Jung Ji-sun's Meat Shumai
Homemade dim sum with rich pork filling made by grinding pork and fat in a golden ratio, delivering deep meaty aroma and chewy texture—replacing shrimp with juicy pork and fat.
Ingredients needed 3 servings
Recipe
Cooking tips
- Unlike shrimp shumai, meat shumai requires only a small amount of soy sauce to effectively neutralize pork’s natural aroma while enhancing flavor.
- When mixing the filling, always stir in one consistent direction to preserve the signature chewy, bouncy texture of dim sum.
- Avoid over-steaming beyond 7 minutes, as excessive cooking can cause the delicious juices to leak out—strictly follow the timing.
Recommended for
- Those who want to experience the rich, bursting pork juice and the satisfying texture of authentic dim sum.
- Home cooks looking to impress guests with elegant homemade Chinese dumplings for parties or entertaining.
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