Filipinos have been enjoying Chinese food since the start of trading in the early century.
A particular dish that has been part of the staple of our daily lives is Shumai. It is one of the bestselling item of any Chinese restaurant and it can also be seen everywhere, from food carts to side street vendors.
As a part of our top favorites, we formulated our very own Shumai, using both pork and shrimp that is easy to make. It can be made days ahead or even store it in the freezer for months. This is one of the things we love to do in our parties as an appetizer or snack.
From this article, you can create your own version by using this base recipe.
From our little experiment, the best way to cook it is steaming inside a bamboo basket. You can use an electric steamer, but be sure to put the Shumai in a bamboo basket inside the steamer. What it does is absorbs all the excess moisture and condensation that causes the Shumai to be soggy. And it also prevents the skin sticking at the bottom of the plastic.
So here’s our version and tell us what you think. Comment below for suggestions and feedback.
Pork and Shrimp Shumai (Siomai)
Yield: 20 pcs. Large Shumai / 35 pcs. Small Shumai
300g. Ground Pork (80/20 ratio) or 240g. Single Grind Pork Butt & 60g. Pork Fat
200g. Shelled Shrimp, cut into small chunks
2 tsp. Cornstarch
1 tsp. Salt
1/2 tsp. White Pepper
1 tsp. White Sugar
1 tsp. Sesame Oil
1 Egg White (for sealing)
10g. Carrots, sliced thinly, cut into small squares (topping)
1 pack Round Shumai Wrapper (thin)
Wax paper or bamboo steamer liner (create holes)
- In a stainless bowl, combine all ingredients for the filling. Knead and mash the mixture for 15 mins. Throwing the mixture into the bowl repeatedly until it becomes sticky like a paste mixture. The throwing or tenderizing part makes it firm. Chill for 15 mins. to set.
- Spoon a heaping teaspoon in the middle of the wrapper. 25g. for a large wrapper or 15g. for small wrapper. Lightly brush the sides with egg white wash or water. Squeeze the sides up until the wrapper forms a cup. Make sure to tuck the sides and leaving the top exposed. Repeat with the rest of the filling and wrapper. (At this part, if you’re not cooking it immediately, you can store it in a chiller for 3 days or freezer for 2-3 months)
- Preheat steamer. Prepare the bamboo steamer and line it with paper. Top each one with a piece of carrot for garnish. Place each shumai inside the bamboo steamer, atleast a quarter of an inch apart to prevent it from sticking together.
- Steam for 10-20 mins. depending in the size of the shumai. Serve with soy sauce, calamansi (Philippine lemon), and chili sauce on the side.