December 10, 2022
Shumai - Pork and Shrimp Dumplings
Feeds 4
Filling
In a large bowl, mix together the following ingredients. Then run mixture through grinder...once through large holes, then again through small holes:
1/2 lb 80% ground pork (or boneless pork chops, run through grinder once)
1/2lb peeled, deveined & rough-chopped shrimp
1 tspcornstarch
3 shiitake mushrooms
2 cloves garlic, rough-chopped
2 tbsp rough-chopped ginger
1/3 cup sliced green onions, or combination of green onion and cilantro
1 tbsp soy sauce (I use Tamari or coconut aminos)
1 tbsp rice wine vinegar
1 tspkosher salt
You'll Also Need
package of square wonton wrappers
Bamboo Steamer
Combine to Make Dipping Sauce
soy sauce (I use Tamari or Coconut Aminos)
miso
chili oil
chives
Process
After you've made the meat mixture above, cover it and let it marinade on the counter for about 30mn.
Meanwhile, soak your bamboo steamer basket in water...you'll need two layers and the lid.
On square wonton wrappers, wet 2 sides by dipping your finger in a small bowl of water
Place a small mound of meat in middle (see pic above) then fold over and press, to create a sealed triangle.
Wet one corner, then fold two corners together and seal...this creates a little crown.
You can also place the wonton wrapper in the palm of your hand, rub a little water on the side facing up, put a spoonful of meat mixture in the middle, and scrunch it up to make a little package, with the meat still exposed on the top.
Choose either or both methods of wrapping, and then place the dumplings on round parchment paper with holes (made for bamboo steamers) inside of your steamer baskets. You can also use leafy dark greens instead of the parchment paper.
Place your baskets, with lid, over hot simmering water (or vegetable broth) and steam for about 7mn. (just under medium heat --> a rapid simmer but not a rolling boil)
While the dumplings cook, make the dipping sauce. It is mainly soy sauce (or Tamari or Coconut Aminos), and then you just season it to taste with a little miso, chili oil and chopped chives. Serve and Enjoy!
Beet Salad
Roast some washed/scrubbed fresh beets in a 400F oven for about 40mn. Include a little water in the bottom of pan, and sprinkle cut beets with salt and pepper before roasting. Cover with foil before cooking. While they're cooling, mix some olive oil, fresh squezzed orange juice and lime juice, prepared horseradish, salt, pepper and chopped parsley. Adjust amounts to your liking. Cut beets into smaller wedges and stir into dressing. I add sections of an orange, but that's optional. Let the salad marinade on the counter or in the fridge for at least 30mn before serving.
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