Comments on: Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)

By: Rick Green

Rick Green — Sun, 17 Apr 2022 02:18:39 +0000

I lost the recipe I used to use for these, but I do remember the ingredients (just not the quantities). This has all the ingredients except two. The pork fat (added as 10% weight of the pork used) to add extra juiciness to the dumplings and finely diced water chestnut. The texture from the water chestnut is amazing. Thank you very much for sharing your recipe. I will be using this from now on.

By: jojobe

jojobe — Sun, 30 May 2021 16:50:42 +0000

These dumplings became favorites of mine while living in Hawaii. To make them myself would allow me to eat as many as I’d like! Also important is knowing exactly what’s in them. Frozen supermarket offerings are a bit suspect.

By: Maggie

Maggie — Wed, 30 Dec 2020 23:01:32 +0000

In reply to Laurie Tatlock. I don't have a video now but I'll add that to my to-do list :)

By: Laurie Tatlock

Laurie Tatlock — Wed, 30 Dec 2020 22:07:00 +0000

Where do I find the recipe for shumai wrapping? I think I would like to watch an assembly video.. Thanks!

By: Jason Weisser

Jason Weisser — Sat, 29 Aug 2020 02:48:44 +0000

Katie Chin’s Everyday Chinese Cookbook
101 Recipes From My Mother’s Kitchen
by Chin, Katie

My local library has it, can’t wait to check it out.

By: Katrina Hennessy

Katrina Hennessy — Fri, 03 Apr 2020 00:38:05 +0000

Maggie, you make it easy to read and the instructions are easy to follow as well. Well done. I would love your friends cook book. It sounds great

By: Benitra

Benitra — Sun, 10 Mar 2019 22:17:35 +0000

These look amazing. If you could make a video on the wrapping that would awesome!!!

By: Aracelis Lopez

Aracelis Lopez — Mon, 20 Aug 2018 01:45:54 +0000

Nice receip. Please, post the video to see how to wrap it!

By: Sara

Sara — Wed, 01 Aug 2018 23:18:49 +0000

I would like how to it folded mine no where looked nice

By: Angie

Angie — Fri, 20 Apr 2018 14:16:28 +0000

So easy and very tasty thank you for sharing