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Shumai

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Sometimes I like to step outside of my comfort zone and make something that is not familiar to me. When eating at a Japanese restaurant there are two things I always order, Shumai and Gyoza, portable little bites of deliciousness with a tasty dipping sauce. Although Shumai is familiar food making it, not so much. The other day there was an email from Food and Wine with a recipe from Andrew Zimmern for Shumai, looking it over it seemed straightforward and simple to make, both of these are requisites when I tackle a food that I have not cooked before. I did not own a bamboo steamer so I had to buy one, no problem. The list of ingredients were very familiar except for the black vinegar for the dipping sauce, instead I used mirin and rice wine vinegar and it was delicious. I also didn’t have Shaoxing wine or dry sherry so instead I used dry white wine and it turned out just fine.  I didn’t follow the recipe exactly, did not carefully measure, instead I sort of ad libed and eyeballed the ingredients I don’t think it’s an exact science like baking. The Shumai turned out great except for one thing, I forgot to line the steamer with the cabbage, which I had bought but forgot to use. If you don’t line the steamer the shumai stick, most of the bottoms of the little dumplings were stuck and I had to carefully pry them off, there were some casualties but they were still ok. Thank you to Stefan for pointing out that these are actually Chinese, I should have done my homework but since I ordered in Japanese restaurants I assumed and well you know what happens when you assume. Sorry for the mistake.

These little dumplings are portable and delicious and I thought I would bring them with me to Fiesta Friday #131, Angie is back and the co hosts this week are Su @ Su’s Healthy Living and Laura @ Feast Wisely

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Shumai

 Food and Wine- Recipe by Andrew Zimmern

Made 22 dumplings

Dipping Sauce

1/4 cup soy sauce (used light- lower sodium soy sauce)

1/4 cup black vinegar (equal parts mirin and rice wine vinegar)

1 tsp Chili garlic sauce

In a small bowl whisk all the ingredients together.

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Shumai

12 oz ground pork (I used less probably closer to 8 oz)

6 oz shrimp minced (used less shrimp as well probably 4 oz)

4 scallions chopped – the white and light green parts only (used 3)

3 tbs minced peeled ginger (used 1 generous tbs)

1 tbs soy sauce

1 tbs toasted sesame oil

1 1/2 tbs Shaoxing wine or dry sherry (used dry white wine)

3/4 tsp salt (used scant 1/2 tsp)

all purpose flour for dusting (didn’t need it)

round won ton or gyoza skins

napa cabbage leaves for steaming (don’t forget the cabbage like me)

blanched peas to garnish (You could place the pea on the shumai before steaming also)

Mix all the ingredients together, hold a won ton skin in the palm of your hand and place a tbs of the filling in the center. Gently fold the wrapper around the filling, it will stick to the filling. Place on parchment lined baking sheet and cover with plastic wrap. Place about an inch of water in your wok or a skillet, bring to a boil. Line steamer with the cabbage leaves and place the shumai on top of the leaves leaving some space in between each. Steam them until the filling is no longer pink. It took about 15 minutes (Note: the recipe said 8-10 minutes to cook but I erred on the side of caution because there was raw pork). Garnish each with a pea and serve hot with the dipping sauce.

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118 Comments Post a comment
  1. Devora Cohn #

    Looks wonderful. U r food junkie.

    Sent from my iPhone

    >

    August 5, 2016
  2. These are beautiful and look absolutely scrumptious. I love little dumplings of any form!!! Have fun tonight!

    August 5, 2016
  3. oh no – would love to make those, but…….no chance of getting wonton skin anywhere, sadly.
    Beautiful photos.

    August 5, 2016
    • You could always make the skins yourself 🙂

      August 5, 2016
    • Stefan is right I’m sure you could make them. Thank you so much and I hope you can get ahold of some so you can try these.

      August 5, 2016
  4. OOH-ah so…yum-o!!! xo

    August 5, 2016
  5. Thank you for this fun Friday post, Suzanne! It’s been ages since I’ve been to a Japanese restaurant or had home cooked Japanese food. I enjoyed this virtual culinary adventure. TGIF-hugs. 😀

    August 5, 2016
    • Ha, I thought they were Japanese, duh…. oh well. They are delicious no matter what country of origin. Thanks so much Teagan.

      August 5, 2016
  6. What a great post. Thanks for sharing.

    August 5, 2016
  7. Stepping out of my comfort zone is something I have to practice . Thank you Suzanne for leading the way. I am a huge dumpling fan and your look delcious. Now I have to make them.

