Comments on: Cantonese Shumai recipe 烧卖 in 3 simple steps https://www.tasteasianfood.com/shumai-recipe/ Asian Food Recipes and Techniques Sun, 20 Nov 2022 03:04:09 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-20064 Wed, 01 Jul 2020 09:58:26 +0000 http://tasteasianfood.com/?p=5723#comment-20064 In reply to Eva.

Hi Eva,
Lean pork is not necessarily good, and it does not help to stick to the wrapper. I suggest you increase the amount of cornflour and mix the pork filling longer until it absorbs all the liquid thoroughly. You can stir it vigorously for a few minutes or use your clean hand to hold the meat paste and smash it back to the bowl many times. It helps to incorporate the liquid into the meat structure. Also, press the filling down and squeeze the ‘neck’ of the shumai while wrapping. It helps to get it to stick well.
KP Kwan

]]> By: Eva https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-20054 Wed, 01 Jul 2020 04:19:14 +0000 http://tasteasianfood.com/?p=5723#comment-20054 I am having a issue with the won ton skin not sticking well to the meat mixture. Is it best to use lean pork? There always seems to be a lot of juices which breaks the wrapper. I don’t use cornstarch but should I be?
Thanks for the advice.

]]> By: KP Kwan https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-19156 Tue, 19 May 2020 06:34:43 +0000 http://tasteasianfood.com/?p=5723#comment-19156 In reply to Felix.

Hi Felix,
It is my pleasure to share. Good luck with your new adventure.
KP Kwan

]]> By: KP Kwan https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-19155 Tue, 19 May 2020 06:33:46 +0000 http://tasteasianfood.com/?p=5723#comment-19155 In reply to Felix.

Hi Felix,
Please use chicken or (chicken with prawns) to substitute the pork. Omit the wine, and you do not need any substitute for that.
It should taste almost the same.
Thanks,
KP Kwan

]]> By: Felix https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-19146 Tue, 19 May 2020 01:35:25 +0000 http://tasteasianfood.com/?p=5723#comment-19146 Actually i want to open dimsum street food here in indonesia and use your recipe. And your recipe is always the best . Thank you KP Kwan.

]]> By: Felix https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-19144 Mon, 18 May 2020 23:54:33 +0000 http://tasteasianfood.com/?p=5723#comment-19144 Hello KP Kwan
You just got +1 subscriber
Thank you for your great effort.
I live in indonesia. I can only use chicken and prawn. Cant use pork and shaoxing wine. Is there any alternative about shaoxing wine? Or any input for chicken and prawn filling? So it taste and flavour the same. Thank you so much.

]]> By: KP Kwan https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-19042 Thu, 14 May 2020 00:46:34 +0000 http://tasteasianfood.com/?p=5723#comment-19042 In reply to Lisa Phommavanh.

Hi Lisa,
It should be OK. Sometimes I substitute it with potato starch.
KP Kwan

]]> By: Lisa Phommavanh https://www.tasteasianfood.com/shumai-recipe/comment-page-3/#comment-19025 Wed, 13 May 2020 19:34:01 +0000 http://tasteasianfood.com/?p=5723#comment-19025 Can you substitute cornflour with yellow corn meal?

]]> By: KP Kwan https://www.tasteasianfood.com/shumai-recipe/comment-page-2/#comment-18809 Mon, 04 May 2020 00:19:18 +0000 http://tasteasianfood.com/?p=5723#comment-18809 In reply to Eve Y.

Hi Eve,
I will go for 20 minutes if it is directly from the freezer.
KP Kwan

]]> By: Eve Y https://www.tasteasianfood.com/shumai-recipe/comment-page-2/#comment-18807 Sun, 03 May 2020 19:36:18 +0000 http://tasteasianfood.com/?p=5723#comment-18807 Great recipe! I am streaming it right now and it smells so good. How long to steam it if it is frozen?

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