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Pork Shumai

1 hour prep
15 minutes active cooking
1 hour + 15 minutes total

Makes 24 - 30 dumplings

I worked in downtown Portland in an earlier life, and at least once every month I’d eat dim sum at Fong Chong.

The combination grocery and restaurant has been closed for years, but I can still taste the shrimp-filled dumplings called Har gow, see the red-cooked ducks hanging over the cash register, and hear the click as my server used scissors to cut the dumplings into pieces I could manage with chopsticks. My friend Kate has a dumpling recipe that, while relying on non-traditional ingredients, hits a lot of similar flavors, and they remind me of the ones I used to eat at Fong Chong.

What you'll need

Ingredients

For the shopping list

3/4 cup of

Hot Tap Water

1 pound of

Ground Pork

1-2 cloves of

Garlic, minced

1 bunch of

Bok Choy, small dice, about 3/4 cup

1

Spring Onion, small dice, about 1/4 cup (or scallions or any onion you've got)

From our shop

$12 - Washington

$7 - Olhão - Portugal

Fine Sea Salt

$19 - Miyazu - Japan

Pure Rice Vinegar

$10 - Nagano - Japan

Liquid Shio Koji
Out of stock
2 teaspoons of Double Brewed Soy Sauce

$12 - Saitama - Japan

Double Brewed Soy Sauce

$31 - Osaka - Japan

Black Sesame Oil
Out of stock
1 tablespoon of Tanga Ginger

$10 - Tanga - Tanzania

Tanga Ginger

or fresh Ginger

$15 - Chengdu - China

Zhong Dumpling Sauce

Equipment

From the kitchen

1

Bamboo Steamer

1

Rolling Pin

2

Mixing Bowl

1

Chef Knife

1

Cutting Board

Measuring Cups

Measuring Spoons

Kate McMillen is famous for making pie at Lauretta Jean’s...

but her cooking talents extend far beyond flaky fruit-filled pastry. I’m thrilled that as our first contributing chef, Kate offers this recipe inspired by the thousand-year old cuisine of China.

What you'll have to do

Step 1

Make the dough for shumai wrappers
Whisk together the flour and salt. Stir in the hottest tap water you have. When dough in unified, knead the dough for about 3 minutes until the dough is smooth and elastic and is not sticky.

Wrap the dough tightly in plastic wrap and let it sit for 30 minutes to evenly hydrate and relax the dough.

While the dough is resting, start making your filling

Step 2

To make the filling
Combine all the Shumai filling ingredients and mix completely, but take care not to overmix.

At this point, you could take a small pinch of the filling and brown it in a saute pan to test for seasoning - make adjustments as needed.

Step 3

Rolling out the wrappers
Now that your filling is made, return your resting dough. Unwrap the dough and divide it into 30 pieces.

Roll each piece into 3 1/2" - 4" circles. Stack the dough and cover with a towel until ready to use. Use a bit of AP flour to roll in if it is sticky. You should roll out the dough and use it right away.

Step 4

Forming the Shumai
When you are ready to form your Shumai, set up a work station with the filling, a small bowl with an egg white or water, a pastry brush, your wrappers covered with a damp towel, and a tray to put your finished Shumai.

Step 5

Take out three or four wrappers at a time, brush the edge of the pastry with the egg white or water, place about 1T of filling in the center. Working at 12:00 on a clock, pull up the dough toward the filling, take a section of dough from 1:00 and make a pleat over your index finger. Continue working, turning the dough counter-clockwise, grabbing at 1:00 and pleating toward 12:00 until you have folded all the dough. You'll have a little mound of filling poking out the top. Keep your formed Shumai cover with a damp towel.

Step 6

Cooking the Shumai
At this point you could freeze the Shumai to steam later or they can go straight to the bamboo steamer basket.

Step 7

Line the bottom of the basket with parchment, arrange Shumai in a single layer, cover with the lid and steam over water for 4-5 minutes. Arrange on a serving plate & sprinkle with minced cilantro if you have some. Serve with dumpling sauce for dipping.

Shop this recipe

Baking

All Purpose Flour

Shepherd's GrainWashington
$12
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7
Pure Rice Vinegar
Vinegar

Pure Rice Vinegar

Iio JozoMiyazu - Japan
$19
Liquid Shio Koji
Sauces & Condiments

Liquid Shio Koji

HanamarukiNagano - Japan
$10
Out of stock
Double Brewed Soy Sauce
Sauces & Condiments

Double Brewed Soy Sauce

YugetaSaitama - Japan
$12
Black Sesame Oil
Sauces & Condiments

Black Sesame Oil

WadamanOsaka - Japan
$31
Out of stock
Tanga Ginger
Salt, Herbs, & Spices

Tanga Ginger

Burlap & BarrelTanga - Tanzania
$10
Zhong Dumpling Sauce
Sauces & Condiments

Zhong Dumpling Sauce

Fly By JingChengdu - China
$15

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