Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, sublime homemade shumai dumplings. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sublime Homemade Shumai Dumplings is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Sublime Homemade Shumai Dumplings is something which I have loved my entire life.

Be generous to use the premium ingredients when you preparing your homemade food. This is the key to make homemade food better than the store bought/ restaurant food. Homemade dumplings often look like a lot of work.

To get started with this particular recipe, we have to prepare a few components. You can have sublime homemade shumai dumplings using 13 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Sublime Homemade Shumai Dumplings:

1. Take 200 grams ◎ Ground chicken
2. Take 100 grams ◎ Ground pork (or you can use ground chicken only ☆ or combine in the ratio you like)
3. Make ready 1/2 ◎ Onion (or the white part of a Japanese leek)
4. Prepare 50 grams ◎ Tofu (not drained)
5. Get 1 tbsp ◎ Sake
6. Get 1 ※ 1 to 2 teaspoon ◎ Oyster sauce
7. Get 1 tsp ◎ Katakuriko
8. Get 1 dash ◎ Salt and pepper
9. Get 1 bag Shumai skins
10. Prepare 1 Lettuce
11. Get 1 Boiling water
12. Make ready 1 Soy sauce
13. Make ready 1 Japanese mustard or ra-yu

What you might not know is that shumai actually originated in Hohhot, Inner Mongolia. Growing up, northern-style shumai was one of my favorite staples. Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings.

Steps to make Sublime Homemade Shumai Dumplings:

1. Finely chop the onion.
2. Cut the shumai wrappers in half to end up with rectangles. Julienne the wrappers finely, cutting them on the short side of the rectangles about 2-3 mm thick.
3. Put the ◎ ingredients in a bowl and mix well with your hands until the mixture is sticky.
4. Line a frying pan with a piece of kitchen parchment paper that's been cut to be a bit bigger than the bottom of the pan. Rip up some lettuce leaves and put them on top of the paper.
5. Form the Step 3 mixture into shumai-sized portions, and line them up on top of the lettuce from Step 4. You don't have to roll them into balls; if they're sort of ball-shaped that's fine.
6. Sprinkle the Step 2 julienned wrappers on top of the meat balls.
7. Pour the boiling water on the outside of the kitchen parchment paper (to go on the bottom of the pan) using a cup or something. Cover the pan with a lid, tucking all the paper under it so it's not sticking outside the pan, and start heating it.
8. When the water comes to a boil, turn the heat down to medium-low and steam for 4 to 5 minutes. When the water has boiled off, take the lid off. If the wrapper dough has turned translucent, the shumai are done!
9. Tilt the frying pan with one hand, pick up the kitchen parchment paper with the other, and slice the shumai, paper and all, onto a plate.
10. If you weren't able to steam all the shumai, steam the remaining ones following Steps 4 through 9. Using a 26 cm frying pan, it takes 2-3 batches to cook up 40 to 50 shumai.
11. Serve with the lettuce and your favorite condiments. I served with black pepper, Japanese mustard and soy sauce.
12. The more ground pork you add to the filling (see photo), the more assertively flavored and hearty the shumai will be. If you only use ground chicken they'll be lighter and easier to eat.
13. I know there are lots of steps, but if you're fast, you can make these in 15 minutes. They're really easy to make.
14. Key point 1: Cut the shumai wrappers as thinly as possible to make the shumai look pretty when done.
15. Key point 2: If you add some tofu to the filling, the shumai will be fluffy and healthier. They'll also be less likely to become hard when cold.
16. Key point 3: There's no need to have a steamer ready. You don't need to wait for the water to boil either. It's such a time-saver!
17. Key point 4: If you line a frying pan with kitchen parchment paper and pour boiling water under the paper, it functions like a steamer.
18. Key point 5: In addtion, by just moving the paper you can transfer the shumai easily to a plate, ready to serve! Add the delicious steaming liquid to the plate too.
19. Key point 6: The lettuce lined underneath the shumai retains the delicious meat juices! The lettuce absorbs the delicious flavor and nutrition of the meat too.
20. Key point 7: Since no oil is used, not only is this quite healthy, the frying pan barely gets messy, so cleanup is a breeze.

You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery. Homemade Shumai dumplings on one of my Japanese plates (I don't have any Chinese dishware), with accompanying soy sauce dish and chop sticks. Making dumpling wrappers from scratch couldn't be easier! In this section of my ultimate dumpling guide, you will learn to master this basic skill with If you are new to homemade dumpling wrappers, I suggest you make the dough by hand for the first time instead of relying on a dough kneading device. Shumai is a Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms.

So that’s going to wrap this up for this exceptional food sublime homemade shumai dumplings recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!