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Thai with Bammut – Shu Mai

Serving 4



100 g all-purpose flour

1 egg



500 g minced meat (pork or chicken)


300 g shrimps (tiger prawns)

100 g shitake mushrooms soaked in water and then chopped fine

1 dl water



vegetable oil

1 egg white

1 bunch spring onion, chopped

5 cm ginger, peeled and chopped


shaoxin-wine for your preference (optional)



Make the dough:

  • Mix flour and egg together and knit it until the dough doesn’t stick on the side of the bowl. Add either more flour or some water if needed. Leave the dough for rest for 30 min in room temperature.

Start the filling:

  • Stir the meat with salt, then add the remaining ingredients. Stir it well together.
  • Now, roll out the dough. Be gentle. Use a pasta machine to get good thin sheets if you have one, or else a rolling pin will do the job as well. Cut the dough in round or squares of 5 x 5 cm.
  • Put the filling in the middle and fold the dough around it. Steam it over boiling water for few minutes and serve with soy sauce.

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