Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Siu Mai (Shumai – Chinese Steamed Dumplings) It’s so unsatisfying going to Yum Cha* with just two people. Plenty of ginger and scallions add terrific flavor to these juicy shumai dumplings from Andrew Zimmern. Shumai (燒賣) are steamed pork dumplings that are perennial favorites at dim sum. In this step-by-step shumai recipe, I show you how to prepare and wrap shumai. While many in the West have become familiar with it through dim sum (yum cha), it actually exists in many forms throughout China (and the rest of Asia). Shumai (シュウマイor 焼売) is also a dish that came from China and was modified to suit the Japanese palate. combine pork,ginger,soy,mirin,garlic,seame oil,and cornstarch into a uniform paste then add minced shrimp and onion until well combined. Preparation. Shumai (シュウマイ) in Japan is typically made with only ground pork, finely chopped onion, and flavored with a few simple Japanese seasonings. Try our traditional recipe to make these at home, and our other dim sum recipes. Stem and finely chop the mushrooms. It still looks like the Chinese shumai you get at restaurants but the flavour is somewhat different. Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. In Cantonese cuisine, it is usually served as a dim sum snack. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. The recipe of this delicacy has passed down since the Ming dynasty and brought to other regions of China. / Moment Open / Getty Images. Shumai are a type of Chinese dumpling often associated with Cantonese cuisine. Although this version of Shumai has become world renowned, Shumai is originated from Inner Mongolia of China. Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch. 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