Cut the slices into strips, the tiny dice. To do this, keep the pork belly in the freezer until half-frozen, then slice it to 2mm (1/8 inch) thick. You may use the store-bought ground pork (絞肉), but the texture and mouth-feel would be the same if you cut the meat into tiny pieces (切肉).The filling texture will change from a wet and loose mixture into a sticky and firm mass, which looks like a meatloaf or burger patty. Lift the filling and throw it back to the bowl repeatedly for five minutes.
Add all the ground white pepper, Shaoxing wine, sesame oil, sugar, oyster sauce, cornflour, and salt. Combine the pork, mushrooms, and shrimp in a large bowl.Place them in a colander to drain out as much water as possible. Wash away the salt and baking soda under running water until the water runs clear. Marinate the shrimp meat with one teaspoon of salt and one teaspoon of baking soda for 5 minutes. Remove the shell of the shrimp, clean, and devein.When the mushrooms turn soft, cut them into small dice. Soak the dried Chinese mushroom in water.I use pork belly, which contains a certain amount of fat, which is ideal for this purpose. Adding some pork fat to the lean pork can make the filling more juicy and flavorful. Pork is the main ingredient for the filling.
DIM SUM RECIPES HOW TO
Step-by-step: How to make Cantonese shumai 1. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. In the end, I have developed the shumai recipe exactly what I want and share it with you in this article. She never documented the recipe, so I have to figure out the quantity and ingredients myself. Her Cantonese Shumai is made with chop shrimps and pork, which I still remember vividly until today. She used a large metal round tray to hold the Shumai instead of the bamboo steamer because she wanted to make as many Shumai as possible for everyone in the family to enjoy. My mother-in-law loved to make a large tray of Shumai at home. Shumai remains my favorite Dim Sum through the years.
The quality of these “Cantonese Big Three” Dim Sum is often used as the golden rule to gauge the standard of a Dim Sum restaurant. Shumai 烧卖 is the well-known Dim Sum along with barbecue pork bun 叉烧包, and shrimp dumpling 虾饺.
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