Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination.
Place 300g pork shoulder on a cutting board, trim off fat and white fascia, slice and shred it, then chop into fine even pork dices.
Watch out
Be careful when trimming fascia, angle knife away to prevent slipping and cutting fingers.
Put diced pork in a bowl, add 2g baking soda and 30ml water, massage until water is fully absorbed and tacky, then chill in fridge for 1 hour.
Watch out
Accurately measure 2g baking soda, otherwise excess baking soda will impart an alkaline bitter taste.
Place 340g frozen white shrimp in a bowl under gentle running tap water for 5 minutes until fully thawed, then drain.
Watch out
Do not use a high stream of water, otherwise it will tear and damage the delicate shrimp meat.
In a bowl, mix shrimp with 19g potato starch, 19g sugar and water to cover, soak for 15 minutes (stir once); flush under running tap water for 15 minutes until clear; press thoroughly dry with a towel, spread on a tray uncovered and chill in fridge for 1 hour until semi-translucent ivory-white.
Watch out
Must press shrimp completely dry with a towel and do not cover with plastic wrap in fridge, otherwise residual moisture will cause mushy shrimp paste.
Remove stems from 20g rehydrated shiitake mushrooms, slice thin and dice finely; finely mince carrot into 10g small bits for garnish.
Watch out
Squeeze out excess water from mushrooms before dicing, otherwise residual water dilutes the meat seasoning.
In a small bowl, combine 15g chicken powder, 30g sugar, 1g white pepper powder, 50ml water, and 2ml sesame oil, stir thoroughly with a spoon until completely dissolved.
Watch out
Ensure sugar and chicken powder are fully dissolved with no granules, otherwise the seasoning in the meat paste will be uneven.
Put chilled dried shrimp into stand mixer bowl, add 6g salt and 24g potato starch, beat at medium speed until shrimp breaks down and forms a sticky paste.
Watch out
Keep shrimp cold during mixing
high temperatures will break down protein gelatinization
Add chilled marinated diced pork to the shrimp paste in stand mixer, beat at medium speed until fully combined and cohesive.
Watch out
Pork must be fresh out of the fridge
low temperature maintains the elasticity of the meat paste
Add 42g solid white lard, beat with stand mixer at medium speed until lard is completely incorporated and meat paste shows a glossy texture.
Watch out
Lard must be solid state
do not use warm liquid lard otherwise fat emulsification will fail
With mixer running, gradually spoon in the seasoning liquid in small batches, letting the meat fully absorb it before adding more; then increase to high speed for 1-2 minutes until elastic and bouncy.
Watch out
Pour liquids in multiple small additions
adding too much at once will cause the liquid to separate from the meat paste
Switch mixer to low speed, add diced shiitake mushrooms, and mix gently until evenly distributed, then turn off.
Watch out
Do not mix at high speed after adding mushrooms, otherwise the mushrooms will be crushed into mush.
Transfer prepared meat filling to a metal tray, cover tightly with plastic wrap, and chill in fridge overnight (approx. 8 hours) to firm up for easier wrapping.
Watch out
Seal wrap tightly against filling
otherwise fridge air will dry out and harden the surface of meat paste
Take chilled filling. Place a wrapper on palm, scoop 26-28g filling into center using a wooden spatual or spoon tail. Rotate wrapper with left hand while tightening waist with web of hand, press filling down and smooth top into a neat cylinder.
Watch out
Do not tear wrapper when gathering
filling must rise slightly above wrapper edge for an upright shape
Use heat-resistant oven mitts or a wet towel when handling hot bamboo steamers to avoid burns.
Arrange wrapped shumai in lined bamboo steamer, top each with finely minced carrot garnish; bring steamer pot water to a hard boil with dense steam, place steamer in pot, cover and steam over high heat for 8 minutes until cooked through and springy.
local_fire_departmentHigh heat, steam for 8 minutesWatch out
Open steamer lid facing away from yourself to avoid hot steam bursting out and burning hands or face.
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