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

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🤤😍😍

I have made these shumai for my family for the past 20+ years.You don't need to place the shrimp on the top for decoration.Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221

Make it healthier using veggies.The ingredients will release fat and water when it's heated.It's better if you drain them.You can also wrap them up with lettuce and/or Chinese cabbage. For 2 servings. Recipe by motchan

Delicious traditional simple recipe..

#mychinese #worldonplateShumai is one of the most popular types of traditional Chinese dumplings. We can use different kinds of filling ingredients such as ground pork or chicken, mushrooms, scallions, ginger, water chestnuts, bamboo shoots, etc. seasoned with garlic, soy sauce, and Chinese rice wine. The filling is put in the center of the round shape wrapping and the border of the wrapping is loosely gathered above, forming a ‘neck’ and a flower shape top.If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

I like the simple taste of shumai more than gyoza, so I thought it would be delicious to make some with bamboo shoots and shrimp.Be sure to arrange the shumai so that they do not touch while steaming. Recipe by Akai denwa

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

My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that."Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else...In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat.This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan.My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way!#heirloom

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.■You can use scallops or squid instead of shrimp too. Use any seafood you like. ■They don't have to be jumbo sized either♪ ■Don't steam them too long ,otherwise you will make the dumplings hard. ■At Step 3 coat the filling with shumai skin cut into strips and press firmly. I think the amount of shumai skin is just right. Recipe by Jirojiro

I usually make it without measuring properly and have leftover pastries and ingredients. This time, I measured properly.Please add this amount of flour to make it nice and sticky. Even if you wrap it up rather crude, it will turn up nice when steamed. It will taste better if you use raw scallops. For 20. Recipe by uronn

I can't remember when I started making this. Everyone in my family says these are yummy.The secret behind the softness of these shumai is to add water and the leftover juice from the canned scallops.When you're wrapping it, place it on a flat surface and squeeze the sides firmly. This will give them nice finish. For 30 shumai dumplings. Recipe by Mangetsu152000