Asian Recipes
We’ve already posted a recipe for shumai: the vegan version made with shiitake mushrooms and sticky rice. These are the traditional version: made with a pork and shrimp filling, flavored with fragrant ginger and scallion. Try these this weekend. They are seriously awesome—dare we say, just as good as what the dim sum ladies are hawking (and it goes without saying that they’re way better than anything that you get in the freezer aisle of your Asian grocery).
For the pork & marinade:
10 oz. ground pork
1 1/4 teaspoons sugar
1/4 teaspoon white pepper
1 teaspoon cornstarch
1 tablespoon shaoxing wine
1 tablespoon light soy sauce
3 tablespoons water
1 teaspoon sesame oil
For the shrimp:
1/2 lb shrimp, peeled, deveined, roughly chopped
1/4 teaspoon salt
1/2 teaspoon oil
To finish the shumai:
3 shiitake mushrooms, soaked and finely chopped
2 slices ginger, grated (may substitute 1 teaspoon pressed ginger juice.)
2 scallions, very finely chopped
2 teaspoons oyster sauce
16 – 20 egg dumpling skins (circular shaped)
frozen peas (optional)
To make the filling, start by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutes, until it resembles a fine paste. In a separate bowl, mix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
Chop the shiitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture.
Add the oyster sauce to the bowl, and stir the whole thing together in one direction for 5 minutes. You can also do this in a food processor, but I think mixing by hand gives it a better texture. The filling is ready.
Lightly brush the bottom of your steamer with oil or line it with damp cheesecloth. You’re ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center.
Follow the photos and turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai.
Add the green peas to the top for decoration, if using, and place in the steamer. Space the shumai about 1 inch apart.
Steam the shumai for 12 minutes over medium to high heat. Enjoy them while they’re hot!
Shumai
Ingredients
For the pork & marinade:
10 oz. ground pork
1 1/4 teaspoons sugar
1/4 teaspoon white pepper
1 teaspoon cornstarch
1 tablespoon shaoxing wine
1 tablespoon light soy sauce
3 tablespoons water
1 teaspoon sesame oil
For the shrimp:
1/2 lb shrimp, peeled, deveined, roughly chopped
1/4 teaspoon salt
1/2 teaspoon oil
To finish the shumai:
3 shiitake mushrooms, soaked and finely chopped
2 slices ginger, grated (may substitute 1 teaspoon pressed ginger juice.)
2 scallions, very finely chopped
2 teaspoons oyster sauce
16 – 20 egg dumpling skins (circular shaped)
frozen peas (optional)
Instruction
To make the filling, start by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutes, until it resembles a fine paste. In a separate bowl, mix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
Chop the shiitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce to the bowl, and stir the whole thing together in one direction for 5 minutes. You can also do this in a food processor, but I think mixing by hand gives it a better texture. The filling is ready.
Lightly brush the bottom of your steamer with oil or line it with damp cheesecloth. You’re ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center. Follow the photos and turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Add the green peas to the top for decoration, if using, and place in the steamer. Space the shumai about 1 inch apart.
Steam the shumai for 12 minutes over medium to high heat. Enjoy them while they’re hot!
This recipe and image sources are referred in website: Thewoksoflife.com. Thanks so much!
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