Sunday, August 21, 2011

Shumai Love

I was watching a Filipino tv show online and there was a segment about making shumai. Shumai is a traditional chinese dumpling served in dim sum. I grew up eating shrimp shumai but stopped when I developed an allergic reaction to shellfish; fortunately other types of shumai are readily available in asian supermarkets but you have to get them from the frozen aisle. After the show ended I went to bed obsessing over shumai. The next day, after class I drove to Whole Foods and bought the main ingredients: pork, fish, jicama and carrots (see complete ingredients below).

Unfortunately I don't have the exact recipe, I made up the measurements as I was mixing. First, mix ground fish and pork, followed buy chopped carrots and jicama. Add sugar, black pepper (can be substituted for white pepper), fish sauce, soy sauce, sesame oil and cornstarch. I'm not sure how much meat I had but one stick of carrot and half of medium-sized jicama will suffice for this recipe. I couldn't find wonton wrappers in Whole Foods; so, I ended up using egg roll wrappers – cut them in 4 pieces and voila! Here are the before and after shots.

I asked my mom and grandma to try it and both said it was tasty and better than the ones in the restaurants (^;^). My mom's birthday is coming up and she wants me to make shumai for her. Since I don't have the recipe, making shumai for a big event is a bit daunting but I am ready for the challenge!

That's the shumai cooking. I was going to edit the video but decided not to – it's the mishaps that make things interesting (~_^).

Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
(Scott Adams (1957 - ), 'The Dilbert Principle'

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