Sui Mai, also known as Shumai, is a classic Chinese dumpling usually served as part of a dim sum meal. These open-faced dumplings are a delight to make and even more delightful to eat. Ours are filled with a savory mixture of ground pork, shrimp, water chestnuts, and shiitake mushrooms, all encased in a delicate wonton wrapper and steamed to perfection. They're garnished with a slice of carrot for a pop of color and a touch of sweetness. It's a bit of a process to put them together, but the result is absolutely worth it - tender, juicy, and bursting with flavor, these Sui Mai dumplings are sure to impress. This recipe makes 24 pieces, perfect for a family meal or a small gathering.
Sui Mai, a classic Dim Sum dish, has its roots deep in Chinese culinary tradition. Its inception dates back to the period of the Song Dynasty, around the 10th century. This humble dumpling, shaped like a blooming flower, was originally designed as a portable snack or quick bite for the Silk Road travelers. Over time, Sui Mai has been adopted and reinvented by various regions of China, each adding their own local flavor and ingredients, evolving it into the dish we know and love today. A notable variant is the Cantonese Sui Mai, typically filled with pork and shrimp and topped with a vibrant carrot or pea, a staple in the bustling Dim Sum houses of Guangdong Province. Its universal appeal, however, extends far beyond the borders of China, making it a beloved dish in various global cultures, each interpreting this little parcel of joy in their own unique way.
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