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「Pork Shumai」

Pork Shumai

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Here are the full ingredients and steps. Open Cookpal at any point for voice guidance in the kitchen.

Ingredients and amounts

  • 240-465g shumai wrappers (about 24-31 pieces, recommend 30 wrappers at 10g each)
  • 300g ground pork (for low-fat version, use 280g pork tenderloin or front leg meat)
  • 5-10g minced ginger
  • 10-20g minced scallion
  • 15ml light soy sauce
  • 10ml cooking wine
  • 3-5g salt (reduce by 3g if using bouillon)
  • 2-3g sugar
  • 2g white pepper
  • 5ml sesame oil
  • 30ml broth
  • 6g bouillon cube (recommend Knorr, about 1/8 cube)
  • 50g winter bamboo shoots
  • 100g pork skin jelly
  • 75g shiitake mushrooms (or 30g dried shiitake, rehydrated)
  • 100-200g shrimp (about 20-25 pieces)
  • 1.2g compound food thickener (or 2g cornstarch)
  • 15g lard (or chicken fat)

Step-by-step method

  1. Step 1

    For low-fat version: Mix 10ml cold water with compound food thickener to form a paste.

  2. Step 2

    For low-fat version: Add 25ml boiling water and stir until a translucent gel forms.

  3. Step 3

    For low-fat version: Cool, then mix with 280g lean ground pork and 15g melted lard or chicken fat.

  4. Step 4

    Combine ground pork with minced ginger, scallion, light soy sauce, cooking wine, salt, sugar, and white pepper. Stir in one direction until the mixture is sticky.

  5. Step 5

    If using bouillon, dissolve the cube in 15ml hot water, stir until fully dispersed, then add 15ml room temperature water.

  6. Step 6

    Gradually add water or broth, continuing to stir until the filling absorbs the liquid and becomes thick. If too dry, add 5ml more water and stir.

  7. Step 7

    Add optional ingredients (winter bamboo shoots, pork skin jelly, shiitake mushrooms), then drizzle with sesame oil and mix well. Refrigerate for 30 minutes to let flavors meld.

  8. Step 8

    Take one shumai wrapper and place about 20-25g of filling in the center (do not overfill).

  9. Step 9

    Gently gather the wrapper edges with your thumb and index finger to form a vase shape, leaving the top open.

  10. Step 10

    Gently press the bottom to ensure it stands flat.

  11. Step 11

    If using shrimp, place one shrimp on top of each shumai.

  12. Step 12

    Repeat until all shumai are assembled.

  13. Step 13

    Place in a steamer basket, spaced apart to prevent sticking.

  14. Step 14

    Steam over high heat for 8-10 minutes.