Handmade Chinese Style Steamed Dumplings (Shumai)

Steps

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1. 1
   Heat 120g of water to a boil in a saucepan, optionally adding a tiny scoop of egg yellow food coloring.
   ≈0:19
2. 2
   Add 170g flour and 2g salt to a food processor. With the machine running, slowly stream in the hot water to hydrate the flour. This weakens the gluten and makes the dough easier to roll out.
   ≈0:39
3. 3
   Turn the dough onto a cutting board and knead by hand for about 2 minutes until it reaches sufficient strength to handle without tearing.
   ≈0:59
4. 4
   Place the dough in a bowl, cover it, and let it rest for 15 minutes to relax the gluten.
   ≈1:13
5. 5
   Prepare the filling by adding half of 1/4 teaspoon baking soda to 225g shrimp and let sit for 10 minutes. This raises the pH to prevent the shrimp from becoming tough during cooking.
   ≈1:25
6. 6
   Mince the treated shrimp on a cutting board to a chunky texture, leaving pieces intact rather than breaking them down too much.
   ≈1:43
7. 7
   Transfer the minced shrimp to a bowl and combine with 225g ground pork.
   ≈1:55
8. 8
   Add 75g of chopped pork belly pieces to enrich the filling.
   ≈2:02
9. 9
   Cook 75g shiitake mushrooms in a small pan with hot oil and about 30g water until the water evaporates and the mushrooms begin to brown, about 1-2 minutes. Add the cooked, chopped mushrooms to the filling.
   ≈2:21
10. 10
    Add 10g soy sauce, 10g Shaoxing rice wine or mirin, 3 grated garlic cloves, 10g grated fresh ginger, 10g sugar, 7g salt, 2g black pepper, and 10g cornstarch to the filling.
    ≈2:47
11. 11
    Mix all ingredients together, then switch to a vigorous whipping motion to develop myosin proteins in the meat, creating a firmer, sausage-like texture. Alternatively, paddle in a stand mixer for about 30 seconds.
    ≈3:09
12. 12
    Keep the filling cool while proceeding to roll out the dumpling wrappers.
    ≈3:33
13. 13
    Divide the rested dough into 20 equal pieces of about 10g each and roll each into a small ball.
    ≈4:57
14. 14
    Dust the dough ball generously with flour and press it flat using the bottom of a cup or similar flat tool to create a disc about 4cm across.
    ≈5:09
15. 15
    Use a tapered rolling pin to gently roll the wrapper, rotating 90 degrees and continuing until slightly oblong, about 10-12 rolls total. Finish with a couple more rotations to flatten and even out the edges.
    ≈5:21
16. 16
    Using a scale, portion out exactly 30g of filling for each dumpling to ensure consistent sizing.
    ≈6:08
17. 17
    Place the wrapper in the corner of your palm and thumb, then carefully fold and pleat the sides upward while gently pushing the filling up. Once fully folded and tucked, move the dumpling to your palm, tighten the top by gently squeezing with your fingers while flattening the bottom with your thumb to remove air pockets.
    ≈6:15
18. 18
    Set a steamer rack insert in a medium saucepan, add about 1 quart of water, and bring to a rolling boil.
    ≈7:20
19. 19
    Spray the steamer tray generously with cooking spray, then load 8 dumplings onto it with plenty of space between them. Set a timer for 7 minutes.
    ≈7:41
20. 20
    After 7 minutes, the dumplings are cooked through and the wrappers are tender and chewy. Check that the internal temperature reaches at least 150°F (66°C), then scoop them out and serve immediately while they are still at their textural peak.
    ≈7:54
21. 21
    Serve the dumplings dipped in a 2:1 blend of soy sauce and Chinese black vinegar, or with spicy chili crisp as an alternative.
    ≈8:13