Happy Mother’s Day! I’m so glad to be able to spend time with my mom this year. I lived in LA for these past few years and it was hard to visit her on Mother’s Day. Now that we live in the same city, I’m so thankful that I can spend more time with her. I was browsing the Internet to search for some Chinese brunch recipes and found out that we don’t do much variety for brunch. Most of our breakfast (brunch) menus are very much the same – porridge (congee), radish cake, sweet soybean milk, scallion pancakes, or noodles. Only then I realized two things: that most of the Chinese brunch recipes are savory items instead of sweets and that people don’t usually serve breakfast in China – which means no eggs, toasts, or coffee. Chinese people usually go for dim sums only on weekends.
The recipe that I’m about to share is for pork dumplings (shumai), which is served as the main dish in dim sums. Dim sums refer to a Cantonese food style where the dishes are prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sums is also well-known for the unique way they are served in some restaurants, where fully cooked and ready-to-serve dim sum dishes are placed on a cart to be pushed around the restaurant, so the customers can choose the dishes while remain seated at their tables. There are so many types of shumai, in fact each province in China has its own shumai mixture. Some people think that shumai is one of those things that they find intimidatingly difficult to make at home…but actually it’s one of the easiest dish, especially if you start with a super easy, yet super flavorful recipe, just like this one. You should totally try these and serve them as appetizers for your next party. Enjoy!
- 150 gram shrimp, chopped
- 300 gram ground pork
- 3 cloves shallot, finely minced
- 2 tbs vegetable oil
- 3 tbs tapioca starch (or corn starch)
- 1 white egg
- 1/2 tsp salt
- 1/4 pepper
- 1 tbs sugar
- 1 tsp soy sauce
- 1 tbs sesame oil
- 2 pcs shiitake, soaked, then trimmed & chopped fine
- 1 tbs sliced scallion
- 20 sheets of shumai wrapper (or wonton wrapper)
- Optional: 1 tbs diced carrot
- Combine shrimp and ground pork in a bowl.
- Fry the shallot in little oil until fragrant, then mix into the ground pork mixture.
- Add the rest of the ingredients (except wrapper) and mix well.
- Scoop 1 teaspoonful of the mixture onto one sheet of shumai wrapper, and gather up the sides to form ripples, leaving the center open. Press the bottom of the dumpling on the counter to make it stand upright.
- When all the shumai are filled, steam in a bamboo steamer on a lightly oil parchment paper or cabbage leaf for about 10-15 minutes, until cooked.
- Served with chilli sauce.
- You can replace ground pork with ground beef.
Here’s what the #SundaySupper group is cooking for Mother’s Day:
Mother’s Day Brunch:
- Blueberry Coffee Cake from Peanut Butter and Peppers
- Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
- Crepes from Hezzi-D’s Books and Cooks
- Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
- Lemon Glazed Raspberry Scones from Juanita’s Cocina
- Quiche Lorraine from Supper for a Steal
- Seafood Quiche from The Girl in the Little Red Kitchen
- Simple Gluten-Free Buckwheat Buttermilk Waffles from Buffy and George
- Strawberry Rhubarb Compote from Noshing with the Nolands
- Sweet French Breakfast Crepes from Curious Cuisiniere
- Vidalia Onion Quiche from Comfy Cuisine
Mother’s Day Entrees:
- Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
- Grilled Vegetable Sandwiches with Herbed Goat Cheese from Foxes Love Lemons
- Lemon Risotto from Healthy. Delicious.
- Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
- Pork dumpling (Shumai) from The Urban Mrs.
Mother’s Day Starters and Sides:
- Crab Bread Pudding from Kimchi MOM
- Cream of Asparagus Soup from Mama’s Blissful Bites
- Spaetzle from Magnolia Days
- Spring Orzo Pasta Salad from The Messy Baker
- Vegetable Tart from Sustainable Dad
Mother’s Day Desserts:
- Bailey’s Caramel Apple Lava Dumplings from Gourmet Drizzles
- Blackberry Cobbler from Country Girl in the Village
- Caramel Apple Cinnamon Rolls from Gotta Get Baked
- Chocolate Kahlua Cream Pie from Ruffles & Truffles
- Espresso Brownies from What Smells So Good?
- Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
- Fresh Fig and Walnut Pie from Vintage Kitchen
- Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream fromNeighborfood
- Lavender Shortbread Cookies from girlichef
- Lemon Meringue Pie from Pies and Plots
- Lemon Petit Fours from Home Cooking Memories
- Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
- Milky Way Brownies from That Skinny Chick Can Bake
- Mini Coconut Pies from La Cocina de Leslie
- Mini Strawberry and Cheese Pies from Basic N Delicious
- Mom’s Apple Crisp from Cravings of a Lunatic
- Mom’s Texas Sheetcake from Daily Dish Recipes
- Mum’s Strawberry Cake from My Cute Bride
- Pastel Imposible (Impossible Cake) from The Foodie Patootie
- Raspberry and Hazlenut Friands from Happy Baking Days
- Semolina Balls (Suji Laddoo) from Soni’s Food
- Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
Join the #SundaySupper conversation on Twitter Sunday, May 12th to celebrate Mother’s Day! We’ll tweet throughout the day and share recipes that celebrate moms. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join the chat. Check out our#SundaySupper Pinterest board for more delicious recipes and food photos.