Hana shumai（華しゅうまい）
What the kind of dish is Hana shumai？？
Shumai is a type of tenshin, made with thin flour wrappers stuffed with meat.
Tenshin is a word used to describe Chinese snacks and sweets (shu mai, gyoza dumplings, almond jelly, mooncakes, etc.). Dim sum(飲茶), on the other hand, refers to the custom of enjoying tenshin while drinking tea.
It’s a little difficult to wrap meat in Shumai wrappers, so to make it easier, I cut Shumai wrappers into long strips and then sprinkled them around.
It is called ”Hana Shumai” because the finished shape looks like a flower. Hana means flower.
NUTRITION FACTS of Japanese pork shumai
TOTAL NUTRITION VALUE
- 1395 Calories
- Protein 85.1 g
- Total Fat 64.0 g
- Total Carbohydrates 39.0 g
- Sodium 5.0 g
INGREDIENTS for Japanese pork shumai (5SERVINGS)
You can substitute gyoza wrappers for the shumai wrappers.
- Dried shiitake mushroom 8g
- Japanese leek (shiro negi) 50g
- Onion 250g
- ☆Ground Pork 300g
- ☆Egg 40g
- ☆Salt 2g
- ☆Mirin 7g
- ☆Soy sauce 15g
- Shumai wrappers 150g (about 20 sheets)
- Green peas or edamame moderate amount
How to make Japanese pork shumai
Soak the dried shiitake mushrooms in water the day before to rehydrate.
- Finely chop the drained shiitake mushrooms, Japanese leek, and onion. You can use a food processor, but be careful not to turn the vegetables into a paste. Also, when using a food processor, a lot of water will leak out of the vegetables, so be sure to squeeze out the water before mixing with the meat.
- Add the minced pork, egg, salt, mirin, and soy sauce.
- Knead well until it becomes sticky. If the dough is too soft, add potato starch (or wheat flour) and mix.
- Place a parchment sheet in a flat bottom pan. Roll the meat mixture into balls of about 20g each. Arrange the meatballs.
- Cut shumai (or gyoza) wrappers into 3 mm strips.
- Sprinkle the shumai wrappers over the shumai. At this point, leave about 5 shumai wrappers.
- It is easy to peel off if you just put it on, so it is better to hold it lightly and wrap it up.
- Sprinkle the leftover shumai wrappers.
- Top with edamame beans by gently pushing them into the center of the top.
- Put 100g of water between the cooking sheet and the frying pan.
- Cover and steam over low heat for 15 minutes.
- You can eat it with chili oil, ponzu sauce, mustard, etc. as you like.
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