How to Cook Shumai
Combine all of the filling ingredients except the water chestnuts.. Transfer the mixture to a bowl and fold in the water chestnuts.. Make a small patty with the filling to test the seasoning.
Steps
Combine all of the filling ingredients except the water chestnuts.
Combine all of the filling ingredients except the water chestnuts.
Transfer the mixture to a bowl and fold in the water chestnuts.
Transfer the mixture to a bowl and fold in the water chestnuts.
Make a small patty with the filling to test the seasoning.
Make a small patty with the filling to test the seasoning.
Heat 1 tablespoon (15 ml) of canola oil in pan and add the patty.
Heat 1 tablespoon (15 ml) of canola oil in pan and add the patty.
Cook the patty until it's browned and drain on paper towel.
Cook the patty until it's browned and drain on paper towel.
Taste the patty to determine if the filling is seasoned properly.
Taste the patty to determine if the filling is seasoned properly.
Brush the edges of a wonton wrapper with water.
Brush the edges of a wonton wrapper with water.
Form a cup with the wrapper in your hand.
Form a cup with the wrapper in your hand.
Add some of the filling to the center and pat it down.
Add some of the filling to the center and pat it down.
Squeeze the wrapper around the filling.
Squeeze the wrapper around the filling.
Tap the top and bottom of the dumpling so it's flat.
Tap the top and bottom of the dumpling so it's flat.
Repeat the process until all of the shumai are filled.
Repeat the process until all of the shumai are filled.
Line a bamboo steamer with cabbage leaves.
Line a bamboo steamer with cabbage leaves.
Bring some water to a boil in a large pan.
Bring some water to a boil in a large pan.
Place the steamer over the pan and add the shumai.
Place the steamer over the pan and add the shumai.
Steam the dumplings until they're cooked through.
Steam the dumplings until they're cooked through.
Mix the chile paste and light soy sauce together.
Mix the chile paste and light soy sauce together.
Use tongs to remove the shumai from the steamer.
Use tongs to remove the shumai from the steamer.
Place the dipping sauce on the platter and serve the shumai while still hot.
Place the dipping sauce on the platter and serve the shumai while still hot.
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