Shumai: Appetizer or Hors d’ oeuvres
Posted in Recipes on 05/23/2009 01:37 pm by lizacMy husband and I love dimsum – we used to live in Monterey Park where you can buy it on almost every street corner. We have had many gatherings where we served shumai and it has always been very popular, but because it was so easy to buy we never really thought about making it.
Not until we participated in a street fair and sold food with the intent of making a profit. It took several tries, but we finally got just the right mixture that worked. This video I found on YouTube was the closest thing to our recipe.
We substituted the ground shrimp with ground beef (because it was on sale at our local grocery store) and used equal parts ground pork and ground beef. We added rice wine, which made the shumai pleasantly moist. We heaped filling into the wonton wrapper even if it overflowed and did not close it like in this video. Personally, I find using the bamboo steamer actually adds a bit of flavor to the shumai – although you can always use whatever is readily available to you.
So there you go, your own home made shumai. You can play with the ingredients to suit your taste, but one other thing that will make your shumai the most unforgettable ones your guests have ever had is the sauce.
There are shumai sauces readily available in Asian stores, but it will always be that extra touch you add to it that makes a big difference!
Dimsum can be served as an appetizer or part of an Asian hors d’ oeuvres spread. It will definitely give an Asian flair to your next party.