Steam-Free Shumai: A Quick Guide To Pan-Frying Frozen Shumai

Shumai, also known as siu mai or shao mai, is a traditional Chinese dumpling. They are typically filled with a mixture of pork, shrimp, and vegetables. They can be steamed or fried, but steaming is a healthier option as it helps retain the flavours and nutrients of the dumplings.

If you don't have a steamer, you can use a non-stick frying pan to cook shumai. Place the frozen shumai in the pan, add a quarter to half a cup of water and two tablespoons of cooking oil, and simmer until the water is almost dry. You can also cook shumai in the microwave by placing them on a microwave-proof plate, covering them loosely with plastic wrap, and microwaving on high power for three to four minutes.

Using a non-stick frying pan

To cook frozen shumai using a non-stick frying pan, follow these steps:

Firstly, place your frozen shumai in the pan, ensuring they are not crowded and have enough space around them. You can add a small amount of oil to the pan to prevent sticking. Then, add around 1/4 to 1/2 a cup of water—the exact amount will depend on how many dumplings you are cooking. The more dumplings, the more water is needed.

Next, place the pan over medium heat and cover it with a lid. Let the water come to a boil, then lower the heat to a simmer. Continue to simmer until the water is almost dry.

Once the water has mostly evaporated, remove the lid and check if the shumai are cooked through. You can add a little more water if needed, or let the oil heat up and crisp the bottoms of the shumai before serving. This method is inspired by the Japanese way of cooking gyoza, which is also cooked in a pan.

If you want to add a simple dipping sauce to your shumai, you can combine soy sauce with a dash of vinegar or chili oil.

Shumai are Cantonese dumplings typically filled with a mixture of pork, shrimp, and vegetables. They are often served as dim sum and can be steamed or fried. Steaming is a healthier option, while frying gives the shumai a crispy texture and a golden color.

Frying for a crispy texture

Frying shumai is a great option if you prefer a crispy texture. This method gives the dumplings a golden colour and a satisfying crunch. Here is a step-by-step guide to frying frozen shumai:

Prepare the shumai:

If your shumai are frozen, it is recommended to defrost them first. Remove them from the packaging and place them on a plate to thaw at room temperature for about 10 minutes. This step ensures they cook more evenly and are easier to handle.

Heat oil in a pan:

Place a non-stick pan on the stove and turn the heat to medium. Add a small amount of oil—just enough to coat the bottom of the pan. You can use any type of cooking oil, such as vegetable, canola, or peanut oil.

Fry the shumai:

Once the oil is hot, carefully place the thawed shumai in the pan, leaving enough space between them. Fry the dumplings for 2-3 minutes on each side, or until they reach your desired level of crispiness and golden brown colour. You may need to work in batches to avoid overcrowding the pan.

Drain excess oil:

When the shumai are crispy and golden, remove them from the pan and place them on a plate lined with paper towels. This will absorb any excess oil and help maintain a crisp texture.

Serve:

Shumai are often served as an appetizer or snack and pair well with a dipping sauce. For a traditional option, serve with soy sauce or sweet chilli sauce. You can also get creative and experiment with other sauces or condiments, such as chili garlic sauce or vinegar. Enjoy your crispy, fried shumai!

Steaming to retain flavour and nutrients

Steaming is a great way to cook shumai as it helps retain the flavours and nutrients of the dumplings. This is a healthier option than frying, which can cause the dumplings to lose some of their nutritional value.

To steam shumai without a steamer, you can use a non-stick frying pan with a lid. Place the frozen shumai in the pan, adding a small amount of water and oil to prevent sticking. Cover the pan and let it cook on medium heat until the water has evaporated. This method is similar to how gyoza dumplings are cooked.

Another option is to use a plate placed over a pot of boiling water. Add a few inches of water to a pot and bring it to a boil. Then, lower the heat to a medium simmer. Rub a little sesame oil on a plate and place as many dumplings as will fit on top without crowding. Gently lower the plate onto the water and cover the pot with a lid. Let the shumai steam for 7-8 minutes or until cooked through.

If you're looking for a quicker option, you can also cook frozen shumai in the microwave. Place the shumai in a single layer on a microwave-safe plate and cover loosely with plastic wrap. Microwave on high power for 3-4 minutes or until heated through.

For the best results, be sure to follow the instructions on the packaging of your frozen shumai.

Boiling frozen shumai

Step 1: Prepare the pot and water

Start by filling a large pot with enough water to completely submerge the shumai. Place the pot on the stove and turn the heat to high. You will want to bring the water to a rolling boil.

Step 2: Add the shumai to the pot

Once the water is boiling, carefully add the frozen shumai to the pot. Make sure not to overcrowd the pot, as this can affect the cooking time and result in uneven cooking. Leave enough space between each shumai so that they cook evenly.

Step 3: Maintain a gentle boil

Reduce the heat to medium or medium-high to maintain a gentle boil. This will ensure that the shumai cooks through without burning or overcooking.

Step 4: Boil the shumai

Allow the shumai to boil for about 6-8 minutes. Keep an eye on them and gently stir occasionally to prevent sticking or clumping together. The cooking time may vary depending on the size and thickness of the shumai, so it is a good idea to check on them periodically.

Step 5: Check for doneness

To check if the shumai are cooked, carefully remove one from the pot and cut it in half. The filling should be hot and cooked through, and the wrapper should be tender and translucent. If they need more time, continue boiling and check again in a couple of minutes.

Step 6: Remove the shumai from the pot

Once the shumai are cooked, use a slotted spoon or a strainer to carefully remove them from the pot. Allow any excess water to drain off.

Step 7: Serve and enjoy

Your boiled shumai are now ready to be served! They can be enjoyed on their own or with a dipping sauce. Soy sauce is a popular choice, or you can create a simple dipping sauce by combining soy sauce, rice vinegar, and a dash of sesame oil. Adjust the proportions to your taste. Enjoy your delicious homemade shumai!

Using a microwave

To cook frozen shumai in the microwave, you will need a microwave-safe bowl or plate, plastic wrap, and water.

First, place your frozen shumai in a microwave-safe bowl or plate, ensuring they are in a single layer and not stacked on top of each other. If using a bowl, add water until the shumai are about half covered. If using a plate, sprinkle a small amount of water on the shumai.

Next, cover the bowl or plate. If using a bowl, place a microwave-safe plate on top. If using a plate, cover it loosely with microwave-safe plastic wrap. This will trap the steam inside and ensure even cooking.

Now, it's time to microwave your shumai. Cook for 2 to 3 minutes on high power. For microwave-only cooking, serve immediately after microwaving. If you prefer a crispy texture, heat some oil in a pan on medium heat and fry the shumai for about a minute after microwaving.

There you have it—delicious, tender, and crispy frozen shumai cooked in the microwave without the need for a steamer!

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