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Beef and Mushroom Shumai
Today I am going to share the recipe for a delicious beef and mushroom shumai.
Shumai (烧麦) is a close relative to dumpling in Chinese cuisine. Similar to making a dumpling, you use a small piece of thin dough to wrap around the fillings. However, shumai is open-topped and has a flower-shaped top. (I will share how to make shumai in detail in the recipe section)
Shumai is usually steam cooked and served as breakfast in China. When I was in middle school, I used to buy 2 or 3 shumai and a bottle of milk for breakfast from a breakfast stand on my way to school almost every day.
To try shumai in a restaurant, I recommend going to a restaurant that serves dim sum. The steamed pork and shrimp shumai is a very popular dim sum dish and a must-have.
To make an easy version with less ingredients, I’ve decided to make shumai with a beef and mushroom filling today. It is much more simple than the restaurant version and doesn’t take much less time to make at home!
Although shumai is often served as breakfast, it can be enjoyed as a healthy appetizer as well. It would be a great dish to share with your family, friends and show off your Asian cooking skills.
Here is a overview of how I made the beef and mushroom shumai at home.
I hope you enjoy making this Beef and Mushroom Shumai. If you like this recipe, please leave a rating and share it with your friends!
Beef and Mushroom Shumai
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Prep time
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Total time
Author: Spice the Plate
Serves: 3-4
Ingredients
- 1 cup ground beef
- ½ cup shiitake mushroom (rehydrated and diced)
- 2 cups cooked sticky rice (1 cup raw)
- 12-14 dumpling wraps (available at Asian grocery store)
- For seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- Soak the dried shiitake mushrooms under warm water for 15-20 minutes until soft and cut into dices.
- Cook the raw sticky rice, and set aside (I used a rice cooker, takes about 15 minutes)
- Heat 2 tablespoons oil over medium heat, stir fry the ground beef for 3-4 minutes until no longer pink.
- Add in the shiitake mushroom, stir fry another 2-3 minutes or until cooked though.
- Add in the cooked sticky rice, stir to mix well.
- Toss in soy sauce, cooking wine, sugar and salt, cook 1-2 minutes and mix well.
- Remove from pan and set aside, this is the fillings for the shumai.
- To make the shumai: first, make a circle with your thumb and index finger and place a wrapper on top the circle, then nudging it down to create a cup. Next, add some fillings into the cup, and pat the filling down with your finger or the back of a spoon. Third, fold the edges of the wrapper down, leaving the filling exposed. Last, press the wrapper around the filling and pat both the top and bottom of the dumpling to make it flat.
- Get ready for steaming: Fill pan with a few cups water. Line a bamboo steamer with cabbage and set it in the pan. Bring water to a boil and place the shumai into the bamboo steamer about a ½- inch apart (watch out for the steam)
- Cover with lid and steam until wrap is cooked through, about 5 minutes.
- Serve immediately with your favorite dipping sauce.
Notes
Because the filling is pre-cooked, only a few minutes of steaming is needed for the wrap to be cooked through.
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