It is my comfort food when I was a kid and this recipe was taken from my mom originally recipe. So, let’s cooked it and Enjoyy🤤😍😍

Finely chop the shrimp and mix with ground pork. This recipe also features a dipping sauce that’s a highlight! The sauce is great with sliced meat, steamed fish, or Korean pancakes, too. For more about this recipe, check out Instagram: coral.shore https://www.instagram.com/coral.shore/

I wanted to make a beautiful dim sum dish.Mix, coat, and steam! That's it! It looks cute! Recipe by Silvy1978

With hanpen added! It makes these shumai extra tasty and gives them a softer texture.Recipe background:My daughters love shumai! I used to make them with shrimp, but shrimp has gotten expensive... So I tried adding hanpen fish cake instead, and it turned out delicious!

The firm tofu soaks up all the delicious flavor from the ground pork! These shumai are light and fluffy—you’ll want to eat a bunch. Enjoy them with a dipping sauce of soy sauce or mentsuyu and vinegar.Recipe background:I’ve made tofu shumai before using shredded cabbage instead of wrappers, or adding shrimp, all steamed in a bamboo steamer. This time, I used shumai wrappers to make tofu shumai with ground pork and firm tofu.

Instead of using gyoza wrappers, use shumai or wonton wrappers! The wrappers turn out super crispy and delicious—kids love them too! Once you try this, you won’t want to go back to regular gyoza wrappers.Recipe background:I saw this on TV a few times and tried making it myself. These are much lighter than gyoza made with regular wrappers, so two adults and one 4-year-old can finish the whole batch! Apparently, ponzu with yuzu kosho is a recommended dipping sauce. Ever since I learned this recipe, I always use shumai or wonton wrappers for gyoza!

Always love dim sum..and shumai is one of my fav food. Simple recipe yet so delicious.

Siu Mai is one of my favorite dim sum dishes. It didn’t originate solely in Guangdong—it spread from the north to the south of China and is known by different names, such as Shaomai, Shumai, and others. The fillings and wrapping methods also vary.The Cantonese version is the most well-known worldwide: thin yellow wrappers filled mainly with pork and shrimp.I haven’t had Siu Mai in a long time, so I decided to try making it myself. The first time, I took a shortcut and used ground pork—honestly, the result was just okay. The second time, I used pork shoulder and chopped it myself, and the taste and texture were completely different! Don’t believe me? Try it yourself! 😁(Of course, my seasoning was a bit off the first time…😅)If you’re short on time, you can use ground pork, but it’s best to mix in some pork fat for better texture.Homemade Siu Mai is easier than you think—give it a try!English recipe here 👇https://easycookworld.blogspot.com/2021/07/siu-mai.htmlIf you like our recipes, please follow our Facebook page~😊Facebook: Easy Cook at HOME

Thank you for taking a look at my recipe.I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too.These are low in calories, have no added oil and are good for you.It's important to drain the tofu well to start.I made them bigger than the usual shumai dumplings.I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30.These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa

These have a bold flavor, so you don't need any dipping sauce. Super easy and quick to make—plus, they're really juicy! About this recipe: You can make these easily even without a steamer. They're packed with onions and taste great on their own.

Thank you for featuring this recipe in cookbooks and for all the positive feedback! These fluffy shumai are oil-free and low in calories. You can easily steam them in a skillet. Great for pregnant women and kids.Recipe background:Thank you for checking out this recipe! I love juicy pork shumai and sweet shrimp shumai, but I wanted to create a super healthy version using tofu. These shumai are high in protein, low in calories, and gentle on the body, making them a great choice for pregnant women and young children.

I saw a Hong Kong-style dim sum recipe that used fish paste for shumai wrappers. I was curious and tried making it my own way. The texture is different from the shumai wrappers I know—just as chewy as the filling. The fish and beef together are so flavorful, and the yuzu peel adds a wonderful aroma. It's so delicious and satisfying!