Рецепт Chinese Steamed Dumpling - Shumai
Ingredients Shrimp Paste½ pound tiger prawns or shrimps , finely chopped1 teaspoon cornstarch¼ teaspoon salt¼ - ½ teaspoon oil (Optional)Pork Paste
½ pound ground pork2 tablespoons low sodium chicken broth1 tablespoon cornstarch1 tablespoon Shaoxing wine2 teaspoons soy sauce1 teaspoon fish sauce1 teaspoon sesame oil½ teaspoon ground white pepper½ teaspoon sugarOther¾ stalk green onions , finely chopped2 slices ginger , grated2 dried shitake mushrooms, rehydrated and finely chopped20 - 24 round wonton wrappersInstructionsSeason Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid, then place on wok over.Steam the Shumai on high heat for 8-10 minutes on the stovetop.Serve: Remove the bamboo steamer from the pot and serve immediate with dipping sauce
Dipping Saucesoy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Mix to yourr taste Make-Ahead and FreezeThe great thing about making Shumai at home is you can freeze them before or after steaming. That means, you can cook a big batch and enjoy them anytime you like. Right before serving, simply steam the frozen shumai without thawing.