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
Simply 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
Pour 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 sauce.
- Kikkoman soy sauce
- Thai fish sauce
- grated fresh ginger
There 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.