Best 2 Yokohama Style Shumai Dumpling Recipes
**Yokohama-Style Shumai Dumpling: A Delectable Journey Through Japanese Cuisine**
Originating from the bustling streets of Yokohama, Japan, the Yokohama-style shumai dumpling has captured the hearts of food enthusiasts worldwide. These delicate dumplings, known for their intricate pleats and savory fillings, are a testament to Japanese culinary artistry. Embark on a culinary adventure as we delve into the secrets of crafting these delectable treats. Discover the step-by-step process of making the dumpling wrappers from scratch, ensuring the perfect balance of texture and flavor. Explore the versatile fillings, ranging from classic pork and shrimp to innovative vegetarian options, each bursting with umami-rich goodness.
Uncover the art of shaping the dumplings, creating those signature pleats that not only add visual appeal but also enhance the dumpling's structural integrity. Learn the techniques for steaming shumai dumplings to achieve that perfect combination of tender and succulent fillings wrapped in a silky smooth wrapper. Elevate your shumai experience with a variety of dipping sauces, from the classic soy-vinegar blend to the spicy kick of chili oil, each adding a unique layer of flavor.
But that's not all! This culinary journey continues with additional recipes that showcase the versatility of shumai dumplings. Discover the secrets of pan-fried shumai, where the dumplings are seared until golden brown, creating a crispy exterior that contrasts beautifully with the tender interior. Explore the art of making shumai soup, a comforting and flavorful broth filled with plump dumplings and an array of vegetables.
From the classic Yokohama-style shumai to the innovative variations, this article provides a comprehensive guide to mastering this beloved Japanese delicacy. Whether you're a seasoned dumpling enthusiast or a novice cook looking to expand your culinary horizons, these recipes will guide you through every step of the process, ensuring a delightful and memorable dining experience. So, gather your ingredients, prepare your taste buds, and embark on this exciting culinary adventure with us.
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.
WASABI SHUMAI
This is a super dumbed down version of my very favorite part of a good sushi meal. Wasabi shumai is generally a pork dumpling with garlic and wasabi and it is very wasabi heavy. This recipe is very easy but not for a lack of trying. I tried so many things to make the traditional wasabi shumai but could not come up with anything that ended up as crazy intense as wasabi shumai should be. This recipe was born out of whim that paid off big time. It couldn't be easier. I use premade beef meatballs but you can use your favorite recipe.
Provided by LeanneMarie
Categories Meat
Time 20m
Yield 3 dumplings, 1 serving(s)
Number Of Ingredients 3
Steps:
- Wet the edges of the wonton wrapper with your finger.
- Place a small amount of wasabi in the center of the wrapper, rougly the size of a 1/4 inch sphere. (Be very careful not to add too much, a very small amount goes a long way.).
- Place the cooked meatball on top of the wasabi.
- Fold the wonton wraper around the meatball. (I either fold one corner in at a time so that they meet in the center or just gather the sides up to create a purse).
- Steam for 15 minutes or until the wrapper is cooked through.
Tips:
- Use high-quality ground pork for the best flavor and texture.
- Chop the shiitake mushrooms finely to evenly distribute their flavor throughout the shumai.
- Use fresh ginger and garlic for the best flavor.
- Be careful not to overmix the shumai filling, as this will make it tough.
- Wet your hands before handling the shumai dough to prevent it from sticking.
- Roll out the shumai dough thinly, but not too thinly, or it will tear.
- Pleat the shumai wrappers carefully to secure the filling inside.
- Steam the shumai until they are cooked through, but not overcooked, or they will become tough.
- Serve the shumai with your favorite dipping sauce.
Conclusion:
Yokohama-style shumai is a delicious and easy-to-make dish that is perfect for any occasion. With a little practice, you can master the art of making these dumplings and impress your friends and family. So next time you're looking for a new and exciting recipe to try, give Yokohama-style shumai a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #pork #seafood #asian #japanese #steam #shrimp #scallops #meat #shellfish #technique
You'll also love
