Open dumplings "Shumai" with pork and mushrooms, steamed

Votes: 2

Photo of the dish: Eric Wolfinger

Time: 1 hour 10 min.
Complexity: easily
Quantity: 12 - 14 dumplings

Open dumplings "Shumai" with pork and mushrooms, steamed - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the filling:

1 piece (4 cm) ginger
5 shiitake mushrooms
1 green onion, cut into thin rings
120 g of minced pork
1 tbsp low-salt soy sauce
1 tbsp. l. Shaoxing rice wine or dry sherry
1 teaspoon dark sesame oil
2 tsp corn or potato starch
Sea salt and freshly ground pepper

For dumplings:

12 - 14 sheets of wonton dough
1 large egg, lightly beaten
Dried goji berries (Wolf's berry) or frozen peas and carrots, for topping (optional)
Vegetable oil, for greasing

For the sauce:

1 tbsp Asian chili paste (Sambal oelek)
2 tablespoons light low-salt soy sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ginger root, shiitake mushrooms, green onions, minced pork, soy sauce, rice wine, starch, wonton dough, eggs, wolfberries, peas, carrot, sambal olek

Cooking the dish according to the recipe:

Open dumplings "Shumai" with pork and mushrooms, steamed

Prepare the filling: Using a tablespoon, peel the ginger, then grate it on a fine grater until you get approximately 1 tablespoon. Clean the mushrooms and chop finely.

In a large bowl, combine ginger, mushrooms, green onions, ground pork, soy sauce, rice wine, sesame oil, and cornstarch. Season with salt and pepper. Mix thoroughly with your hands.

To form dumplings: Cover the sheets of dough with a damp paper towel to prevent the dough from drying out. Take one sheet of dough and brush it with a small amount of beaten egg.

Place your thumb and index finger together to form a ring; place a sheet of dough on top and make an indentation with the finger of your other hand. Place 2 teaspoons of filling inside, then press down with the back of a spoon.

Fold the edges of the dough down, leaving the filling exposed. Press the dough around the filling. Smooth the top of the dumpling with the palm of your hand to make the bottom flat.

Top with one dried wolfberry or frozen vegetables. Make 12-13 more dumplings from the remaining dough and filling.

To steam shumai dumplings: Cut a circle of parchment paper the size of a bamboo steamer and use a hole punch to make holes for steam to pass through.

Place parchment paper in a steamer and grease with vegetable oil; place the dumplings on the paper and cover with a lid.

Place the steamer in a wok filled with boiling water, making sure the water doesn't touch the bottom of the steamer. Steam the dumplings for 8-10 minutes, until the filling is cooked through.