Recipe: Perfect Sublime Homemade Shumai Dumplings

Louise Curtis

Page content

Recipe: Perfect Sublime Homemade Shumai Dumplings Delicious, fresh and tasty.

Sublime Homemade Shumai Dumplings. 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 How to Make Shumai (also known as Dumplings) Subscribe to my channel.

Be generous to use the premium ingredients when you preparing your homemade food.

This is the key to make homemade food better than the store bought/ restaurant food.

Shumai, or open steamed dumplings, are often associated with Cantonese cuisine.

You can cook Sublime Homemade Shumai Dumplings using 13 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Sublime Homemade Shumai Dumplings

Prepare 200 grams of ◎ Ground chicken.
It’s 100 grams of ◎ Ground pork (or you can use ground chicken only ☆ or combine in the ratio you like).
You need 1/2 of ◎ Onion (or the white part of a Japanese leek).
It’s 50 grams of ◎ Tofu (not drained).
You need 1 tbsp of ◎ Sake.
It’s 1 of ※ 1 to 2 teaspoon ◎ Oyster sauce.
You need 1 tsp of ◎ Katakuriko.
It’s 1 dash of ◎ Salt and pepper.
You need 1 bag of Shumai skins.
Prepare 1 of Lettuce.
Prepare 1 of Boiling water.
You need 1 of Soy sauce.
You need 1 of Japanese mustard or ra-yu.

After all it is one of the most popular dim sum dishes.

What you might not know is that shumai actually originated in Hohhot, Inner Mongolia.

Growing up, northern-style shumai was one of my favorite staples.

Homemade dumplings often look like a lot of work.

Sublime Homemade Shumai Dumplings instructions

Finely chop the onion..
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..
Put the ◎ ingredients in a bowl and mix well with your hands until the mixture is sticky..
Line a frying pan with a piece of kitchen parchment paper thats 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..
Form the Step 3 mixture into shumai-sized portions, and line them up on top of the lettuce from Step 4. You dont have to roll them into balls; if they're sort of ball-shaped that's fine..
Sprinkle the Step 2 julienned wrappers on top of the meat balls..
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 its not sticking outside the pan, and start heating it..
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!.
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..
If you werent 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..
Serve with the lettuce and your favorite condiments. I served with black pepper, Japanese mustard and soy sauce..
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 theyll be lighter and easier to eat..
I know there are lots of steps, but if youre fast, you can make these in 15 minutes. They're really easy to make..
Key point 1: Cut the shumai wrappers as thinly as possible to make the shumai look pretty when done..
Key point 2: If you add some tofu to the filling, the shumai will be fluffy and healthier. Theyll also be less likely to become hard when cold..
Key point 3: Theres 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!.
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..
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..
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..
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..

The skins, the folding, the stuffing—these little packages can take some practice to get right.

Unlike other dumplings, shumai don't require advanced folding techniques.

The skins are simply filled like purses with filling—traditionally a mix of.

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.