Recipe courtesy of Ching-He Huang
From:
Food Network Magazine
Steamed Pork-and-Mushroom Shumai
- Level: Easy
- Yield: 12 to 14 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 146
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 23
- Sodium
- 313
- Total: 1 hr 10 min
- Prep: 1 hr
- Cook: 10 min
Ingredients
For the filling:
1 1 1/2-inch piece ginger
5 shiitake mushrooms
1 scallion, finely chopped
1/4 pound ground pork
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Sea salt and freshly ground pepper
For the dumplings:
12 to 14 square wonton wrappers
1 large egg, lightly beaten
Dried goji berries or frozen peas and carrots, for topping (optional)
Vegetable oil, for brushing
For the sauce:
1 tablespoon Asian chile paste (such as sambal oelek)
2 tablespoons light soy sauce
Directions
- 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.