Pork Shumai
Pork Shumai
Shumai, like gyoza, originated from Chinese cuisine. Shumai are kind of an open-faced dumpling filled with ground pork and are then steamed. The ingredients in Chinese and Japanese Shumai are very similar. The one simple thing that stands out in Japanese shumai is that they place a single pea in the center; more so for presentation and not flavor.
Equipment
- steamer
Ingredients
- 3/4 lb ground pork
- 1/2 small onion
- 3 dried shiitake mushrooms rehydrated
- 1 tsp ginger grated
- 3 tbsp cornstarch
- 1/2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- peas
- wonton wrappers
- 2 cabbage leaves for the steamer
Instructions
- Mix together the ground pork, onion, mushrooms, soy sauce, sesame oil, sake, ginger, cornstarch, salt, sugar, and white pepper.
- Take a wonton wrapper and stuff it with a heaping tbsp of the filling. Gently form it into a barrel shape.
- Place a single pea in the center of the shumai.
- Bring water to a boil in a steamer pot. Line the steamer with a couple of cabbage leaves.
- Place the shumai in the steamer and place the cover on.
- Steam for 10 minutes.
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