Recipe No 624 filling

Shumai filling

We love these little gems when they turn up at yum cha. You often see these written as siu mai, along with a myriad other variations.

We have not attempted to detail the process of making or filling the wrappers. We will deal with that at a later stage. There are traditional ways of filling and pleating, but we aren’t huge on mindless culinary tradition, so we recommend doing it any way you want. The point here is simply to start the process of developing a worthy recipe for the filling.

Time

Prep:

Total:

Difficulty
very easy
Yield
18 serves • 486 g
Metric Imperial

Processes

  • Pork mince
    300 g
  • Prawns, peeled and deveined, finely chopped (5 x 10/20)
    100 g
  • Scallions, trimmed, white and light green parts; finely chopped (2 medium)
    30 g
  • Egg white (1 large)
    30 g
  • Oyster sauce (1 tbsp)
    18 g
  • Chinese rice wine (shaoxing) (2 tsp)
    10 g
  • Sesame oil (1 tsp)
    5 g
  • Sugar (½ tsp)
    2.1 g
  • Salt (½ tsp)
    2.5 g
  • Pepper, white (⅛ tsp, ground)
    0.3 g
  1. 01
    Add to mixing bowl and combine thoroughly.
  2. 02
    Transfer to fridge to rest, at least .

Notes

What about a garnish of salmon roe?

Partially freezing the prawn meat will make it easier to chop finely. You want some texture, so 3 mm / ⅛" pieces are ideal.

Finely chopped pork leg and fat would substitute for mince.

Categorisation

Category
dumpling filling filling
Meal
yum cha
Cuisine
chinese
Diet
omnivorous
Tags
or siomai shao mai shaomai shu mai shui mai shui mei siew mai siomai siu mai sui mai