Egg Shumai
Soft golden egg skin wrapped around savory juicy filling. A classic Chinese dim sum bite for all ages.
Ingredients
12 items- Ground pork 200 g
- Shrimp 100 g
- Dried shiitake mushrooms 2
- Eggs 4
- Cornstarch 1 tbsp
- Soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Ginger 1 tsp
- Salt to taste
- White pepper a pinch
- Cooking oil 1 tbsp
- Scallion 1 stalk
Nutrition
Steps （6 steps）
Combine pork, shrimp, mushroom, soy sauce, wine, ginger, salt, and pepper. Stir in one direction until sticky. Marinate 10 min.
Beat eggs with cornstarch slurry and salt until smooth. Over low heat, grease pan, pour a thin layer of egg, tilt to spread. Cook until set, about 30 sec per wrapper.
Repeat to make about 10 wrappers.
Place a wrapper on palm, add 20 g filling. Gather edges around filling to form a shumai shape, leaving top open.
Place in steamer basket. Steam over high heat for 8-10 min until filling is cooked through (no pink juice).
Turn off heat, rest 2 min, then serve. Garnish with scallions, and enjoy with soy sauce or chili oil.
Tips
Cook wrappers over low heat and remove as soon as the surface sets to keep them tender.
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