Authentic home cooking from Taiwan, with US measurements. 
Tofu Skin Shumai
I recently bought a pack of tofu skin and have been wanting to try different recipes with it. This time, I decided to take on the challenge of making Hong Kong-style dim sum—everyone’s favorite shumai!
Tofu Skin Shumai
I recently bought a pack of tofu skin and have been wanting to try different recipes with it. This time, I decided to take on the challenge of making Hong Kong-style dim sum—everyone’s favorite shumai!
Open in Cookpad AppSteps
- 1
Cut each tofu skin sheet into four pieces, then trim into circles.
- 2
Finely chop the leftover tofu skin scraps to add to the filling later so nothing goes to waste.
- 3
Soak the dried shiitake mushrooms in water until soft, then wash, pat dry, remove stems, and dice finely.
- 4
Thaw the shrimp and rinse. Set aside a few whole shrimp for garnish, and chop the rest (about 15 pieces) into small pieces. Adjust the amount of shrimp to your preferred texture.
- 5
Rinse the pork, pat dry, and dice into small pieces. (I used pork shoulder with a little fat.) Prepare all ingredients.
- 6
Add the seasonings to the pork and marinate for 15 minutes. Mix and knead by hand for about 5 minutes.
- 7
Marinate the reserved whole shrimp with a little white pepper and sesame oil. Set aside.
- 8
Add the chopped shrimp to the pork mixture and continue mixing and kneading until the mixture becomes sticky.
- 9
Add the diced mushrooms and chopped tofu skin scraps to the filling and mix well.
- 10
Scoop a small amount of filling with a metal spoon and place it on a tofu skin circle. Shape and press firmly with your hands.
- 11
Top each shumai with a marinated shrimp.
- 12
Steam over boiling water for 10 minutes.
- 13
After cooking: The taste is very similar to regular shumai, but the tofu skin is thinner and a bit harder to wrap, so handle gently to avoid tearing.
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