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Chinese style shumai dumplings are so much easier to make at home than you'd think. And the taste and texture is well worth the effort. Use code “LAGERSTROM“ at checkout for 15% off PLUS free shipping on any Catalina Crunch Crunch Mix Pack: FULL RECIPE & INSTRUCTIONS @ : ☕Like this content and want to show support? Buy me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: STEAMER RACK INSERTS: STEAMER BASKET: FOOD PROCESSOR: BOOS BLOCK CUTTING BOARD: 10“ CHEFS KNIFE: PLASTIC CUTTING BOARD: DIGITAL SCALE: TAPERED ROLLING PIN: HALF SHEET PAN RACK: 8“ NONSTICK PAN: 3QT SAUCIER: KITCHEN AID MIXER: INSTANT READ THERMOMETER: MY FAV STAINLESS BOWL: **As an Amazon Associate I earn from qualifying purchases** INGREDIENTS (full recipe at ) Dumpling Wrapper: 120 grams (1/2 cup) water Optional: tiny scoop of egg yellow food coloring 170 grams (1 1/3 cups) all-purpose flour 2 grams (1/2 teaspoon) salt Shumai Filling: 225 grams (1/2 pound) shrimp Half of 1/4 teaspoon baking soda 225 grams (1/2 pound) ground pork - i use 80/20, but leaner will work 75 grams (2.6 ounces) pork belly (chopped small) 75 grams (2.6 ounces) cooked shiitake mushrooms, chopped 10 grams (2 teaspoons) soy sauce 10 grams (2 teaspoons) Shaoxing rice wine or mirin 3 garlic cloves, grated 10 grams (2 teaspoons) fresh ginger, grated 10 grams (2 teaspoons) sugar 7 grams (1 1/2 teaspoons) salt 2 grams (1/2 teaspoon) black pepper 10 grams (2 teaspoons) cornstarch CHAPTERS 0:00 Intro & dough 1:21 Prepping and mixing the filling 3:48 I can’t be trusted with crunchy things 4:55 Shaping the dumplings 7:07 Steaming 8:03 Dipping sauce and serving 8:42 Let's eat this thing 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: #shumai #steameddumplings
