Sublime Homemade Shumai Dumplings
Sublime Homemade Shumai Dumplings

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sublime homemade shumai dumplings. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

It is nice to make your own wrapper for the dumplings/siomai/gyoza. It is quick and easy. Пита Простой рецепт вкусной лепешки с полостью внутри homemade pita bread recipe. dumpling siomay shumai.

Sublime Homemade Shumai Dumplings is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Sublime Homemade Shumai Dumplings is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sublime homemade shumai dumplings using 13 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Sublime Homemade Shumai Dumplings:
  1. Get 200 grams ◎ Ground chicken
  2. Take 100 grams ◎ Ground pork (or you can use ground chicken only ☆ or combine in the ratio you like)
  3. Prepare 1/2 ◎ Onion (or the white part of a Japanese leek)
  4. Prepare 50 grams ◎ Tofu (not drained)
  5. Take 1 tbsp ◎ Sake
  6. Prepare 1 ※ 1 to 2 teaspoon ◎ Oyster sauce
  7. Take 1 tsp ◎ Katakuriko
  8. Get 1 dash ◎ Salt and pepper
  9. Make ready 1 bag Shumai skins
  10. Prepare 1 Lettuce
  11. Take 1 Boiling water
  12. Prepare 1 Soy sauce
  13. Prepare 1 Japanese mustard or ra-yu

Growing up, northern-style shumai was one of my favorite staples. Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery.

Instructions to make Sublime Homemade Shumai Dumplings:
  1. Finely chop the onion.
  2. Cut the shumai wrappers in half to end up with rectangles. Julienne the wrappers finely, cutting them on the short side of the rectangles about 2-3 mm thick.
  3. Put the ◎ ingredients in a bowl and mix well with your hands until the mixture is sticky.
  4. Line a frying pan with a piece of kitchen parchment paper that's been cut to be a bit bigger than the bottom of the pan. Rip up some lettuce leaves and put them on top of the paper.
  5. Form the Step 3 mixture into shumai-sized portions, and line them up on top of the lettuce from Step 4. You don't have to roll them into balls; if they're sort of ball-shaped that's fine.
  6. Sprinkle the Step 2 julienned wrappers on top of the meat balls.
  7. Pour the boiling water on the outside of the kitchen parchment paper (to go on the bottom of the pan) using a cup or something. Cover the pan with a lid, tucking all the paper under it so it's not sticking outside the pan, and start heating it.
  8. When the water comes to a boil, turn the heat down to medium-low and steam for 4 to 5 minutes. When the water has boiled off, take the lid off. If the wrapper dough has turned translucent, the shumai are done!
  9. Tilt the frying pan with one hand, pick up the kitchen parchment paper with the other, and slice the shumai, paper and all, onto a plate.
  10. If you weren't able to steam all the shumai, steam the remaining ones following Steps 4 through 9. Using a 26 cm frying pan, it takes 2-3 batches to cook up 40 to 50 shumai.
  11. Serve with the lettuce and your favorite condiments. I served with black pepper, Japanese mustard and soy sauce.
  12. The more ground pork you add to the filling (see photo), the more assertively flavored and hearty the shumai will be. If you only use ground chicken they'll be lighter and easier to eat.
  13. I know there are lots of steps, but if you're fast, you can make these in 15 minutes. They're really easy to make.
  14. Key point 1: Cut the shumai wrappers as thinly as possible to make the shumai look pretty when done.
  15. Key point 2: If you add some tofu to the filling, the shumai will be fluffy and healthier. They'll also be less likely to become hard when cold.
  16. Key point 3: There's no need to have a steamer ready. You don't need to wait for the water to boil either. It's such a time-saver!
  17. Key point 4: If you line a frying pan with kitchen parchment paper and pour boiling water under the paper, it functions like a steamer.
  18. Key point 5: In addtion, by just moving the paper you can transfer the shumai easily to a plate, ready to serve! Add the delicious steaming liquid to the plate too.
  19. Key point 6: The lettuce lined underneath the shumai retains the delicious meat juices! The lettuce absorbs the delicious flavor and nutrition of the meat too.
  20. Key point 7: Since no oil is used, not only is this quite healthy, the frying pan barely gets messy, so cleanup is a breeze.

Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. If you've ever wondered how to make Chinese dumplings, today is the day you'll discover that it's totally doable by. Homemade dumplings often look like a lot of work. The skins, the folding, the stuffing—these little packages can take some practice to get right.

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