    August 5, 2016
    • I am too, my favorite way of eating really, Small bites so tasty Thanks so much Gerlinde.

      August 5, 2016
  8. Holy crap, these look amazing. I would love to make these, but this is exactly the thing that would crumble into mush in my hands…I’m just not good at stuff like this. Wish I was!

    August 5, 2016
    • I seem to remember and correct
      Me if I’m wrong a post where you made sushi, maybe it was a dream. I think you would excel at anything you do. Thank you so much Sean.

      August 5, 2016
  9. It appears I need to buy a bamboo steamer too… these dumplings are something I would love to try and make and your delicious photos are leaving me drooling. Yummy! Great job, Suzanne!

    August 5, 2016
  10. Suzanne, when you decide to write a cookbook you have your title– Don’t Forget the Cabbage! 🙂 Your recipe looks and sounds like the perfect food for a Fiesta Friday anywhere. Happy Weekend.

    August 5, 2016
    • Ha lol there you go the perfect title and for me it might just be “Don’t forget “thank you Mary😃

      August 5, 2016
  11. Looks so very delicious! 🙂

    August 5, 2016
  12. okiewinegirl2015 #

    Love these. You have me drooling!

    August 5, 2016
  13. You make difficult recipes look so easy. You are such a gifted cook. These look delicious. I think I would be intimidated to try them.

    August 5, 2016
  14. So lovely Suzanne! Wow

    August 5, 2016
  15. Raffiné, délicat – et hummm … même les baguettes sont là, évidemment. Bon appétit, Suzanne, merci – bonne fin de semaine – bises et amitiés de france 🙂

    August 5, 2016
    • Oh merci tu es si gentil France, tu me fais rougir. Thank you Thank you!! hugs from me!!

      August 5, 2016
  16. They look great, Suzanne, and I’m sure they were delicious.
    PS these are Chinese, not Japanese

    August 5, 2016
    • Now I’m confused. I always order in Japanese restaurants. Hmmm thank you for telling me that I had no idea!! Thank you so much!

      August 5, 2016
      • There are many restaurants that call themselves Japanese that aren’t really. Same goes for Italian and Chinese. Very confusing, especially if you’ve never been to the actual country.

        August 5, 2016
      • Yes I was confused. Now I know and thank you.

        August 5, 2016
  17. Wow Suzanne, you did a wonderful job of “adapting” your recipe. You cook so much like me (except for bread, you do bread and I can’t). I would probably eat more than half of these in one sitting, if not all! I’m a sucker for these kinds of appetizers. 🙂

    August 5, 2016
    • Thank you so much Kathryn. I am too, I would be the one hanging out scarfing down the dumplings.

      August 5, 2016
      • LOL! FYI I just pulled your peach and blueberry tart out of the oven, woohoo! I’ll be serving it tomorrow, as we also bought some banana chocolate chip bread that we’ll have tonight.

        August 6, 2016
      • Oh let me know how you like it!!

        August 6, 2016
      • I sure will sweetie! xoxo

        August 6, 2016
  18. I love getting these little dumplings when we’re out for Japanese food, they’re so delicious! I can only imagine that your homemade ones are delectable Suzanne. Happy Friday and hope you have a lovely weekend 🙂

    August 5, 2016
    • Thanks so much Heather, I will order just the dumplings and thats it, I can easily have them as my meal.

      August 5, 2016
  19. You are a brave woman Suzanne ! I am always scared to go out my comfort zone. You did a great job, they look divine and I know they would not last long with me around. 🙂

    August 5, 2016
    • I close my eyes and jump right in, it’s fun to experiment and makes me feel good if it works. Thanks so much Lynne.

      August 5, 2016
  20. drooling over these….your presentation is fab. now i am craving for some japanese takeout today:)

    August 5, 2016
  21. I love these little dumplings but I’ve always thought they must be fiddly to make. I now have a total Japanese food craving – it’s ages since I had some! 🙂

    August 5, 2016
    • Once I get started on dumplings I want them every day. Love them but you can’t eat the skins right I didn’t look at the ingredients to see if they have wheat flour. The combination of flavors in Asian food is so good. Thanks so much.

      August 5, 2016
      • I think it’s possible to make them with rice flour, which is good too…

        August 6, 2016
  22. When I visited Japan, one thing that surprised me was how popular shumai was! You could find frozen shumai in all the convenience stores like Family Mart and 7-11. Shumai may be Chinese, but it seems to have also been adopted quite readily by Japan, so perhaps that is why 🙂 They look delicious and you’ve done such a lovely job shaping them Suzanne!

