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!
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