In translation: Carbonara Shumai

We did a second Chinese-Italian themed meal but this time with the roles reversed. We had basil tea, egg rolls bolognese, shumai carbonara, eggplant stirfry, steamed fish with basil, lemons, onions and fennel, steamed sticky rice with saffron, onions and white wine, and lemon dessert soup with tapioca, taro and frutto di bosco.

There is no picture of the shumai because we ate them all immediately. This one is actually very simple other than the wonkiness of wrapping the shumai.


  • 1 lb bacon
  • 6 egg yolks
  • 1 whole egg
  • black pepper
  • 1 package of wonton wrappers
  • Kale leaves to line the inside of the steamer

You will also need a steamer. I used a bamboo steamer. For steaming, the pot and the steamer need to have the same circumference. So get one the same size as one of your pots


  • puree the bacon, eggs, and a good bit of black pepper in a food processor. it should be a paste
  • Heat a pot of water
  • Dip the kale leaves for 1-2 minutes in the water to soften them
  • Place leaves in the bottom of the steamer basket
  • For each dumpling,
    • take one wrapper in your palm
    • put a dollop of filling in the center
    • moisten the edge of the wrapper with your fingers
    • Pleat the wrapper around the filling so that it can stand up
    • For more help:
  • Place the dumplings next to each other in the basket
  • It’s OK for dumplings to touch
  • Close the basket and steam for 20-30 minutes or until the meat appears cooked
  • Serve straight in the basket with chopsticks for everyone to grab them
  • Yum

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