Best 3 Wasabi Shumai Recipes
**Title: Discover the Exquisite Flavors of Wasabi Shumai: A Journey Through Culinary Delights**
Embark on a culinary adventure with our meticulously curated collection of Wasabi Shumai recipes. These bite-sized dumplings, originating from Chinese cuisine, are elevated with the vibrant kick of wasabi, creating a taste experience that tantalizes the senses. Our diverse selection of recipes caters to various dietary preferences and cooking styles, ensuring every palate finds its perfect match. From traditional steamed shumai to innovative baked and pan-fried variations, each recipe offers a unique journey into the world of flavors.
**Explore a symphony of tastes and textures as you navigate through our comprehensive guide. Discover the secrets of crafting delicate shumai wrappers from scratch, ensuring an authentic and flavorful base for your creations. Delve into the art of preparing the savory filling, blending minced pork, shrimp, and vegetables with the perfect balance of seasonings and the distinctive sharpness of wasabi. Whether you prefer the classic steamed method, the crispy pan-fried approach, or the convenience of baking, our recipes provide detailed instructions for achieving the desired texture and doneness.**
**As you venture through our collection, you'll encounter culinary gems like the Wasabi Pork Shumai with its juicy filling and zesty wasabi glaze, the Shrimp and Vegetable Wasabi Shumai offering a delightful mix of seafood and crisp vegetables, and the delightful Baked Wasabi Chicken Shumai, a healthier alternative with tender chicken and a hint of wasabi heat. Each recipe is meticulously crafted to ensure an explosion of flavors in every bite, catering to diverse preferences and dietary restrictions.**
**Uncover the secrets of preparing dipping sauces that complement the Wasabi Shumai perfectly. From the classic soy sauce and rice vinegar blend to the spicy chili sauce and the refreshing ponzu sauce, these condiments elevate the overall experience, adding layers of complexity and depth to each morsel. With our expert guidance, you'll master the art of creating a harmonious balance of flavors that will leave your taste buds craving more.**
**So, embark on this culinary journey with us, exploring the diverse world of Wasabi Shumai. Discover new favorites, impress your loved ones with your culinary skills, and savor the unique blend of tradition and innovation in every bite. Let your taste buds dance with delight as you uncover the secrets of this exquisite dish, transforming your kitchen into a symphony of flavors.**
STEAMED PORK-AND-MUSHROOM SHUMAI
Provided by Food Network
Time 1h10m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
- Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
- Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
- Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
- Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
- Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
- Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.
SHAO MAI (PORK DUMPLINGS)
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 30 dumplings
Number Of Ingredients 16
Steps:
- Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
- Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
- When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
- Combine ingredients in a small bowl and serve with Pork Dumplings.
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your shumai will taste. Look for high-quality pork, shrimp, and vegetables.
- Don't Overmix the Filling: Overmixing the filling will make it tough. Mix just until the ingredients are combined.
- Use Cold Water: When making the dough, use cold water. This will help to keep the dough firm and prevent it from becoming sticky.
- Roll the Dough Thin: The thinner you roll the dough, the more delicate your shumai will be. Aim for a thickness of about 1/16 inch.
- Pleat the Dough: Pleating the dough will help to seal in the filling and prevent it from leaking out. There are many different ways to pleat dough, so find a method that you're comfortable with.
- Steam the Shumai: Steaming is the best way to cook shumai. It will help to keep them moist and tender.
- Serve with Dipping Sauce: Shumai is traditionally served with a dipping sauce. You can use a store-bought sauce or make your own.
Conclusion:
Wasabi shumai is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you're looking for a new recipe to try, give wasabi shumai a try. You won't be disappointed!
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