    August 5, 2016
    • I am so glad to hear this, I wondered why they are a staple at every Japanese restaurant I go to. They are delicious whether it’s gyoza or shumai they are both wonderful. Thanks so much.

      August 5, 2016
  23. You are such a good cook, Suzanne! You are not afraid to try different things and make substitutions. I am getting better at that, but mostly I tend to follow a recipe exactly at least for a while. I admire you being able to do that and have it turn out. I had never heard of this dish before, but it sounds and looks wonderful. They are such cute little pockets of yumminess! Thanks so much for sharing this at Fiesta Friday!

    August 5, 2016
    • I wing it and my subs don’t always work out but in this case I got lucky, thank you so much for that Shari. These are so easy to make, a great appetizer or meal depending on how many you eat. LOL. Thanks so much.

      August 5, 2016
  24. Thanks for bringing this recipe to this week’s Fiesta Friday Suzanne – so impressive that you make your own Japanese creations!

    August 5, 2016
  25. These look and sound delicious, and now I have craving for dim sum!

    August 5, 2016
    • I think I always crave dim sum. It’s just so good. Thanks so much Fida.

      August 6, 2016
  26. So beautiful 😍

    August 5, 2016
  27. The dumplings look delicious, it has been a while since I tried my hand at making Chinese food at home. Makes me want to try this recipe.

    August 5, 2016
  28. That’s a shame about the cabbage, but you won’t forget next time, lol! My sister got to make potstickers with Andrew Zimmern; I was a bit jealous when I heard! I think you did a lovely job with these!

    Mollie

    August 6, 2016
    • No way, really. She cooked with Andrew Zimmern Wow. That would be cool. You are right I will not forget the cabbage next time. Cleaning that bamboo steamer was a chore too.

      August 6, 2016
      • Yes, she did, “Zimmerman” as she called him. 🙂 *sighs* He lives in MN but I’ve never run into him -probably because he’s always someplace else! I just think he’s fun…

        August 6, 2016
      • Auto correct makes it either zimmer or zimmerman, lol, How much fun would that be cooking with him, as long as it’s not the gross stuff he ingests on his show.

        August 6, 2016
  29. Suzanne, you very adventures on culinary arts. I love dumplings, thanks for this share and those photographs are amazing😊I will give this a try.

    August 6, 2016
  30. I have a steamer that I have not used yet. I love these little bite-sized treats and should get busy and make some. I am learning a lot too about the differences between Chinese, Japanese and even Korean. Hard to keep it all straight!

    August 6, 2016
    • Using a steamer is fun, I love how quickly the food cooks. I love Asian food in general, I am not one for the exotic but basic food like these dumplings are wonderful. Yes I didn’t even think that the name Shumai does not sound Japanese. I can’t keep it all straight. Thanks Judi.

      August 6, 2016
  31. They look wonderful Suzanne. Thanks for the delicious recipe! 🙂

    August 6, 2016
  32. Mm this looks good! I’ve never had Japanese before 🙂 would love to try. Nice recipe xx

    August 6, 2016
    • It’s fantastic you should try. The flavors are wonderful. Thank you so much.

      August 6, 2016
  33. Sandhya #

    Suzanne, I was trying to pick up those chopsticks so I could get one of those Shumais 🙂 I have never made shumai at home before and am now inspired seeing your recipe and post. Fabulous photo as well!

    August 6, 2016
    • They are so good Sandhya, a little labor intensive but not too bad. Fun to make really. Thanks so much.

      August 6, 2016
  34. Haha Suzanne, you’re a genius! I did remember this kind of dim sum before I turn into a vegetarian. Aren’t they so yummy? I think it must be. Well done! 🙂

    August 6, 2016
    • Yes they are yummy but then I could make them vegetarian also I think filling with tofu, vegetables etc… Would be yummy. Thanks Mochi.

      August 6, 2016
  35. Suzanne, your shumai looks fantastic! Well done – I also love portable, bite sized foods 🙂

    August 6, 2016
    • Yes definitely, I am usually doing something and rarely sit down and eat. Thanks so much Ahu.

      August 6, 2016
  36. How delicate and beautifully presented are these wee bundles of ground pork and all those yummy spices Suzanne. Wow! You definitely did a great job, I can only imagine what they tasted like. It would be a great appetizer at a cocktail party, although I daresay you’d have to make quite a few. They look just gorgeous! Well done!

    August 6, 2016
    • It would make a great appetizer. It would be a lot of work making them for a cocktail party. Don’t think I would do that. Time consuming for sure. Thanks so much Loretta.

