I’ve caught the flu recently that’s the reason I haven’t replied to all of your comments recently, really sorry about that but I hope you can understand a person like me who has to work 48 hours in 3 days with flu basically doesn’t have any extra energy to do other thing else.
I know a lot of people love Dim Sum so I decide to make this Glutinous Rice Shumai. It has a different filling compared to normal yellow pastry shumai that people usually order in a Cantonese restaurant.
I have completely forgotten the first time when I tried to make this shumai but the flavour of it is very unique. When Chris tried it for the first time he wasn’t too sure about the taste but after trying one, he tried another and then before you know it they were all gone.
Shumai is a dish that grows on you. It’s really cheap to make, very tasty and very filling. A perfect snack.
I searched for the history of this dish and shumai was created in Yuan Dynasty. For those who aren’t sure, the ruler of the Yuan Dynasty was from Mongol, of which the most famous ruler was Genghis Khan. I always thought Shumai was created by Cantonese or Chinese people but amazingly I found out it was actually created by the Mongolian people. This is another benefit for writing a blog. I have learnt another lesson from history by researching the ingredients for my blog.
Credit: These photos were taken by Chris at Chris Radley Photography
Glutinous Rice Shumai
Ingredients for Shumai pastry
- 1.5 cups bread flour
- 1 cup plain flour
- 1 cup boiling water
- 1/3 cup cold water
Ingredients for Shumai
- 1.5 cups glutinous rice
- 2 dried shiitake mushroms soak in hot water for 10-15 minutes to soften then chop finely
- 1 tbsp dried shrimps also soak in hot water for 10-15 minutes then chop finely
- 150 g pork belly remove the skin an cut into 2.5cm dices. We will use this pork belly to make a stewed pork for shumai filling
Seasonings for Shumai filling
- 1 tbsp soy sauce
- Couple pinches black pepper
Seasonings and ingredients for stewed pork for Shumai
- 2 spring onions
- 1 thin slice ginger
- 3 tbsp soy sauce
- 2 tbsp rice wine
- 1/2 tsp salt
- 2 tbsp sugar
- 1 pinch cinnamon
- 1/2 star anise
- 1 clove garlic
- Some water to cover the pork
Procedures for Shumai pastry
Mix flour together and pour the boiling water in the flour, mix with a pair of chopsticks and add 1/3 cup of cold water.
Use your hands to knead the dough until it’s smooth and cover by wet kitchen napkin of tea towel. Leave it on aside for 20 minutes and separate to small portions (depends on what kind of size you like).
Use a rolling pin to flatten the small dough from step 2 and use your finger tips to make the pastry have some wrinkle bits (looks a bit like flower petals).
Procedures for stewed pork for shumai
Heat a wok with 1 table spoon of oil. Stir fry the ginger, spring onion and garlic first for 30 seconds. Add 2 tablespoons of sugar into wok and wait for it melt. Add the pork into the wok and stir fry it until the pork get a little bit colour.
Add all the seasonings and spices into the wok and stir fry it for another 2 minutes. Place everything into a small soup pot or small sauce pan with lit and cover the pork by water.
Use full gas power to boiling the pork first then turn to lowest power to simmer the pork until it is soft.
After the pork cooked, place it into a bowl or plate and cool it down. After it cool down, chop it and use for shumai filling.
Procedures for Shumai fillings
Cook glutinous rice by rice cooker. 1 ½ cup rice : 1 ½ water. Because it’s glutinous rice so I will put another 2 tablespoons water to cook it.
Mix Shitake mushroom, dried shrimps, chopped pork, soy soy sauce, black pepper with hot glutinous rice together and make sure it mix evenly.
Take one pastry we made earlier and put 1 teaspoon of filling in the middle.
Use your hand to close the “waist” part and the shumai should look like a “vase” shape. Put a little bit more filling on top of it.
Use bamboo steamer to steam for 10~15 minutes and ready to serve.