Tag: appetizer
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.
Grilled Miso Chicken
Grilled Miso Chicken
Have extra miso paste and don’t know what to do with it? Miso makes a great marinade for chicken, pork, and even fish such as salmon. The chicken only needs 4 hours of marinating and grills up in 10 minutes.
Ingredients
- 1/4 cup miso paste
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 4 boneless skinless chicken thighs
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Preheat your broiler or grill. If broiling, place your thighs on a rack on a baking pan lined in foil.
- Broil or grill the chicken for 5-6 minutes a side. Let rest before serving.
Baked Pork Buns
Baked Pork Buns
You might be familiar with the traditional char siu steamed pork buns that are served for dim sum. Hujiao bing are the baked Taiwanese version of the pork bao. The buns are easier to make then it looks. All of the pork filling ingredients get mixed together. The dough comes together rather effortlessly in a standing mixer. After the dough is allowed to rise, it is cut into equal portions, rolled out, then stuffed with the pork filling. The buns are brushed with egg, sprinkled with sesame seeds, and baked until golden brown.
Equipment
- standing mixer with dough hook
- rolling pin
Ingredients
Pork Filling
- 1 lb ground pork
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp shaoxing cooking wine
- 2 garlic cloves grated
- 1 tsp ginger grated
- 1 tsp honey
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp salt
- 2 cups green onions chopped
Dough
- 2 tsp active dry yeast
- 1 cup warm water
- 3 cups flour
- 1 tbsp olive oil
- 1 large egg beaten
- 1/4 cup sesame seeds
Instructions
- Mix together all of the pork filling ingredients. Cover. Place in the refrigerator for an hour.
- Using the dough hook attachment in a standing mixer, mix together the yeast and warm water.
- Slowly incorporate the flour to the bowl, using medium low speed on your mixer until a dough forms. Continue kneading the dough in the mixer for 10 minutes.
- Cover the dough ball with a tbsp of olive oil. Wrap the bowl in plastic wrap and let rise in a warm place for 30 minutes.
- Punch down the raised dough.
- Roll the dough out on a well floured surface.
- Cut out 10 equal sized pieces and roll into balls.
- Roll out each dough ball to 5”-6” in diameter.
- Evenly distribute the pork filling in the center of each rolled out dough ball.
- Take a small handful of green onions and place on top of the pork.
- Fold the edges of the dough up toward the center and crimp closed. Place seam side down on a baking sheet lined in parchment paper.
- Preheat your oven to 400 degrees. Brush each bun with egg. Sprinkle each bun with sesame seeds on top.
- Bake the buns for 20-25 minutes until golden brown. Let rest before serving.
