this is a super dumbed down version of my very favorite part of a good sushi meal. wasabi shumai is generally a pork dumpling with garlic and wasabi and it is very wasabi heavy. this recipe is very easy but not for a lack of trying. i tried so many things to make the traditional wasabi shumai but could not come up with anything that ended up as crazy intense as wasabi shumai should be. this recipe was born out of whim that paid off big time. it couldn't be easier. i use premade beef meatballs but you can use your favorite recipe.
Time: 20 minutes
- wet the edges of the wonton wrapper with your finger
- place a small amount of wasabi in the center of the wrapper , rougly the size of a 1 / 4 inch sphere
- place the cooked meatball on top of the wasabi
- fold the wonton wraper around the meatball
- steam for 15 minutes or until the wrapper is cooked through
Number Of Ingredients: 3
- wonton wrappers
This is a super dumbed down version of my very favorite part of a good sushi meal. Wasabi shumai is generally a pork dumpling with garlic and wasabi and it is very wasabi heavy. This recipe is very easy but not for a lack of trying. I tried so many things to make the traditional wasabi shumai but could not come up with anything that ended up as crazy intense as wasabi shumai should be. This recipe was born out of whim that paid off big time. It couldn't be easier. I use premade beef meatballs but you can use your favorite recipe.
Recipe From food.com
Provided by LeanneMarie
Yield 3 dumplings, 1 serving(s)
- Wet the edges of the wonton wrapper with your finger.
- Place a small amount of wasabi in the center of the wrapper, rougly the size of a 1/4 inch sphere. (Be very careful not to add too much, a very small amount goes a long way.).
- Place the cooked meatball on top of the wasabi.
- Fold the wonton wraper around the meatball. (I either fold one corner in at a time so that they meet in the center or just gather the sides up to create a purse).
- Steam for 15 minutes or until the wrapper is cooked through.
Number Of Ingredients: 3
- 1 teaspoon wasabi (approx)
- 3 wonton wrappers
- 3 meatballs
Recipe From epicurious.com
Yield makes 24 pieces, serves 4
- To make the soy-mustard sauce, combine all the ingredients in a small bowl and mix well. Set aside.
- To make the filling, cut the shrimp into bite-size pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible. You can also use a food processor, which will give it a smooth texture, but I prefer the more coarse texture you get from chopping by hand. Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
- Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well. Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil, and egg white. Finally, mix in the salt, pepper, and potato starch.
- Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
- To assemble the shumai, lay a wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out). Place 1 tablespoon of the filling in the center of the wonton skin. (Soak the spoon in water while you're assembling a shumai. This will make it easier to transfer the filling to the wonton.) Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup. Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup. Wet a finger with water and use it to gently smooth the top of the shumai. Repeat with the remaining wonton skins and filling.
- To cook the shumai, heat a stove-top steamer over high heat, bringing the water to a boil. Brush the bottom of the steamer basket with a small layer of the vegetable oil and add the shumai, leaving 1 inch of space between each. Cover and cook for 3 minutes, then drain the bok choy and add to the steamer. Cover and cook for 3 minutes longer, or until the shumai are cooked through.
- Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture. Top with a pinch of salt. Place each bok choy in the center of 4 small plates and arrange 6 shumai around it. Garnish the plates with a pinch of black sesame seeds and serve with the soy-mustard sauce on the side.
Number Of Ingredients: 23
- Soy-Mustard Sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons Japanese soy sauce
- 1 teaspoon mustard powder
- 1 teaspoon cold water
- 8 ounces shrimp, peeled and deveined, tails off (you can use frozen 16/20 shrimp)
- 1 scallion, both white and green parts, minced
- 1/4 cup minced canned and drained water chestnuts
- 1/4 cup minced stemmed shiitake mushrooms
- 1 1/2 tablespoons lard (or substitute vegetable oil)
- 2 tablespoons sake
- 1 teaspoon ginger juice (see page 149)
- 1/2 teaspoon sesame oil
- 1 egg white
- 1 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 tablespoon potato starch
- 4 baby bok choy
- 24 square wonton wrappers/skins
- 1/4 cup vegetable oil
- Pinch of salt
- 1 tablespoon black sesame seeds
WICKED WASABI MAYONNAISE
Make and share this Wicked Wasabi Mayonnaise recipe from Food.com.
Recipe From food.com
Provided by gailanng
Yield 4 serving(s)
- In a small bowl, combine all well. Cover and chill until ready to use.
Number Of Ingredients: 3
- 1/3 cup mayonnaise
- 2 teaspoons wasabi paste (adjust to taste) or 2 teaspoons wasabi powder (adjust to taste)
- 2 tablespoons honey
WASABI MAYONNAISE FOR SUSHI CAKE
Wasabi, also known as Japanese horseradish, is a traditional condiment for sushi and sashimi, and the optimal topper to our Sushi Cake. This pungent mayonnaise can be made up to one day ahead.
Recipe From marthastewart.com
Provided by Martha Stewart
Yield Makes 1/2 cup
- Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.
Number Of Ingredients: 3
- 1 teaspoon powdered wasabi mixed with 1 teaspoon water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup mayonnaise
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- Lightly toss with carrot through white pepper until evenly blended. Make sure to toss and not over work, otherwise the chicken filling will be tough.
- Create a flat workspace, like a cutting board or plate. Place wonton wrappers on one side and lightly beaten eggs with 2 tablespoons water.
- Place approximately 1 tablespoon chicken mix in the center of each wrappers. Dip your fingers in the egg wash and rub onto the edges of wonton wrapper. Grab alternating corners, pulling up and pinching together. Finish with remaining two corners, pinching all four together into a pyramid shape. Set onto a wax or parchment paper lined baking sheet. Repeat with remaining chicken mixture.