Japanese/Chinese cooking; Shumai dumpling

When you go to restaurant, often times, you can find Gyoza dumpling (pot stickers) in appetizer section.

It is one of my favorite dish to enjoy since childhood in Japan.

Similar to Gyoza dumpling, there is a dish called shumai dumpling.

I do not see them much under the appetizer section at American restaurants’ menu, but we find Shumai dumpling (type of dim sum) under appetizer section at Asian restaurants menu now and then.

I love shumai dumpling. Have you had them?

If you lobe Gyoza dumpling, you would love shumai.

It is pork dumplings,  and ginger pork fillings are wrapped in wrapper and one piece of green peas on top and they are steamed.

My mother has deep fried the shumai dumplings when I was a kid and put it in my bento box to bring to school.

Deep fried one was also delicious one.

Shumai dumpling is very popular dish in Japan.

 You may think that making the shumai dumpling is difficult but,it is not so. It just that a little time consuming to make it.

How to make them are not so complicated.

You can find frozen shumai dumpling at grocery store but I am surprised to find how much the store charge you for one package. It is almost tripe priced compared to the price I remember I was paying for in Japan.

Save your money and make your own.

The recipe that i share here is basic one. You can tweak the filling as you wish.

 shumai dumpling

Shumai dumpling..

**( I know wrapper can be made just warm water and flour, but I have not tried making it on my own, and I would update wrapper recipe if I could make wrapper nicely myself here)

Ingredients for filling;

200g Ground pork
1/4tsp table salt
1/4 tsp white sugar
1/2 tsp sake
1/2 Egg white
1/8 sweet onion chopped fine

(or you can use about 50g of bamboo shoot)

1 tbs corn starch

(traditionally, we use katakuriko which is made from potato)

About 11 wrapper

1tsp sesame oil
1 tsp soy sauce
5/8tsp grated ginger
1/2 tsp ground black pepper

Ingredients for dipping sauce;

1 tbs soy sauce

1 tbs rice vinegar

dash of sesame oil

pinch of mustard (optional)

<Sumai dumpling>

1. To a bowl, add in 200g ground pork , 1/2tsp table salt, 1/2 tsp white sugar, 1/2 tsp sake, 1/2 Egg white, 1/8 sweet onion chopped fine,1 tbs corn starch, 1tsp sesame oil, 1 tsp soy sauce, 5/8tsp grated ginger, 1 tsp ground black pepper and mix until you feel sticky (but do not over mix the filling)

2. To a piece of wrapper, put about 1 tsp-2 tsp worth of filling and wrap them, and place one piece of green pea on top at the center

Here is the youtube video to show you ow to wrap the filling for shumai dumpling

How to wrap the shumai dumpling filling

3. Pour some water in the wide mouth pan and place vegetable steamer on top and place parchment paper or cabbage leaves so shumai dumpling won’t stick to the steamer

Make sure that water depth is just enough to touch the vegetable steamer and you should not feel the water puddle above the vegetable steamer. If the water was too deep than it should, your dumplings would get soggy bottom.

4. Place shumai dumping on the parchment paper lined steamer and place clean big kitchen washcloth/towel and put the lid on and put the edge fold back up on top of the lid (all 4 corners)

This will prevent the water dripping onto the dumplings and steam the dumpling very well.

5. Steam the dumpling at high heat about 6-10 minutes or juice running clear when you poke the dumpling with a toothpick

6. Make dipping sauce by combining everything in the small container; 1 tbs soy sauce, 1 tbs rice vinegar, dash of sesame oil, pinch of mustard (optional)

7. Enjoy!

Makes about 11 dumplings

You can freeze them if you made too many to eat at one sitting.

Jul 27, 2016 | Comments are off | Asian cooking 911

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