Try It Thursday | Pork Shumai with Sur La Table

pork shu mai

I have been dying to check out our new Sur La Table cooking school and last night I made an appearance. The class was global dumplings and my favorite dish was the Pork Shumai. The precision of dumplings scared me but this class put me at ease and I can’t wait to try this with my girls. A little tip for the cooking classes, bring wine. I missed this part and while it was amazing, the wine would have taken it over the top.

Before making Pork Shumai, you will probably need to take a trip to your local asian market to pick up a few of the key ingredients. However substitutes are surely available and once you get the hang of it you can just add what you like to the filling. The whole recipe took about 15 minutes to prep.

Key Pointers

  • There are wrappers specifically for Shumai. They are round and may only be available at Asian Markets.
  • Use a little bowl of water to wet the wrappers. Kids are perfect for this job.
  • The difference between Shumai and Dumplings are the wrapper and shape.
  • A dry white wine is perfect for pairing, like a Riesling or Sauvignon Blanc.

 

Pork Shumai Dumplings

Use water to seal the wraps. Just dip your finger and paint around the edge.

Pork Shumai Dumplings

As you can see they aren’t perfect but that is okay. You just pinch the sides like a star and your done.

Pork Shumai Dumplings

Place some parchment and a little oil in the steamer basket. Don’t forget to poke a few holes. This prevents sticking.

Pork Shumai Dumplings

Cover, steam, drink some wine while you wait.

pork shu mai

The Chile Dipping Sauce was to die for.

 

Pork Shumai

 

Pork ShumaiThese dumplings have open tops that are shaped to resemble flower petals.

30 Dumplings
Ingredients:
1 lb ground pork,
4 dried shiitake mushrooms, reconstituted in hot water,stemmed and chopped.,
1 tablespoon peeled and grated fresh ginger root,
Generous 1/4 cup finely diced water chestnuts,
1/4 cup finely chopped green onions,
Generous Pinch of Salt and Pepper,
1 tablespoon cornstarch,
2 tablespoons soy sauce,
2 tablespoons rice wine vinegar,
1.5 teaspoon sesame oil,
1 egg white,
1 package Shumai wrappers (freeze the extras or double the batch),
2 tablespoons finely diced carrot,
Parchment paper for lining steamer.
Instructions:

In a medium bowl combine all of the ingredients and mix thoroughly. Cover and refrigerate for 20 minutes. Assemble the dumplings by moistening the edges with water, add 1 teaspoon of filling, and then pinch the sides closed in a star pattern. The top should remain open. Place the dumpling on a tray and repeat until you use all of the filling. Garnish the tops with the chopped carrot. Line the steamer basked with parchment paper. Brush with oil and poke a few holes in it. Arrange the dumplings 1/2 inch apart in the basket, cover, and place on top of a pan with boiling water. Cook about 6-8 minutes or until the wrappers are transparent. Arrange on a plate and serve with Chile Dipping Sauce.

Chile Dipping SauceThis sauce can be doubled and keeps for 2 weeks stored in a refrigerator.

1/2 cup
Ingredients:
1/4 cup soy sauce,
1/4 cup Chinese black vinegar,
2 tablespoon peeled and grated fresh ginger root,
1 tablespoon finely chopped green onions,
2 teaspoons sugar,
1.5 teaspoon sesame oil,
Chinese hot chili paste to taste.
Instructions:

In a medium bowl combine all of the ingredients and mix thoroughly. Cover and refrigerate for 20 minutes. Assemble the dumplings by moistening the edges with water, add 1 teaspoon of filling, and then pinch the sides closed in a star pattern. The top should remain open. Place the dumpling on a tray and repeat until you use all of the filling. Garnish the tops with the chopped carrot. Line the steamer basked with parchment paper. Brush with oil and poke a few holes in it. Arrange the dumplings 1/2 inch apart in the basket, cover, and place on top of a pan with boiling water. Cook about 6-8 minutes or until the wrappers are transparent. Arrange on a plate and serve with Chile Dipping Sauce.

Recipe courtesy of Sur La Table Cooking School Austin Texas

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