TRADITIONAL JAPANESE RECIPE: Shumai is a type of traditional Chinese dumpling, originating from Huhhot, but as it usually happened, Japan took it and remade it to match to its taste. Today Shūmai in Japan are steamed pork fillings stuffed in Shumai wrappers. They have shrimp as the main ingredient and neither pork nor beef is used in the dough. Compared to the Chinese shaomai which is usually minced, the meat in Japanese shumai is ground to a paste.
Japanese Shumai are usually made from ground pork and chopped brown onion with a green pea on top of each. The green pea on top is a signature greated by a Japanese frozen food company of the 1960’s and still existing today. Since then, everyone ads a pea on top, for some reason.
Shumai wrappers are quite difficult to find outside japan, so if you cannot find them, you can use Gyoza or Wonton wrappers.
Skill Level:  |
Time: 60 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Chop the Brown Onion finely.
02 - Re-hydrate the dried Shiitake Mushrooms in water. Squeeze the water out, and chop finely.
03 - In a large bowl, combine Pork, chopped Onion, chopped Shiitake Mushrooms, Cornstarch and all the seasonings, and mix until well combined.
04 - Wrap the Meat Mixture with the Shumai wrappers and shape into little cylinders.
05 - Top with a Green Pea.
Steaming:
06 - Lay the Lettuce or Nappa Cabbage leaves flat on the bottom of the steamer stray.
07 - Place Shumai on the lettuce, and cook in a steamer for 10-15 minutes at medium heat.
08 - Mix Soy Sauce and Vinegar and serve with Sauce and Mustard both on the side.
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