Pork shumai recipe つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
Hanashumai（華しゅうまい）
What the kind of dish is Hanashumai？？
Shumai is a tenshin (点心) that is a thin wrappers made from flour and 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.
How is it different from gyoza dumplings? ?
Both dishes are often served as “dim sum” and are enjoyed by people of all ages. There are many variations of ingredients and wrappers, and there is no clear definition.
- The first difference is the shape of the wrappers. Shumai and gyoza wrappers are made by kneading wheat flour, water, and salt. Then, shape the shumai into square and the gyoza into circles. Shumai wrappers are sometimes confused with wonton wrappers, but wonton wrappers actually contain kansui, which is used to make Chinese noodles.
- The second difference is that shumai is a meat-based dish, while gyoza is usually made with meat and vegetables such as cabbage, Chinese cabbage, and chives.
- The third difference is cooking method. Gyoza can be baked, steamed, boiled, or fried, but shumai is basically steamed.
Check out the gyoza dumpling recipe too. 👉 Cabbage and chive dumplings (Gyoza)
NUTRITION FACTS of Pork shumai recipe
296 kcal Protein 15.1g Fat 14.6g Carb7.1g Salt Equivalent 1.0g
INGREDIENTS for Pork shumai recipe (5SERVINGS)
- dried shiitake mushroom 8g
- Japanese leek 50g
- onion 250g
- ☆minced pork 300g
- ☆egg 40g
- ☆salt 2g
- ☆mirin 7g
- ☆soy sauce 15g
- shumai wrappers 150g (about 20 sheets)
- green peas moderate amount
You can substitute gyoza wrappers for the shumai wrappers.
Pork shumai recipe COOKING INSTRUCTIONS
① Soak the dried shiitake mushrooms in water the day before to rehydrate.
It’s a good idea to stock up on dried shredded shiitake mushrooms in case you’re short on time. It can be used by just soaking it in water for about 30 minutes.
② 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. Try processing for 1 second each time, 3 times.
③ Add the minced pork, egg, salt, mirin, and soy sauce and knead well. If the dough is too soft, add potato starch (or wheat flour) and mix.
④Roll up to the appropriate size. About 20 pieces.
⑤Cut dumpling shumai wrappers into 3 mm strips.
⑥Sprinkle the shumai wrappers over the meatballs. At this point, leave about 5 sheets of shumai wrappers.
⑦It is easy to peel off if you just put it on, so it is better to hold it lightly and wrap it up.
⑧Spread a cooking sheet on the frying pan and line up the meatballs.
⑨Sprinkle the leftover shumai wrappers.
⑩If you want to put green peas on, this is the timing. I forgot to put it on this time. In the video, edamame beans are used instead of green peas.
⑪Put 100g of water between the cooking sheet and the frying pan.
⑫Cover and steam over low heat for 15 minutes.
⑬You can eat it with chili oil, ponzu sauce, mustard, etc. as you like.
Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice.
If you have any leftover dough and shumai wrappers, you can make wonton soup. The soup will be delicious if you add the water used to soak shiitake mushrooms.
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