Handmade Shumai Dumplings
Making dumplings has become a necessity in my household due their popularity among family and friends! Both the shumai (Chinese dumplings/dim sum) and the gyoza (Japanese dumplings) are traditionally made with pork. I purposely chose chicken (dark meat) for a lighter fare but with just as much flavor. I only use low-sodium soy sauce. Why? I just don’t think the extra sodium is needed. Enjoy!
Related recipes:
Handmade Gyoza Dumplings Recipe »
Shrimp and Chicken Shumai
Author: Carla Crudup
Makes about 30 shumai dumplings.
Ingredients
- Filling: ½ pound ground chicken
- ½ pound shrimp, finely chopped
- 1 tablespoon lemon grass
- 2 ounces (3/4 cup) shitake mushrooms, finely chopped
- 1 clove garlic, minced
- ¼ cup bamboo shoots, finely chopped
- 2 tablespoons of nira
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sherry
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- frozen peas (thawed) and diced fresh carrots for garnish
- Dipping Sauce: ½ cup soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili oil
- 1 tablespoon lemon grass, finely sliced
- 1 tablespoon nira, finely chopped
- Other: 1 package wonton wrappers
- ⅓ cup water
- Bamboo Steamer
- Nappa cabbage leaves
Instructions
- Combine filling ingredients from ground chicken through salt in a medium size bowl.
- Place 1 dumpling wrapper in your hand and create a cup using your index finger and thumb.
- Place 1 tablespoon of the mixture into the cupped wrapper, and using your thumbs and index fingers create pleats throughout the edges of the wrapper.
- Slightly squeeze the center of the dumpling and use other had to flatten the bottom.
- Place on a baking sheet lines with parchment paper.
- Have a damp towel available to place over wrappers so they will not dry out.
- Repeat until all dumplings are made.
- Garnish with peas and diced carrots.
- Place bottom of bamboo steamer in a wok or skillet filled with 2 cups of water.
- Bring water to and boil and place parchment paper on the bamboo and brush with oil or place washed cabbage leaves in the bottom of the steamer.
- Place shumai dumplings on the steamer at least 1 inch apart and placed the top over it.
- Cook dumplings for at least 7 to 8 minutes.
- Serve immediately with the dipping sauce.
Look at these cute little beauties! They’d make TASTY appetizers! That’s for sure!
Thank you so very much Gigi!
Good article. I definitely appreciate this website. Continue
the good work!