Lunch · 45 min · chinese

Steamed Pork Shumai

Ground pork does the heavy lifting here, with shrimp rounding it out. A Chinese lunch that takes 45 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Ground pork
• 0.5 lb Shrimp
• 24 Shumai wrappers
• 4 oz Water chestnuts
• 2 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Sesame oil
• 0.5 tsp White pepper
• 1 tsp Sugar
• 2 tbsp Tobiko

Steps

1. Mince the shrimp to a coarse paste — not a puree; little chunks give shumai its bounce. Mix with the pork, diced water chestnuts, soy, wine, sesame oil, sugar, and white pepper.
2. Stir in one direction until tacky, then slap the mixture against the bowl a dozen times. This is the bounce-building step; do not skip it.
3. Cup a wrapper in your hand, press in a generous ball of filling, and squeeze the wrapper up around it so the top stays open. Shumai are the extroverts of dim sum — they show their filling.
4. Dot the top of each with a few tobiko pearls. Arrange in a lined steamer with space between them.
5. Steam over boiling water 12 minutes until the pork is firm and cooked through. Serve hot with black vinegar.

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