![]() ![]() 225 g / 1/2lb uncooked shrimp (fresh or frozen), roughly choppedĬombine the pork, ginger, seasonings and cornstarch, and mix well until it forms a paste.This makes about 25 to 30 shuumai, depending on how much you pack into each skin. My favorite is plain mustard (mustard powder reconstituted with water) with soy sauce. You can eat shuumai just as they are, or with a dipping sauce. You can also deep fry them for crispy dumplings. You can then just microwave them for a few minutes covered with plastic wrap, steam them, or steam-panfry them to use for bento. The vegan ones are decorated with green peas to differentiate them from the undecorated shrimp shuumai.įreeze the steamed shuumai after they have cooled down to room temperature. Here are the two types of shuumai I made. This steam-panfrying method is similar to the one used for gyoza dumplings. Add a little oil to the pan, put in the shuumai, add water to about half the height of the shuumai, and cook with a lid on for about 10 minutes. (If you squish them in too tightly they will get stuck to each other.) Steam for 10-15 minutes.Īlternatively, you can steam-panfry them in a non-stick frying pan. To cook, oil the bottom of a steamer and place the shuumai in there so that don't touch. Optionally decorate the top with a green pea or an edamame. It should be a little cylinder shape that is taller than it's wide, since it will spread out a bit horizontally when you cook it. Squeeze the dumpling gently from the sides, while pressing the top and bottom.Ī completed shuumai. Push the shuumai skin down into the circle formed by your finger and thumb. Make a circle with your thumb and forefinger. Put about 1/2 tablespoon of filling in the middle of the skin. (The skins do tend to dry out and become brittle quickly, so keep the rest covered with a damp cloth or under an upside down bowl while you work.) Whatever filling you use, it should sort of stick together when formed into a ball. The recipes for both fillings are at the end of this article. I made two type of shuumai here, shrimp and vegan tofu. (I guess you could make your own skins, but to me that crosses the line into Too Much Work.) This is a Japanese brand, but there are Chinese brands too. Shuumai skins are square, and are a bit smaller than wonton skins. (I sit myself down in front of the TV with my dumpling ingredients and go at it.) Just follow along with the photos and you'll be turning out lots of shuumai yourself. I just make a double or triple batch whenever I decide to make shuumai for dinner. Frozen ones are usually pretty good, but if you make them yourself you know exactly what you put in them. ![]() ![]() You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery stores. They are small, freeze very well, and are a lot easier to make than gyoza dumplings. Shuumai or shumai dumplings (焼売)are a standby for dim sum, and are very well suited to bentos. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |