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Handmade Chinese Style Steamed Dumplings

Chinese style shumai dumplings are so much easier to make at home than you’d think. And the taste and texture is well worth the effort. Use code “LAGERSTROM” at checkout for 15% off PLUS free shipping on any Catalina Crunch Crunch Mix Pack: https://catalinacrunch.com/LAGERSTROM

FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipes/shumai

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INGREDIENTS (full recipe at brianlagerstrom.com/recipes/shumai)

Dumpling Wrapper:
120 grams (1/2 cup) water
Optional: tiny scoop of egg yellow food coloring
170 grams (1 1/3 cups) all-purpose flour
2 grams (1/2 teaspoon) salt
Shumai Filling:
225 grams (1/2 pound) shrimp
Half of 1/4 teaspoon baking soda
225 grams (1/2 pound) ground pork – i use 80/20, but leaner will work
75 grams (2.6 ounces) pork belly (chopped small)
75 grams (2.6 ounces) cooked shiitake mushrooms, chopped
10 grams (2 teaspoons) soy sauce
10 grams (2 teaspoons) Shaoxing rice wine or mirin
3 garlic cloves, grated
10 grams (2 teaspoons) fresh ginger, grated
10 grams (2 teaspoons) sugar
7 grams (1 1/2 teaspoons) salt
2 grams (1/2 teaspoon) black pepper
10 grams (2 teaspoons) cornstarch

CHAPTERS
0:00 Intro & dough
1:21 Prepping and mixing the filling
3:48 I can’t be trusted with crunchy things
4:55 Shaping the dumplings
7:07 Steaming
8:03 Dipping sauce and serving
8:42 Let’s eat this thing

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#shumai #steameddumplings

13 Replies to “Handmade Chinese Style Steamed Dumplings”

  3. I wouldn't say there are ANY "clean ingredients" in the cereal. They are nearly 100 percent chemical isolate ingredients. There are ZERO whole food ingredients as in what Nature has produced.For an example, pea protein is NOT a whole food. Rather it is a chemically isolated constituent taken from peas without their buffers and other constituents. Also the gums the yeasts and acids are not whole foods either. There are maybe 4 actual whole food ingredients in the product. If I were you, I'd research some of these sponsors a little better if you want to be thought of as a discriminating chef who knows the difference between a popular yet manufactured taste versus whole food and true quality ingredients.

  4. Good recipe though… I'm not sure calling something a "dumper" makes it sound incredibly edible.

  5. Gonna do this with fatty pork and lean ground turkey, can't eat shrimp.

  7. Hi! Thanks for another good recipe. Looks delicious ???? I was wondering if you do a video on Dirty Rice or Jambalaya for a future video ????

  9. Instead of just soy sauce, I highly recommend trying Ponzu. It's soy sauce but with a citrus tang.

  10. most of the eggroll skins I find in my area are gluten free vegan. You might try these for dumplings since that are a total failure for eggrolls.

  13. This recipe was great! I didn't use the yellow dye but it didn't matter anyway. Though I do think my personal favorite dumplings are the Filipino ones. The ones here are called Siomai sa Tisa and the chili garlic they go along with are amazing. I'd love to see that one if you decide to go about it

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