How to make delicious shumai bread

Soft meat, natural sweetness from the meat mixed with fruits, and attractive red sauce, eaten with crispy bread is a nutritious breakfast, loved by many people.


( ten )

  • 400 gr ground pork
  • 100 grams of lard
  • 4 tomatoes
  • 1 jicama (Southern cassava)
  • 1 piece of bread
  • 1 onion
  • 1 egg yolk
  • Spices: Scallions, coriander (coriander)
  • Spices: Fish sauce, salt, sugar, oyster sauce, seasoning powder, ketchup, chili sauce, onion, garlic
  • Tapioca starch or cornstarch


1. Preliminary processing

  • Boil the fat, then chop it into small pieces, mix it with ground meat to increase the fat of the meat without making it dry. Marinate the meat mixture with 1 teaspoon of fish sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, and 1/2 teaspoon of seasoning to absorb the flavor.
  • Jicama (Southern cassava) cut into small pieces, steam or blanch in boiling water and squeeze out the water.
  • Tomatoes cut diagonal lines on the skin, blanch in boiling water, peel off the skin, chop or puree.
  • Crispy toast, crumbled. The bread not only helps make the meatball softer, but also creates adhesion when rolled into balls.
  • Chop the onion and garlic, wash and chop the green onions.

2. Marinate

  • In a large bowl, add ground meat, jicama, breadcrumbs, egg yolks, 1/2 chopped green onion, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, 1 /2 teaspoons of seasoning powder, 1/2 teaspoon of pepper mixed, stir well until smooth. Wrap in plastic wrap and refrigerate for 30 minutes to harden, then take out and roll into small, round balls. Then, steam for 15 minutes, retaining the steaming water.

3. Processing

  • Stir-fry dried onion and garlic, pour in crushed tomatoes and steamed pork meat sauce. Add 2 tablespoons of tomato sauce, 2 tablespoons of chili sauce and season to taste, bring to a boil. Pour the steamed meatballs and cook over medium heat for a few minutes, stirring gently so the sauce coats all sides and absorbs the flavor. Mix 1/2 tablespoon cornstarch with a little water, then pour it in and stir gently until it thickens. Turn off the stove, sprinkle with green onions, coriander and scoop out to enjoy.


  • Sushi is a dish that originated in China in the 14th century, originally made from lamb, wrapped in a thin layer of dough, steamed, and served with vegetables. Then it spread to many countries with different variations from pork, beef, shrimp and indigenous ingredients.
  • In Vietnam, shumai is also varied according to regional flavors: The popular shumai is pork mixed with vegetables, rolled into balls, steamed, and sprinkled with a thick sauce made from red tomatoes. There are also Da Lat shumai, quail egg shumai, salted egg shumai, all very delicious.