Get ready to tantalize your taste buds with a delightful fusion of Thai and Chinese cuisine! This recipe unveils the secrets to crafting authentic Thai-style shumai, a vibrant twist on the classic dim sum staple. Forget bland, forget boring – these aren't your grandma's shumai. We're infusing the delicate pork filling with fragrant lemongrass, zesty lime, and a touch of fiery chili for an explosion of flavour that's both familiar and excitingly new. Imagine juicy, succulent dumplings bursting with a symphony of Southeast Asian spices, perfectly balanced and utterly irresistible.
Prepare to be amazed by how easily you can elevate this beloved dish to new heights. The unique blend of ingredients creates a truly unforgettable culinary experience, perfect for a special occasion or a casual weeknight dinner. Ready to embark on this delicious adventure? Let's dive into the step-by-step process and create these amazing Thai shumai together!
Tools Needed
- large bowl
- mortar and pestle
- small pan
- steamer
- teapot
- parchment paper or salad leaves
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak dried shiitake mushrooms in cold water for 4 hours or boiling water for 30 minutes. Cut canned bamboo shoots into small cubes and boil for 10 minutes to remove bitterness. Rinse under cold water.
- Cut pork shoulder into pieces and mince it. Peel and slit shrimp to remove the intestinal vein, rinse and dry. Finely chop one portion of shrimp, mix with minced pork. Cut the second portion into small chunks.
- Squeeze water from shiitake mushrooms and cut into small cubes. Chop green part of green onion, reserving white part. Peel and prepare garlic and cilantro stems.
Step 2. Make the Filling
- Crush peppercorns, garlic, and cilantro stems in a mortar and pestle to release flavors. Add salt, sugar, soy sauce, oyster sauce, sesame oil, chopped mushrooms, egg white, and cornstarch to the pork and shrimp mixture. Mix until sticky.
- Add cooked bamboo shoots and chopped green onion. Mix again and let the filling rest.
- Chop garlic. Heat vegetable oil in a pan. Add chopped garlic and stir constantly until golden brown. Turn off heat and stir for 10 seconds. Strain fried garlic, reserving the infused oil.
Step 3. Assemble and Steam the Shumai
- Prepare steamer with parchment paper or salad leaves. Take a wrapper, briefly dip in water, place on a board, add a teaspoon of filling, fold and shape the dumpling. Add extra shrimp on top, if desired.
- Steam dumplings for 10 minutes. Prepare salad leaves, cilantro, and black rice vinegar for dipping.
Step 4. Serve and Enjoy
- Steep one tablespoon of tea leaves in boiling water. Drink, then re-infuse for a lighter tea using 200°F water for 3-5 minutes. Remove tea leaves.
- Sprinkle steamed shumai with fried garlic. Serve with salad leaves, cilantro, and black rice vinegar. Enjoy!
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Moistening the wrappers makes shaping easier and results in a more tender, less dry dumpling.
- Don't overcook the dumplings. 10 minutes is sufficient.
Nutrition
- N/A
FAQs
1. Can I substitute the pork with another protein?
Yes! Ground chicken or shrimp work well as substitutes. Adjust seasonings to taste as needed.
2. What if I don't have all the Thai ingredients?
Don't worry! You can omit or substitute some ingredients. The core flavors will still shine through.
3. How do I store leftover shumai?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or skillet.
So there you have it – your very own batch of delicious Thai-style shumai, a perfect blend of familiar and exciting flavors. Impress your friends and family with this unique dim sum creation, and don't be surprised if they ask for the recipe! Enjoy the fruits of your labor – these flavorful dumplings are truly a treat.