Steamed Pork-and-Mushroom Shumai
Need a dairy free side dish? Steamed Pork-and-Mushroom Shumai could be an outstanding recipe to try. This recipe serves 12. One portion of this dish contains about 3g of protein, 17g of fat, and a total of 186 calories. For 55 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 14 would say it hit the spot. If you have ground pork, rice wine, light soy sauce, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. With a spoonacular score of 10%, this dish is not so super. Steamed Chicken and Coconut Shumai (Dim Sum), Shumai with Crab and Pork, and Shrimp, Scallop and Pork Shumai are very similar to this recipe.
Servings: 12
Preparation duration: 60 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon Asian chile paste (such as sambal oelek)
2 teaspoons cornstarch
1 large egg, lightly beaten
1 1 1/2-inch piece ginger
1/4 pound ground pork
1 tablespoon light soy sauce
2 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry.jpg)
1 scallion, finely chopped
Sea salt and freshly ground pepper
1 teaspoon toasted sesame oil
5 shiitake mushrooms
Vegetable oil, for brushing
12 to 14 square wonton wrappers
Equipment:
bowl
baking paper
frying pan
wok
paper towels
Cooking instruction summary:
Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated. Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg. Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon. Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat. Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings. Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through. Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping. Photograph by Eric Wolfinger
Step by step:
1. Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms.
2. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper.
3. Mix well with your hands until all of the ingredients are incorporated.
Steam the dumplings
1. Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover.
2. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
Form the dumplings
1. Place a damp paper towel over the wonton wrappers to keep them from drying out.
2. Remove 1 wrapper and brush with some of the beaten egg.
3. Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup.
4. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
5. Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
6. Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
Make the sauce
1. Combine the chile paste and soy sauce in a small shallow bowl.
2. Serve with the dumplings for dipping.
3. Photograph by Eric Wolfinger
Nutrition Information:
covered percent of daily need
