Fresh Pork Shumai

Method10 steps

1. 1

   Prepare Thickener (Low-Fat Version Only)

   调配增稠剂（低脂版专用）

   Take 10 mL of cold water, add the food thickener blend, and mix into a paste.

   取 10 mL 冷水，加入复配食品增稠剂，调成糊状。

   ⏱1 min

   • 💡 Skip this step for the regular version普通版本可跳过此步
   
2. 2

   Make the Gel (Low-Fat Version Only)

   制作凝胶（低脂版专用）

   Add 25 mL of boiling water and stir quickly until a semi-transparent gel forms.

   加入 25 mL 开水，快速搅拌至呈现半透明凝胶状。

   ⏱2 min

   • 💡 Boiling water is required to activate the thickener必须用开水才能激发增稠剂性能
   
3. 3

   Pre-Treat Lean Meat (Low-Fat Version Only)

   瘦肉预处理（低脂版专用）

   Once the gel has cooled, mix it into 280 g of pure lean ground pork and 15 g of melted lard.

   凝胶冷却后，混入 280 g 纯瘦肉糜和 15 g 融化的猪油。

   ⏱3 min

   • 💡 Lard compensates for the lack of lubricity in lean meat猪油能补偿瘦肉缺失的润滑感
   
4. 4

   Basic Filling Mix

   基础拌馅

   Combine the ground pork with minced ginger and scallions. Add light soy sauce, cooking wine (Shaoxing), salt, sugar, and white pepper powder, then stir in one direction until the filling becomes sticky and elastic.

   将猪肉末与生姜末、葱末混合，加入生抽、料酒、盐、糖、白胡椒粉，顺一个方向搅拌上劲。

   ⏱5 min

   • 💡 Always stir in one direction so the filling stays springy一定要顺着一个方向搅拌，肉馅才会 Q 弹
   
5. 5

   Prepare the Broth

   准备汤汁

   If using a concentrated stock cube, dissolve it in 15 mL of hot water, then add 15 mL of room-temperature water and stir to combine.

   若使用浓汤宝，取 15 mL 热水混合化开，再加入 15 mL 常温水调匀。

   ⏱2 min

   • 💡 Make sure the stock cube is fully dispersed with no lumps确保浓汤宝完全分散无颗粒
   
6. 6

   Beat in Water for Elasticity

   打水上劲

   Slowly add the water or stock to the meat filling in batches, continuing to stir until fully absorbed and the filling becomes thick and cohesive.

   慢慢将水或高汤分次加入肉馅，继续搅拌至完全吸收，馅料变得粘稠。

   ⏱5 min

   • 💡 If the filling is too thick, add 5 mL of water and continue stirring如果肉馅太稠，可补 5 mL 水继续搅拌
   
7. 7

   Add Mix-ins and Chill

   加入配料与冷藏

   Add winter bamboo shoots, aspic, and chopped shiitake mushrooms. Drizzle with sesame oil and toss to combine, then chill for 30 minutes.

   加入冬笋、皮冻、香菇碎，淋上芝麻油拌匀，冷藏 30 分钟。

   ⏱30 min

   • 💡 Chilling helps the flavors meld and makes the filling easier to wrap冷藏可以让馅料味道融合，且更易包制
   
8. 8

   Wrap the Shumai

   包制烧卖

   Take one wrapper, place about 20–25 g of filling in the center, and gently pinch the edges together with your thumb and index finger to form a 'vase' shape, leaving the top open.

   取一张皮，放上约 20-25 g 馅料，用虎口轻轻收拢成“花瓶”状，顶部留开口。

   ⏱10 min

   • 💡 Rub a little oil on your thumb and index finger to prevent sticking虎口抹点油可以防止粘手
   • 💡 Don't overfill, or the wrapper won't hold不要放太多馅，否则包不住
   
9. 9

   Set and Garnish

   定型与装饰

   Gently press the base to ensure it stands upright, then place one peeled shrimp on top of the opening.

   轻轻压实底部确保站立稳定，在顶部开口处放上一颗虾仁。

   ⏱5 min

   • 💡 Position the shrimp facing up for a prettier color虾仁朝上颜色更漂亮
   
10. 10

    Steam

    上笼蒸制

    Once the water is boiling, place the shumai in the bamboo steamer with space between them, and steam over high heat for 8–10 minutes.

    水开后放入蒸笼，保持间隔，大火蒸 8-10 分钟即可。

    ⏱10 min

    • 💡 Always steam after the water is boiling to prevent the wrappers from collapsing一定要水开后再上笼，防止皮子塌陷