2 shiitake mushrooms (this one was better!. I do like the addition of mushrooms in the mix. The other thing is that I really like my shumai with texture instead of a creamy paste so I finely diced all of the ingredients and just mixed them together instead of pulsing them in a food processor. All in all a wonderful treat! Both times the shumai were gobbled up before I knew it.

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These are easy to make and taste great. A big hit as an appetizer. Will make again. Love Tyler's recipes!!

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Been making this for five years. It's exactly like the one my friend from Japan made. Yum! for the person who commented on the misspelling, Shumai is the Japanese name for it.
Peeps

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With a bit of practice it both looks and tastes amazing (I agree on the water chestnuts.

My boss really wants to try them, but doesn't eat beef or pork.. any ideas on a substitution (altered cooktime??

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I made these for my foodie friends who gobbled them down! It takes a bit of practice to make the little "purses" (obviously I need more but the taste is spot on. Tyler's recipes are consistently favorites when I cook for my discerning friends.
Definitely use a spicy, gingery dipping sauce with green onions or chive floating in it.

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I wasn't sure what he meant by "whipped" egg whites, so I just used a fork and beat them for a minute before adding them in. I froze the siu mai before cooking so they ended up needing 20 minutes instead of 12. Next time I might rough chop the scallops and shrimp and add water chestnuts to beef up the texture and add some more cilantro.

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It looks like if you were not combining all the ingredients in a food processor that is how you would mix it.

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I haven't yet made this as I am rather confused about the recipe. It calls for (amongst other ingredients whipped egg whites, vinegar and sesame oil and then instructs one to add them during the food processing stage at the beginning of the recipe. Then towards the end of the recipe it says to rapidly mix in the vinegar, sesame oil and egg whites etc. Could someone please clarify this and also the amounts to be added each time? Many thanks.

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looks yummy, but its spelled "siew mai" not shumai.

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"Wow, you did these this afternoon?" was the comment I got when I unveiled the dish of appetizers. The most time consuming part of the recipe was the spooning of the apps - and that wasn't too bad at all. I did buy raw shrimp that wasn't peeled and deveined, so that took me time - but I learned my lesson! The four-stars is because I thought they could use a little more zip. That could probably be solved by serving a more spicy option for dipping sauce than soy sauce. I'll definitely make again!