No need to wrap! Easy Pork Shumai

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.

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 Japanese pork shumai

TOTAL NUTRITION VALUE

• 1394 Calories
• Protein 85.1 g
• Total Fat 64.0 g
• Total Carbohydrates 39.9 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.

1. 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.
2. Add the minced pork, egg, salt, mirin, and soy sauce.
3. Knead well until it becomes sticky. If the dough is too soft, add potato starch (or wheat flour) and mix.
4. Place a parchment sheet in a flat bottom pan. Roll the meat mixture into balls of about 20g each. Arrange the meatballs.
5. Cut shumai (or gyoza) wrappers into 3 mm strips.
6. Sprinkle the shumai wrappers over the shumai. At this point, leave about 5 shumai wrappers.
7. It is easy to peel off if you just put it on, so it is better to hold it lightly and wrap it up.
8. Sprinkle the leftover shumai wrappers.
9. Top with edamame beans by gently pushing them into the center of the top.
10. Put 100g of water between the cooking sheet and the frying pan.
11. Cover and steam over low heat for 15 minutes.
12. You can eat it with chili oil, ponzu sauce, mustard, etc. as you like.

---

---