Saturday, June 7, 2014

Pork Shumai

As always, I love all things Asian, so I thought I would give you another variation on the "dumpling." This one is heavier on the scallions than an average dumpling, and you can also make it with half ground shrimp and half pork--I just don't like seafood.

Check out my new Gesshin Uraku knife below! I really like it!


-1 lb. ground pork
-1 tbsp. ginger, sliced
-1 bunch of scallions, chopped
-1 carrot, finely chopped or shredded
-1 tbsp. soy sauce
-1 tsp. rice wine
-1 tsp. sesame oil
-1 tbsp. corn starch
-wonton wrappers

Place the pork in a food processor. Pulse until smooth. Add in all other ingredients (except the wrappers, of course) and pulse again to combine.


Form  a circle with your thumb and pointer finger, lay a wonton wrapper on top. Place a blob of filling (about a tablespoon) on the center of the wrapper and press it into the circle. Flatten off the top and bottom and press in all of the sides so it stays together. Make sure you leave the top open!


Prepare your wok by adding in about 2 inches of water and heating it to a simmer.

Place a circle of parchment or wax paper in the bottom of your steamer. Add a group of shumai, making sure they don't touch one another.

Wrap a cotton kitchen towel around the steamer top, to absorb the moisture from the steam. Cover the steamer. Place the steamer over the simmering water and let cook for 7-9 minutes, until cooked through.

Continue cooking in batches. You can also decorate the top with some sushi roe (orange, baby caviar) or chopped carrot.

Serve with rice and dumpling sauce!

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