Our story of Shumai

Shumai is a type of steamed shrimp and vegetable dumpling that originates from the Cantonese region of China as a traditional delicacy and now enjoys much love all over Asia. Many different variations of shumai exist depending on the dim sum restaurant that you go to. The type of filling can often differ between pork, chicken and seafood. Shapes, sizes, colors of the wrappings as well as the way shumai is wrapped can all change. Whether it’s half and partially wrapped, pan-fried or steamed, each method produces a distinct texture and taste. The version at Hwa Gae Jang Tuh has a filling that is made of chopped shrimp, scallions, minced garlic and ginger with staple Asian seasonings like sesame oil and soy sauce. The filling is wrapped in wonton skins, which mainly consist of glutinous dough, then steamed until the inside is nicely cooked. Because it's steamed, the texture is soft, juicy, and chewy. Shumai pieces come in bite sizes so you can pop one in your mouth and experience a burst of flavor that swims around your taste buds. For some extra flavor, you can gently dip a piece of shumai in the sauce that comes with the dish. This sauce is a bit vinegary and salty so it heavenly compliments the savoriness of the shumai, and helps to break down its fattiness. Be careful not to dunk the entire piece in the sauce because that can ruin the balance of flavors. Shumai is a popular appetizer of choice and a good starter to the rest of your meal. Where to find Shumai on our menu (menu number A2: https://www.hwagaejangtuh.com/home/menu/appetizer) Want to learn how to make Shumai? Check out this video:

Posted on 11/25/2019

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