Wasabi Shumai Recipes

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WASABI SHUMAI



Wasabi Shumai image

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.

Provided by LeanneMarie

Categories     Meat

Time 20m

Yield 3 dumplings, 1 serving(s)

Number Of Ingredients 3

1 teaspoon wasabi (approx)
3 wonton wrappers
3 meatballs

Steps:

  • 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.

SHRIMP SHUMAI



Shrimp Shumai image

Categories     Sauce     Side     Steam     Picnic     Shrimp     Boil

Yield makes 24 pieces, serves 4

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
Filling
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

Steps:

  • 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.

YOKOHAMA STYLE SHUMAI DUMPLING



Yokohama Style Shumai Dumpling image

I lived for a while in Yokohama when I was in my early teens. Yokohama, Japan is a major harbor in Tokyo area and is known for many Chinese restaurants and various immigrants, especially Chinese. So, it is no wonder shumai became very popular in Yokohama and Yokohama style shumai became famous thoughout Japan. I've had my share of shumai since leaving Yokohama and I am generally not happy with most of the offerings outside of Japan. The problem is the texture. Most shumai filling is too hard - like biting into small hamburger - you can literally bounce filling off the wall hard after steamed. You can use round gyoza wrappers, pot sticker wrappers or square wonton wrappers. I prefer gyoza wrappers because Japanese style wrappers are generally thinner, but if you cannot find it, please use either pot sticker or wonton wrappers. You will need about 35- 40 wrappers. There may be leftover - more below. If you do not have bay or sea scallops, use all shrimp along with ground pork. I like the taste and texture when it has some bay or sea scallops though. What I do with the leftover filling is form into small hamburgers and saute with a bit of oil. For each wrapper , use about 2 tsp filling. Please see various photos of before and after.

Provided by Rinshinomori

Categories     Pork

Time 30m

Yield 35 dumplings

Number Of Ingredients 18

35 gyoza skins (pot sticker wrappers) or 35 wonton wrappers
1/2 lb ground pork
1/2 lb shrimp, finely minced (medium sized)
1/4 lb bay scallops or 1/4 lb sea scallops, finely minced
2 teaspoons gingerroot, minced
2 garlic cloves, minced
3 ounces bamboo shoots, minced
4 shiitake mushrooms, minced (can use dry shitake mushrooms, reconstituted, minced)
4 green onions, minced
2 tablespoons soy sauce
2 tablespoons sake
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chicken stock or 3 tablespoons clam broth
2 1/2 tablespoons cornstarch
30 -40 green peas (frozen or fresh)

Steps:

  • If using dry shitake mushrooms, soak in warm water until soft. Remove the stem and finely mince. If using fresh shitake mushrooms, remove the stem and finely mince.
  • You can also use food processor to mince raw shrimp and scallops by pulsing several times. It should not be paste like, but have some texture.
  • Thoroughly combine all ingredients except gyoza, pot sticker or wonton wrappers and green peas.
  • Place about 1 1/2 tsp to 2 tsp filling on each gyoza or wonton wrapper and form into shumai dumplings by using both index and thumb - both hands. I generally place the wrapper on table and put the filling in the middle and using both hands, form into small round dumplings - top exposed. Shumai should be taller than wider. Please see photos.
  • Place one green pea on top of each shumai.
  • Keep formed shumai and gyoza or wonton wrappers covered in damp towel to prevent drying out. Continue until all wrappers are used.
  • Heat a steamer and oil the steamer rack. Place shumai without touching each other. Cover the steamer and steam medium high for about 15 minutes. Remove and continue steaming other shumai dumplings.
  • Serve shumai with Japanese or Chinese style hot yellow mustard and soy sauce.
  • At this point you can also freeze them.
  • If you can have leftover filling, form into bento sized hamburgers (about 1 1/2 inch size) and saute in little oil until done, turning once.

SHU MAI WITH DIPPING SAUCE



SHU MAI WITH DIPPING SAUCE image

Categories     Shellfish     Appetizer     Steam     Cocktail Party     Low/No Sugar

Yield 25-30 dumplings

Number Of Ingredients 20

3/4 pound uncooked shrimp
4 oz ground pork
1/2 white onion finely diced
3 cloves minced garlic
1 tbsp freshly grated ginger
1 tbsp soy sauce
1 tbsp mirin (sweetened Japanese wine)
1 tbsp cornstarch
1/2 tbsp sesame oil
pinch of salt and pepper
1/4 - 1/2 cup peanut oil
1 pkg wonton wrappers
Dipping sauce:
2 tbsp soy
2 tbsp mirin
1 tbsp white vinegar
3 cloves minced garlic
1 tbsp grated ginger
1 tsp sesame oil
1/2 tbsp sesame oil

Steps:

  • combine pork,ginger,soy,mirin,garlic,seame oil,and cornstarch into a uniform paste then add minced shrimp and onion until well combined. Hold your index finger and thumb together, place a moistened wonton wrapper on top, add about a tablespoon of the filling then pull up the sides of the wrapper as you push down. Steam dumplings for app. 8 - 10 minutes Once dumplings are cooked put app 1/4 inch oil in skillet and fry the dumplings until the bottoms are browned (about 2-3 minutes) I usually pour the dipping sauce on each one but it may also be served on the side.

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