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en/dishes/staple/鲜肉烧卖.md

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+# How to Make Fresh Pork Shumai
+
+Fresh pork shumai features a filling made from pork with a 30% fat to 70% lean ratio, enhanced with winter bamboo shoots, pork jelly, and shiitake mushrooms. Steamed to achieve translucent wrappers and juicy fillings, each bite releases a burst of savory broth, blending salty and umami flavors, showcasing the refined essence of Jiangnan cuisine.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Shumai wrappers
+- Ground pork (30% fat, 70% lean; for a low-fat version, use pork tenderloin or pork shoulder)
+- Minced ginger
+- Minced green onions (use only the green parts)
+- Light soy sauce
+- Cooking wine
+- Salt
+- Sugar (optional)
+- White pepper (optional)
+- Sesame oil
+- Broth or bouillon cube
+- Winter bamboo shoots (optional)
+- Pork jelly (optional but recommended)
+- Shiitake mushrooms (or rehydrated dried shiitake mushrooms, optional)
+- Shrimp (optional)
+- Lard (or chicken fat) (for low-fat version)
+- Compound food thickener (45% kappa-carrageenan, 35% guar gum, 20% potassium chloride) (or cornstarch) (for low-fat version)
+- Steamer liner (Recommended order: oiled bamboo mat, grass mat, bamboo leaf, perforated silicone baking paper. Traditionally grass mats were used, but perforated silicone baking paper is more common now)
+
+## Calculations
+
+Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2–3 people.
+
+Per serving:
+
+- Shumai wrappers: 240–465 g (approximately 24–31 pieces; it is recommended to use 30 wrappers of 10 g each)
+- Ground pork: 300 g (use 280 g of pork tenderloin or pork shoulder for the low-fat version)
+- Minced ginger: 5–10 g
+- Minced green onions: 10–20 g
+- Light soy sauce: 15 mL
+- Cooking wine: 10 mL
+- Salt: 3–5 g (reduce by 3 g if using a bouillon cube)
+- Sugar: 2–3 g
+- White pepper: 2 g
+- Sesame oil: 5 mL
+- Broth: 30 mL
+- Bouillon cube: 6 g (House brand recommended, approximately 1/8 of a cube)
+- Winter bamboo shoots: 50 g
+- Pork jelly: 100 g
+- Shiitake mushrooms: 75 g (or 30 g of dried shiitake mushrooms rehydrated)
+- Shrimp: 100–200 g (approximately 20–25 pieces)
+- Compound food thickener: 1.2 g (or cornstarch: 2 g)
+- Lard (or chicken fat): 15 g
+
+## Instructions
+
+- (Low-fat version) Take 10 mL of cold water, add the compound food thickener, and mix into a paste.
+- (Low-fat version) Add 25 mL of boiling water and stir until a semi-transparent gel forms.
+- (Low-fat version) After cooling, mix in 280 g of lean ground meat + 15 g of melted lard (or chicken fat).
+- Mix the ground pork with minced ginger, minced scallions, soy sauce, cooking wine, salt, sugar, and white pepper. Stir in one direction until the mixture becomes sticky and elastic.
+- If using bouillon cubes, dissolve one cube in 15 mL of hot water, stirring until the emulsion is fully dispersed, then add 15 mL of room-temperature water.
+- Slowly add water or broth while continuing to stir, until the filling absorbs the liquid and becomes viscous. If the meat filling is too thick, add another 5 mL of water and continue stirring.
+- Add optional ingredients (winter bamboo shoots, aspic, shiitake mushrooms), drizzle with sesame oil, and mix well. Refrigerate for 30 minutes to allow the flavors to meld.
+- Take one shaomai wrapper and place about 20–25 g of filling on it (don't overfill, or it won't wrap properly).
+- Gently pinch the edges of the wrapper with the heel of your hand to form a "vase" shape, leaving the top open.
+- Gently press the bottom with your fingers to ensure it stands stably.
+- If adding shrimp, place one shrimp on top.
+- Repeat the wrapping process until all shaomai are prepared.
+- Place them in a steamer basket, ensuring they are spaced apart to prevent sticking.
+- Steam over high heat for 8–10 minutes.
+
+## Additional Notes
+
+- The fat in shaomai primarily comes from fatty pork. In the low-fat version, after removing the fatty pork, a small amount of animal fat is used to compensate for texture.
+- If shaomai wrappers are unavailable, you can use large wonton wrappers or roll out dumpling wrappers thinly.
+- The wrapper diameter should be between 8–10 cm, with each wrapper weighing approximately 10–15 g. The ratio of wrapper to filling should be controlled at 1:2 to 1:2.5.
+- It is recommended to use the medium setting on the meat grinder. This ensures the ground meat is not too fine (like a paste) nor too coarse (like chunks), maintaining a moderate texture for a bouncy filling.
+- Using 5 g of minced ginger and 10 g of minced scallions avoids overpowering the fresh meat flavor; using 10 g of ginger and 20 g of scallions resembles dumpling filling.
+- When wrapping shaomai, apply a little oil to the heel of your hand to prevent the sealed end from sticking.
+- Remember to place the shaomai in the steamer only after the water has boiled, so the wrappers do not collapse.
+- If made in excess, store at -18 °C in the freezer. Frozen shaomai require steaming for 12–15 minutes.
+- They taste better dipped in rose rice vinegar. You can also pair them with Tongxiang chili sauce, chili oil, light soy sauce, or shredded ginger according to your taste.
+- Reference: [【Fresh Meat Shaomai Step-by-Step Photos, How to Make Delicious Fresh Meat Shaomai】Xiao Shem l_Xia Chu Fang](https://www.xiachufang.com/recipe/106527847/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.