      August 6, 2016
  37. Great job, Suzanne! your shumais are perfect! Your presentation is so inviting and appetizing. I love going to dim sum restaurants for this very reason. So much flavor in one bite and the dipping sauce is so addicting. 😀 )))

    August 6, 2016
    • I tried Fae, I don’t have your skills with Asian cuisine. Thank you so much and totally agree about dim sum and the dipping sauce.

      August 7, 2016
  38. I love the look of the dumplings 🙂

    August 7, 2016
  39. This is so delightful Suzanne! I love dimsum with veg filling!!❤️

    August 7, 2016
  40. Wow. You are so talented!

    August 8, 2016
  41. Wow Suzanne! this Shumai looks perfect to me. They are just elegant in their own way. I love your attitude for your kitchen toys too. Needed, got. I would love a few things, especially now that I see your steamer basket and loved your popsicle maker.

    August 8, 2016
    • Thank you so much Julie, they were fun to make and delicious. I am terrible when it comes to kitchen gadgets. I have way too much and my kitchen always looks like a cluttered mess but ask me to get rid of anything and the answer would be “no way”.

      August 8, 2016
  42. Suzanne – you did a fantastic job with these! Not only do they look wonderful but these sound super tasty too!

    August 8, 2016
    • Thanks so much Shashi, next time I’ll line the steamer with cabbage leaves. Luckily the torn part was on the bottom and you can’t see it. Thanks so much.

      August 8, 2016
  43. petra08 #

    hi Suzanne
    I love your shumai! They look so pretty and absolutely delicious! Every now and then I get a craving for dim sum and I almost always end up going to London for a fix! Delicious 🙂

    August 8, 2016
    • I love dim sum could eat it more often than I should. Thanks so much Petra.

      August 8, 2016
      • petra08 #

        I would if I could! I need to make dumplings more often! 🙂

        August 8, 2016
  44. This was highly adventurous and super successful! The presentation looks awesome and I have some serious cravings for Japanese now. I’ll certainly be playing with this next!

    August 8, 2016
  45. They look amazing! And fiddly! 😀😀

    August 10, 2016
    • Ha, yep fiddly for sure. Thanks Elaine.

      August 10, 2016
      • I made my first stuffed vine leaves today…I’m on the fiddly trail too!!

        August 10, 2016
      • I saw them they are perfect!!! Sometimes fiddly food is great.

        August 11, 2016
  46. The pictures look amazing! It’s always fun to try making something new, especially if it’s something you order often when going out. I need to figure out the magic that is drunken noodles because I have a problem. I would also like to try this recipe because I like dumplings.

    August 10, 2016
    • I don’t know if I’ve ever had drunken noodles, I have to look that one up, thank you so much.

      August 11, 2016
      • I love ’em, and I especially love the way the restaurant near me does them. I first tried them because of the name, lol. So glad I did that.

        August 15, 2016
  47. LB #

    Gorgeous photos. I love shumai and yours looks stunning. Will definitely try this. Thank you!!!

    August 10, 2016
  48. You are so brave Suzanne!! We have eaten plenty of Chinese dumplings (since our daughter-in-law is from Hunan, China and our son-in-law is from Hong Kong)– but I’ve never tried to make them from scratch! I like how you say you look for recipes straightforward and simple, that works best for me too. So maybe I can get organized and try these when Jodi and Brian come of dinner!! They look delicious and so pretty!!

    August 11, 2016
    • I am such a dunce when it comes to complicated recipes, I have to look for simple. I don’t do well with complicated instructions or ingredients that I have never heard of. Thank you so much Rhonda, these are easy and delicious, just don’t forget the cabbage leaves to line the bamboo steamer, LOL!! Thank you so much.

      August 11, 2016
      • Got it! I do have a bamboo 3 layer steamer that I used to serve things at a bit Take out Chinese meal when our kids got married– never used it to steam– have to check it out on youtube… I’ll let you know when I make them Suzanne! thanks.

        August 12, 2016
  49. Waw, these home-made special filled Yummy pockets look just so adorable, pretty & so inviting too. I also love your tasty dipping sauc,….double Yum!

    August 11, 2016
    • Dumplings are just the perfect little bite, tasty and compact and easy to eat. Thank you so much Sophie.

      August 11, 2016
  50. Mmmm! I have always loved these and now I have a recipe! Thanks so much, Suzanne! 😀

    August 11, 2016
  51. 烧麦 你得放酱油啊~
    I’m looking forward to eat that in NYC!!so great~

    August 18, 2016

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