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.
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Nicole Kane
[email protected]These dumplings were perfect for a party appetizer. They were easy to make ahead of time and they were a big hit with my guests. I will definitely be making these again.
Superman Shan
[email protected]I'm not a very experienced cook, but these dumplings were still easy to make. The instructions were clear and the end result was delicious. I will definitely be making these again.
Mukesh Kapar
[email protected]These dumplings were a great way to use up some leftover pork. They were also very easy to make and the dipping sauce was delicious. I will definitely be making these again.
Arjun naral
[email protected]I had some trouble folding the dumplings, but the end result was still delicious. I will definitely be practicing more so that I can get them perfect next time.
Poudel Kumar
[email protected]These dumplings were a bit bland for my taste, but the dipping sauce helped to improve the flavor. I would recommend adding more spices to the filling next time.
Adriana Jurado
[email protected]I made these dumplings for my husband and he loved them. He said they were the best shumai dumplings he's ever had.
Ashim Halder
[email protected]These dumplings were a bit time-consuming to make, but they were worth it. The flavors were amazing and the texture was perfect. I will definitely be making these again for special occasions.
Kuol Mathew
[email protected]I'm not a big fan of shumai dumplings, but I tried this recipe and I was very impressed. The dumplings were very flavorful and the dipping sauce was perfect. I will definitely be making these again.
Hi_Hello
[email protected]These dumplings were so easy to make and they turned out so delicious. I will definitely be making them again.
Allah Rakha
[email protected]I made these dumplings for a party and they were a huge success. Everyone loved them! The dipping sauce was also a big hit.
Anna Beard
[email protected]These were the best shumai dumplings I've ever had. The flavors were amazing and the texture was perfect. I will definitely be making these again.
Abid Tanoli
[email protected]My family loved these dumplings! The filling was so delicious and the wrappers were cooked perfectly. I will definitely be making these again soon.
K.G.C.Jayamina Bandara
[email protected]I've tried many shumai recipes, but this one is by far the best. The dumplings were so flavorful and juicy. I highly recommend this recipe.
Olamide Heryindey
[email protected]These shumai dumplings were a hit at my party! They were so easy to make and the dipping sauce was perfect. I will definitely be making these again.