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Pork Shumai with Vinegar-Soy Sauce (c) David Malosh

Pork Shumai with Vinegar-Soy Sauce

This incredible - and incredibly easy - Pork Shumai with Vinegar-Soy Sauce is from Just Cook It!, a fantastic new book by Justin Chapple.

Course: Appetizer
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 16 Servings
Calories: 71 kcal
Author: Justin Chapple

Ingredients:

Preparation:

  1. In a medium bowl, mix the pork with the scallions, ginger, 1½ tablespoons of the soy sauce, 1½ tablespoons of the vinegar, ½ teaspoon of the sesame oil, the salt, and the pepper.
  2. Lightly dust a large baking sheet with flour. Hold one wonton wrapper in your palm, keeping the rest of the wrappers covered with a damp paper towel. Place a barely rounded tablespoon of the filling in the center and fold the wrapper up around the filling, pinching the edges all around to form an open cup (it’s okay if you pinch the wrapper with some of the meat; it doesn’t need to be perfect). Transfer the dumpling to the baking sheet and cover with a damp paper towel. Repeat with the remaining wrappers and filling.
  3. Fill a large saucepan with ¾ inch of water and put a metal steamer basket in the bottom. Lightly oil the steamer basket and then bring the water to a simmer. Add half the dumplings to the steamer basket, cover partially, and steam over medium-low heat until firm, about 8 minutes. Transfer to a small platter and tent with foil. Repeat with the remaining shumai.
  4. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 tablespoons vinegar, and ½ teaspoon sesame oil. Sprinkle with additional minced scallions and serve with the shumai and sambal oelek.

Notes:

DO IT AHEAD

  • The formed uncooked shumai can be refrigerated in an airtight container overnight. Alternatively, freeze the uncooked dumplings on the floured baking sheet and when firm, transfer them to a plastic bag and freeze for up to 1 month. Don’t defrost them before cooking; just cook them for a couple of minutes longer.
Nutrition Facts
Pork Shumai with Vinegar-Soy Sauce
Amount Per Serving
Calories 71 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 10mg3%
Sodium 197mg8%
Potassium 47mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin C 0.1mg0%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.