Egg Shumai
Egg Shumai is a delicate Jiangnan dim sum, featuring golden egg skin wrapped around a savory filling, steamed to tender perfection, bursting with flavor.
Ingredients
11 items- Eggs 3
- Ground pork 150g
- Shrimp 50g
- Scallions 2 stalks
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Sesame oil 1 tsp
- Cornstarch 1 tsp
Nutrition
Steps （5 steps）
Combine ground pork, minced shrimp, scallions, ginger, soy sauce, wine, salt, pepper, and sesame oil. Mix in one direction until firm. Marinate 10 minutes.
Beat eggs with starch slurry. Heat a non-stick pan over low heat, brush with oil, pour a thin layer of egg mixture, swirl to form a round sheet. Cook until set, remove. Repeat with remaining egg mixture.
Place an egg sheet flat, put some filling in center. Gather edges upward and pinch to form an open-top purse shape, like shumai.
Arrange shumai in a greased steamer. Steam over high heat for 8-10 minutes until filling is cooked through and egg skin is tender.
Mix black vinegar with shredded ginger in a small bowl to make dipping sauce. Serve alongside shumai.
Tips
Make egg sheets as thin and even as possible. Handle gently when wrapping to avoid tearing. Marinating the filling well ensures a bouncy texture. Do not over-steam to keep egg skin tender.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.