by yuko
View
my 6 recipes »
A&M's Testing Notes:
Expand Collapseyuko's Notes:
Expand1/3 cup minus 1 tablespoon all-purpose flour Ask a question about this ingredient
5 teaspoons rice flour Ask a question about this ingredient
1 ounce boiling water Ask a question about this ingredient
1/2 teaspoon vegetable oil Ask a question about this ingredient
1/2 pound ground pork (not lean) Ask a question about this ingredient
1/4 pound cleaned uncooked shrimp ..... cut into small pieces Ask a question about this ingredient
3/4 teaspoons grated garlic cloves Ask a question about this ingredient
1 teaspoon grated ginger Ask a question about this ingredient
1/4 small onion ..... chopped Ask a question about this ingredient
1 tablespoon cilantro ..... finely chopped Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 tablespoon fish sauce Ask a question about this ingredient
2 teaspoons lemongrass ..... finely chopped (optional) Ask a question about this ingredient
3 tablespoons potato starch (or corn starch) Ask a question about this ingredient
fresh red chile ..... thinly sliced Ask a question about this ingredient
2 tablespoons fish sauce Ask a question about this ingredient
1 tablespoon rice wine vinegar Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
1 gallic clove ..... minced Ask a question about this ingredient
1 teaspoon fresh red chile pepper ..... minced Ask a question about this ingredient
Start with the wrapper. In a bowl, combine flour and rice flour. Add boiling water and oil then mix quickly with a fork. Use your hands to form the dough into a ball and knead it until it is smooth and elastic. Cover with plastic wrap and leave it on the counter for 30 minutes.
Ask a question about this stepWhile the dough is resting, mix all the stuffing ingredients in a bowl. Use your hands to blend the mixture until the meat becomes sticky.
Ask a question about this stepDivide the meat mixture into 24 even pieces and roll each piece into a small ball. Set aside on a baking sheet.
Ask a question about this stepRoll the dough on a floured surface into a long log and cut into 24 pieces. Keep the pieces under plastic wrap or a kitchen towel.
Ask a question about this stepTake one piece of dough and roll it into a 3-inch circle. Put the wrapper on your thumb and index finger and put one of the small balls of meat on top. Slowly push down the shu mai into the hole between your thumb and index finger to wrap the wrapper around the meat ball. Push the edges of the wrapper inward in small folds covering the top edges of the meat. Some meat at the top should remain exposed. Put the shu-mai on a floured plate or tray and cover with plastic wrap. Continue this process for the rest of the dumplings.
Ask a question about this stepBefore steaming, tap some water around the folded edges of the wrapper with your fingertips to help keep them from drying out. (If the wrapper is still moist already, skip it.) Steam the dumplings in a steamer on high heat for 6-7 minutes. Take one piece out of the steamer at the 5-minutes mark to confirm the meat is cooked through.
Ask a question about this stepWhen they are cooked, garnish the top with fresh red chile and cilantro leaves.
Ask a question about this stepMix all ingredients for the dipping sauce and serve on the side with the shu mai. Other condiments such as sweet chili sauce or soy sauce are good to serve with them as well.
Ask a question about this stepWhich is the best way to freeze these? Just the filling or with the dough?
I always freeze them with the wrapper. When you steam them, take out from the freezer and put them in the steamer without defrosting. You can freeze just the filling and make the fresh dough again.
I loved these! I didn't have the time to make my own dough (next time) but the filling is fantastic. I made a batch this weekend and, just like another commenter, meant to freeze a bunch, and instead ate them all! I'll have to make a double batch soon to freeze. Such a flavorful filling, really loved it.
I am glad to hear that you tried and it worked out well for you. I always make tons and freeze them too. FYI, you don't have to defrost them when you cook. Just steam a little longer!
these were fabulous! the filling is sublime and so fresh-tasting. my husband and i made a whole batching thinking we'd freeze half and we ate almost the whole thing! delish.
I am so glad to hear that you tried the recipe and worked out great for you.
congrats yuko! love your wrapper recipe--this will definitely elevate our asian inspired dishes.
These look terrific. I'm having a friend for dinner and I think this might make a fun meal and evening activity. Anyone have any good suggestions for what to pair with this, as I fear I can't serve shumai alone.
How about green papaya salad or cucumber salad or Vietnamese Fresh Spring Roll which you can serve with same dipping sauce? Serve with rice (if you cook rice with some lemon grass, that makes even better!) with some fresh herbs and sriracha on top?
A papaya or cucumber salad would be great. I couldn't figure out how filling this would be, but an Asian-inspired salad sounds just right. Thanks!
Yuko, this is so gorgeous. I wanted to ask if there is a vegetarian version of these. My husband doesn't eat meat and while I think there is really no substitute for shrimp and pork in shumai, let me know if you have any ideas.
