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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."

Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

Based on an excellent recipe from the mother of Chef Ming Tsai, Iris, these shumai are simply out of this world. Shumai are Chinese dumplings. There are many ways to make shumai. Also included is our own dipping sauce. Here is a link to the Simply Ming website where you can find the original recipe.

Preparation Time: 30 minutes    Serving Size: about 20 dumplings

The Shumai (dumplings)

  • 1/2 pound ground pork
  • 1/4 cup shiitake mushrooms, rehydrated and chopped (1/2 ounce dried)
  • 2 tablespoons Italian parsley, chopped
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil
  • 1 tablespoon sake
  • 1 teaspoon oyster sauce
  • kosher salt and fresh cracked black pepper to taste
  • 1 package wonton wrappers, corners cut off

Pour hot water over dried mushrooms in a bowl and allow to rehydrate about 15 minutes. When soft, drain, dry and chop. In a large bowl combine pork, chopped mushrooms, parsley, ginger, garlic, sesame oil, sake, oyster sauce and salt and pepper to taste. Mix well but do not over work. Place one tablespoon of the mixture in the center of one wonton wrapper. Form your index finger and thumb into a circle and press the filled wonton through to allow the wrapper to come up the sides. Press the wrapper to the filling allowing the mixture to be exposed at the top. Place on a parchment lined baking sheet and continue until all filling is used.

Place a flat steamer basket in a skillet just large enough to fit it. Add water to come below the steamer basket. Line the steamer basket with a piece of parchment paper and turn heat to medium. When the steam starts, space the dumplings on the lined steamer basket allowing 1/4 inch room between them. Gently steam for 10 minutes. Remove and serve with our dipping sauce.

Dipping Sauce

  • Kikkoman soy sauce
  • Thai fish sauce
  • sugar
  • grated fresh ginger

There are no exact proportions to this sauce. Start with about 1/4 cup soy and then add a splash or two of fish sauce and a good pinch of sugar. Mix to dissolve the sugar. Taste and adjust until you have a balance between salty and sweet. Now add grated ginger and stir.