SHU MAI STYLE BURGERS
Original recipe is here but I used the seasoning from the shumai recipe here — gift links.
At the outset let me say – YUM! If you like shumai at dim sum, it’s a flavor bomb as a patty.
I ate the dim sum version earlier this week, so when I looked at the burger recipe again, the seasonings were incongruous. However the actual siu mai recipe looked like the right flavor profile, so I took the burger idea and applied the flavors from the dumpling recipe – ginger, oyster sauce, shaoxing wine, sesame oil, soy sauce, and, perhaps most important – black mushrooms.
I found pork shoulder already chopped into small chunks, so I froze that for a while before processing. Also let the mixture marinate with all the seasonings for a little while before cooking.
I love pork and shrimp shu mai, and this is exactly that in patty form. I ate one plain, and then turned another into a faux banh mi, inspired by the one I ate in Chinatown a while back.
I think this would work with chicken thighs instead of pork too, and I’ll try that another time as I don’t usually eat a lot of pork at home.
(Also inspires me to buy some dumpling wrappers sometime to make the actual siu mai, given that the flavor profile of the filling is spot on!)
