Best 2 Shu Mai Japanese Steamed Wontons Recipes
Indulge in the delectable flavors of Shu Mai, a quintessential Japanese dish that combines minced meat, prawn, and vegetable fillings delicately wrapped in wonton wrappers. These steamed wontons are a staple in Japanese cuisine, often served as appetizers or snacks. Experience the harmony of textures and savoriness as the tender fillings burst with flavor in your mouth. With variations ranging from classic pork and prawn to vegetarian delights, Shu Mai offers a culinary journey that caters to diverse palates. Discover the art of crafting these exquisite morsels with our comprehensive recipes, providing step-by-step instructions and insightful tips to ensure perfect results. Embark on a culinary adventure and treat your taste buds to the irresistible charm of Shu Mai.
Let's cook with our recipes!
YOKOHAMA STYLE SHUMAI DUMPLING
I lived for a while in Yokohama when I was in my early teens. Yokohama, Japan is a major harbor in Tokyo area and is known for many Chinese restaurants and various immigrants, especially Chinese. So, it is no wonder shumai became very popular in Yokohama and Yokohama style shumai became famous thoughout Japan. I've had my share of shumai since leaving Yokohama and I am generally not happy with most of the offerings outside of Japan. The problem is the texture. Most shumai filling is too hard - like biting into small hamburger - you can literally bounce filling off the wall hard after steamed. You can use round gyoza wrappers, pot sticker wrappers or square wonton wrappers. I prefer gyoza wrappers because Japanese style wrappers are generally thinner, but if you cannot find it, please use either pot sticker or wonton wrappers. You will need about 35- 40 wrappers. There may be leftover - more below. If you do not have bay or sea scallops, use all shrimp along with ground pork. I like the taste and texture when it has some bay or sea scallops though. What I do with the leftover filling is form into small hamburgers and saute with a bit of oil. For each wrapper , use about 2 tsp filling. Please see various photos of before and after.
Provided by Rinshinomori
Categories Pork
Time 30m
Yield 35 dumplings
Number Of Ingredients 18
Steps:
- If using dry shitake mushrooms, soak in warm water until soft. Remove the stem and finely mince. If using fresh shitake mushrooms, remove the stem and finely mince.
- You can also use food processor to mince raw shrimp and scallops by pulsing several times. It should not be paste like, but have some texture.
- Thoroughly combine all ingredients except gyoza, pot sticker or wonton wrappers and green peas.
- Place about 1 1/2 tsp to 2 tsp filling on each gyoza or wonton wrapper and form into shumai dumplings by using both index and thumb - both hands. I generally place the wrapper on table and put the filling in the middle and using both hands, form into small round dumplings - top exposed. Shumai should be taller than wider. Please see photos.
- Place one green pea on top of each shumai.
- Keep formed shumai and gyoza or wonton wrappers covered in damp towel to prevent drying out. Continue until all wrappers are used.
- Heat a steamer and oil the steamer rack. Place shumai without touching each other. Cover the steamer and steam medium high for about 15 minutes. Remove and continue steaming other shumai dumplings.
- Serve shumai with Japanese or Chinese style hot yellow mustard and soy sauce.
- At this point you can also freeze them.
- If you can have leftover filling, form into bento sized hamburgers (about 1 1/2 inch size) and saute in little oil until done, turning once.
SHU MAI (JAPANESE STEAMED WONTONS)
Small little wontons with an open top, common to many Asian cuisines (Similar to Chinese Shao Mai). Great appetizers for Asian meals as well as entertaining.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 32m
Yield 24 wontons
Number Of Ingredients 12
Steps:
- Stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
- Divide mixture into 24 parts.
- Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
- Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
- Gently flatten the bottom of the shu mai.
- Repeat with the remaining wrappers and meat.
- Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
- Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
- To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
- Boil mixture for 1-2 minutes then allow to cool.
Tips:
- Make sure your wonton wrappers are thin and pliable. If they're too thick, they'll be difficult to fold and the shu mai will be less delicate.
- Don't overfill the wonton wrappers. If you do, the shu mai will be difficult to fold and they may burst open during steaming.
- Fold the wonton wrappers tightly. This will help to keep the filling inside and prevent the shu mai from falling apart.
- Steam the shu mai over high heat. This will help to cook them quickly and evenly.
- Serve the shu mai with your favorite dipping sauce. Some popular choices include soy sauce, chili sauce, and ginger-soy sauce.
Conclusion:
Shu mai are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover meat and vegetables. With a little practice, you'll be able to make perfect shu mai every time. So next time you're looking for a tasty and impressive dish to serve, give shu mai a try!
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