How to make shumai

Shumai（焼売）are a standby for dim sum, and are very well suited to bentos. They are small, freeze very well, and are a lot easier to make than.

You will need:

• Shumai skins. Shumai skins are square, and are a bit smaller than wonton skins.
• Filling of your Shrimp filling.

Place a skin on your hand.

Put about 1/2 tablespoon of filling in the middle of the skin.

Make a circle with your thumb and forefinger.

Push the shumai skin down into the circle formed by your finger and thumb.

Squeeze the dumpling gently from the sides, while pressing the top and bottom.

A completed shuumai. It should be a little cylinder shape that is taller than it’s wide, since it will spread out a bit horizontally when you cook it.

Steam for 10-15 minutes.

Recipe: Shrimp shumai filling

This makes about 25 to 30 shuumai, depending on how much you pack into each skin.

• 225 g / 1/2lb uncooked shrimp (fresh or frozen), roughly chopped
• 1/2 medium onion, finely chopped
• 120 g / 4 oz ground pork
• 1 tsp. grated ginger
• 1 Tbs. soy sauce
• 1 Tbs. shaoxing wine or mirin
• 1/2 Tbs. sesame oil
• Pinch of salt
• Ground pepper
• 1 Tbs. cornstarch or potato starch

Combine the pork, ginger, seasonings and cornstarch, and mix well until it forms a paste. Add the onions and shrimp and mix very well. Use to fill shuumai skins.