Sublime Homemade Shumai Dumplings. Sublime Homemade Shumai Dumplings Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. And now you can get your fix on demand with this easy to follow recipe!

This delectable Siu Mai or Siomai recipe will remind you why it is one of the favorite dim sums in the world. What is Sui Mai or Siomai? Sui Mai is a type of dumpling that originated from China with many different variations all over Asian countries. You can have Sublime Homemade Shumai Dumplings using 13 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Sublime Homemade Shumai Dumplings

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

Japanese shumai look very similar to Cantonese siu mai. Because the Cantonese pork dumplings are most commonly spelled as "shumai" in English, that When the dumplings are all filled, top the center of the dumplings with finely diced carrots. You can cook Bursting with Edamame! The Japanese version of steamed dumpling, shumai (シュウマイor 焼売), also called shao mai, is quite easy to make.

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 that's 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 don't 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 it's 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 weren't 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 they'll be lighter and easier to eat..
I know there are lots of steps, but if you're 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. They'll also be less likely to become hard when cold..
Key point 3: There's 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..

See the video below the recipe to believe it. It tastes like the ones you get at restaurants and is certainly much better than the frozen shumai you can buy at Asian grocery stores. I usually use a butter knife to scoop the filling onto a wrapper, but you can also use a spoon. Once the filling is on the wrapper, position the dumpling over the crook of your left hand. Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch.