Simple 3 Ingredient Dish - Juicy and Nutritious Shumai. My uncle, who is a chef, makes these delicious shumai. They're plump and filling, like daifuku rice cakes. I've been experimenting with the recipe since learning how to make them.
Her recipes are all about traditional Hong Kong cooking.
Her recipe has dry scallop in it, which provides a unique flavor to the Shumai.
Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.
You can cook Simple 3 Ingredient Dish - Juicy and Nutritious Shumai using 12 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Simple 3 Ingredient Dish - Juicy and Nutritious Shumai
- It's 500 grams of Ground meat (chicken or pork).
- It's 1 of Onion.
- It's 60 of wrappers Shao mai dumpling (or gyoza pot sticker) wrappers.
- You need 2 tbsp of * Sake.
- Prepare 1 tbsp of * Sugar.
- You need 1 of and 1/2 tablespoon * Soy sauce.
- You need 1 of and 1/2 tablespoon * Miso (the secret ingredient).
- You need 1 tbsp of * Vegetable oil.
- You need 1/2 tbsp of * Sesame oil.
- You need 1 of * Egg.
- Prepare 1/2 tsp of * Salt and pepper.
- Prepare 1 tbsp of * Katakuriko.
And now you can get your fix on demand with this easy to follow recipe! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. Learn how to make the famous dim sum classic, shumai - steamed dumplings filled with juicy pork and shrimp. It's a perfect party food to make in advance and serve later.
Simple 3 Ingredient Dish - Juicy and Nutritious Shumai instructions
- Slice the shumai wrappers into thin shreds and scatter them in a bowl. You can also use gyoza pot sticker wrappers. Gyoza wrappers have a glutenous texture (see the main photo). Shumai wrappers are translucent..
- Mince the onion..
- Add all the ingredients..
- Thoroughly blend together after Step 3..
- Put the water in a frying pan and prepare a multi-purpose steamer. If unavailable, substitute with a plate..
- Scoop up the filling from Step 4 and drop on shredded shumai wrappers. Wrap in the strips. Form into the size of daifuku rice dumplings; it's easy to make and gives a nice, filling bite..
- Arrange the shumai on parchment paper..
- Bring the water to a boil in a frying pan and lay the parchment paper and shumai on top of the steamer. They take 12 to 15 minutes to steam..
- The juices from the meat will start to boil. Remove from the parchment paper with a spatula and place gently on a serving dish..
- Dip in Japanese mustard, soy sauce, ponzu, or other dipping sauce of your choice, and bon appetit!.
- Photo updated on January 16, 2013..
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Shumai, or open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home. Compare a map of China to any other country in the world to understand how a filling dish like Shumai (or Shu Mai 燒賣) has earned several different names.
