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: https://catalinacrunch.com/LAGERSTROM

FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipe...

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INGREDIENTS (full recipe at brianlagerstrom.com/recipes/shumai)

Dumpling Wrapper:
120 grams (1/2 cup) water
Optional: tiny scoop of egg yellow food coloring
170 grams (1 1/3 cups) allpurpose 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

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#shumai #steameddumplings