How to Make Tianjin-Style Shumai (Steamed Dumplings)

Green Vegetables: 500g
Flour: 100g

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Black Fungus: 50g

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Salted Egg Yolk: 1 piece

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Chopped Ham: appropriate amount

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Toasted Sesame Seeds: appropriate amount

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1. Wash the green vegetables thoroughly.

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2. Blanch them in boiling water, then remove and cool in cold water until completely chilled.

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3. After draining, chop finely and squeeze out excess moisture. Add the chopped black fungus and toasted sesame seeds (these two ingredients are not originally in this snack, but they enhance the texture). Finally, add sugar, salt, and lard, and mix well.
4. Scald the flour with boiling water to form a snowflake-like texture, then add a small amount of cold water and knead into a dough.

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5. Divide the dough into small portions.

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6. Use a rolling pin with tapered ends to roll each portion into a lotus-leaf-shaped round wrapper, thicker in the center and thinner at the edges.

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7. Roll the wrapper relatively thin.

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8. Hold the wrapper in your left hand, place an appropriate amount of filling in the center of the wrapper.

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9. Wrap the dumpling into a shumai shape.

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10. Finely chop the salted egg yolk and ham.

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11. Place the chopped salted egg yolk and ham on top of the shumai as garnish.

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12. Steam the shumai in a steamer over high heat for about 5 minutes, until the wrapper is no longer sticky to the touch.

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13. The steamed jade-green shumai is ready.

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