Everyone who knows me quite well would know that I love dimsum and going to dimsum restaurant will never be complete without me ordering the shumai, because shumai is one of my favourite dimsum. I have a few dimsum restaurants that I like in Singapore, but dining out every time is not really pocket friendly especially when you often have such cravings. So I better make my own, bigger portion, happier belly. hahaha 🙂

Ingredients

• 500g minced meat ( pork shoulder for less fat healthier version, pork belly for fattier option, well I used pork shoulder)
• 250g minced shrimp
• 3 dried shiitake and 4 dried scallop (soaked together in hot water covered – save 6g of the liquid aside) , minced when soften
• 10g minced shallots
• 1 whole egg (big)
• 1 pack of round wonton wrapper

Seasoning

• 11g sesame oil
• 4g salt
• 4g white pepper
• 30g oyster sauce
• 7g shaoxing wine
• 8g sugar
• 5g cornstarch

Topping

• fish roe or tobiko ( optional)

Method

• Add all the ingredients together except the wrapper , followed by all the seasoning except the 6g of liquid used from soaking the dried ingredients
• Using your hand with gloves, mix and squeeze all the ingredients thoroughly. Add in the 6g of liquid from the dried ingredients, and continue mixing and squeezing until the mixture becomes pasty or sticky like. please refer to picture below
• Spoon a heaping tablespoon of filling onto the centre of the wrapper, squeeze the sides up to form a cup, tucking the sides, leaving the filling exposed on the top. Level the top with a spoon. Repeat the process for the rest of the filling.
• As for the topping, I prefer to top the fish egg after steaming. You may want to steam it together however the colour of the eggs will significantly lighten and the texture of it would no longer be crunchy. So it is up to your preference.
• Steam the shumai for about 10 minutes high heat.
• Serve with chiu chow oil

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