Thank you CalcuttaChow! I can suggest to use a "firm" tofu. You put the tofu on the plate and warp with kitchen towel. Then put some heavy item like a fry pan. Wait for 30 minutes or more to get rid of water. Use your hand and mix with rest of the ingredients in the recipe. Don't forget to add starch. It will be very light and fluffy shu mai. I hope this helps.
Congrats! These look so delicious! Perfect flavors, and I just love having this recipe for wrappers.
Thanks fiveandspice. Vietnamese flavor combo is absolutely my favorite!
i love that you made a banh mi-style wrapper! brilliant flavors--congrats on being a finalist! i will definitely try these for my son's next batch of lunch dumplings.
I am a sucker for banh mi or Vietnamese food in general. So when I thought combining my favorite shu mai and Vietnamese flavor, I know it would work. I hope you would like them.
I love, love, love shu mai. Like Amanda and Merrill, though, I never thought of them as something I would, or even could, make. Your instructions are so precise and clear that I might just try. Thank you.
I know, Me too. I love love love shu mail and it is actually quite easy to make. Once you start making your own shu mai, there is no go back.
Thank you for the encouragement.
My husband will love these.
Congrats Yuko! Beautiful!
Congratulations, yuko! So glad to see these are a finalist - looking forward to making them.
Thanks ginerroot : ) It is really fun to make shu mai so give it a try.
Fantastic! So glad you've given us a recipe for the dough! Congrats on being a finalist!
Thank you so much. This is so exciting! I got something to celebrate.
Congratulations! These sound really delicious, and I love that you make the dough from scratch.
I love these! What a great idea...I bet they are delicious.
Thank you ginerroot!. Vietnamese flavors are one of my favorite. I think it works really well. Please try and let me know what you think!
Dan is the founder of Kitchen Options
photo 1 of 31
The dumpling ingredients: ground pork, shrimp, cilantro, red chili, onion, garlic, lemongrass, ginger, flour, sugar, cornstarch, rice flour, fish sauce, and rice wine vinegar.
photo 2 of 31
Amanda was away this week, at the opening of the new Whole Foods Market in Rockville, Md. Luckily, Amanda's doppelganger, Jennifer, stepped in to help!
photo 3 of 31
First, you make the dumpling dough: just rice flour, all-purpose flour, boiling water and a little vegetable oil.
photo 4 of 31
Merrill consults with Jennifer, who tested these over the weekend. The dough will still be a little shaggy before kneading.
photo 5 of 31
photo 6 of 31
After a minute or two of kneading, it morphs into a smooth, stretchy ball. At this point, it needs to rest for about 30 minutes.
photo 7 of 31
Jennifer grates the ginger and garlic for the filling.
photo 8 of 31
We chopped the shrimp pretty finely so it would combine well with the ground pork.
photo 9 of 31
The lemongrass is optional -- but we think it should be mandatory!
photo 10 of 31
The filling is a rainbow of hues.
photo 11 of 31
photo 12 of 31
Yuko calls for a red chili for the dipping sauce -- we used a habanero, which is really hot. If you want something less spicy, try a red serrano.
photo 13 of 31
The dipping sauce: garlic, chili, fish sauce and rice wine vinegar. Simple and delicious.
photo 14 of 31
Jennifer offers guidance as Merrill rolls the dumpling dough into a long log.
photo 15 of 31
photo 16 of 31
We cut the log into 18 pieces, as it looked like 24 would make for very small dumplings.
photo 17 of 31
Nice to have a friend around when you're making these.
photo 18 of 31
The dumpling skins should be very thin -- almost translucent -- but not so thin that they start to tear.
photo 19 of 31
photo 20 of 31
Jennifer's perfect balls of filling.
photo 21 of 31
All it takes is a gentle touch to wrap these little guys -- don't fear the dumpling!
photo 22 of 31
A little pinch, and you're all set. (You want some of the filling to peek through.)
photo 23 of 31
photo 24 of 31
Jennifer runs into an unexpected challenge while rolling out more dumpling wrappers.
photo 25 of 31
A dab of water around the edges of the wrappers keeps them from drying out as they sit.
photo 26 of 31
Ready for steaming! If you don't have a bamboo steamer, you can just use a metal steamer basket -- make sure to line your steamer with parchment so the dumplings don't stick.
photo 27 of 31
photo 28 of 31
photo 29 of 31
Amazing. We felt so proud.
photo 30 of 31
photo 31 of 31
Made these for supper tonight! Turned out great!!
I doubled the dough as A&M suggested, and I'm sure glad I did. I also had to add extra water to try and get the elastic quality to the dough. It must be a learned skill to get the wrappers so thin. I am excited to try again.
The flavors were awesome, and it was the recipe that finally forced me to buy a bamboo steamer!
Thanks so much!!