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Prosciutto & Scallion Shumai

Name: Prosciutto & Scallion Shumai
Total time: 40 min
Yield: Serves 3
Cuisine: Fusion
Ingredients: 250g Ground Pork; 40g Prosciutto; 1 stalk Green Onion (Long); 10g Ginger; 1 tbsp Potato Starch; 2 tsp Sesame Oil; 1 tsp Soy Sauce; 18 wrappers Gyoza Wrapper (as shumai wrapper sub)

Side Dish

⏱ 40 min

👥 Serves 3

Difficulty ⭐⭐

Prosciutto's salty depth folded into a pork shumai filling — where Chinese dim sum meets French charcuterie.

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📖 The Story Behind This Dish

Prosciutto is a French preserved meat, its flavor deepened through long aging. Folding it, minced, into a raw pork filling recreates the same "umami boost" role that dried scallops or dried shrimp traditionally play in shumai — but with a French ingredient. Once steamed, the prosciutto's saltiness spreads gently through the whole bite.

🌆 Where it's eaten: Steamed a few at a time in a bamboo steamer like classic dim sum, and dipped in black vinegar — a Roru original experiment.

🥕 Ingredients (serves 3)

Ground Pork 250g
Prosciutto 40g
Green Onion (Long) 1 stalk
Ginger 10g
Potato Starch 1 tbsp
Sesame Oil 2 tsp
Soy Sauce 1 tsp
Gyoza Wrapper (as shumai wrapper sub) 18 wrappers

👩‍🍳 Instructions

Mince the prosciutto, green onion, and ginger.
In a bowl, combine the ground pork, prosciutto, green onion, ginger, potato starch, sesame oil, and soy sauce, and mix well until sticky.
Place a spoonful of filling in the center of a gyoza wrapper, gather the sides up around it, and gently pinch the top closed like a small purse.
Line a steamer with parchment paper and arrange the shumai with space between them.
Steam over high heat for about 12 minutes.
Serve hot.

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