Based on an excellent recipe from the mother of Chef Ming
Tsai, Iris, these shumai are simply out of this world. Shumai are Chinese
dumplings. There are many ways to make shumai. Also included is our own
dipping sauce. Here is a link to the
Ming website where you can find the original recipe.
Preparation Time: 30 minutes Serving Size: about 20
The Shumai (dumplings)
- 1/2 pound ground pork
- 1/4 cup shiitake mushrooms, rehydrated and chopped
(1/2 ounce dried)
- 2 tablespoons Italian parsley, chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon sake
- 1 teaspoon oyster sauce
- kosher salt and fresh cracked black pepper to taste
- 1 package wonton wrappers, corners cut off
hot water over dried mushrooms in a bowl and allow to rehydrate
about 15 minutes. When soft, drain, dry and chop. In a large
bowl combine pork, chopped mushrooms, parsley, ginger, garlic,
sesame oil, sake, oyster sauce and salt and pepper to taste.
Mix well but do not over work. Place one tablespoon of the mixture
in the center of one wonton wrapper. Form your index finger
and thumb into a circle and press the filled wonton through
to allow the wrapper to come up the sides. Press the wrapper
to the filling allowing the mixture to be exposed at the top.
Place on a parchment lined baking sheet and continue until all
filling is used.
Place a flat steamer basket in a skillet
just large enough to fit it. Add water to come below the steamer
basket. Line the steamer basket with a piece of parchment paper
and turn heat to medium. When the steam starts, space the dumplings
on the lined steamer basket allowing 1/4 inch room between them.
Gently steam for 10 minutes. Remove and serve with our dipping
- Kikkoman soy sauce
- Thai fish sauce
- grated fresh ginger
are no exact proportions to this sauce. Start with about 1/4
cup soy and then add a splash or two of fish sauce and a good
pinch of sugar. Mix to dissolve the sugar. Taste and adjust
until you have a balance between salty and sweet. Now add grated
ginger and stir.