Shumai is one of the Chinese Dimsums that I have learned since my kids love them so much. We normally dine-in on Sundays for dimsum and tea. A time to gather and catch up on what we've missed for the week. Shumai is a regular item on our table along with meat balls and ha-gaw (shrimp dumplings). Those 3 are my kids' most favorite stuffs. So I'm learning them one by one. And I'd be sharing them all to you.
Ingredients:
- 1 lbs Lean ground Pork
- 1/2 lb Prawn (shrimp), peeled
- 1/3 cup chopped water chestnuts or turnips
- 1 tsp grated ginger
- 1/3 cup grated carrots
- 2 medium or 1 large minced onion(s)
- bunch of spring onions or leeks
- 1 whole egg
- 5 tablespoons sesame oil
- 2 tablespoons Chinese Rice Wine (Sake or Sherry may be substituted)
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 50 pcs. large or 100 pcs. small wanton or siomai wrapper (locally available, or you can make one)
- soy sauce, lemon or kumquats, sesame oil and chilli paste (for the sauce)
- 1/4 cup water
- 1 egg
- 1 tablespoon vegetable or corn oil
- 1/4 teaspoon salt
- 1 1/2 cups unbleached whole wheat flour
- Beat egg and mix with flour till free of lumps.
- Bring water, cooking oil and salt to a boil, then pour in flour mixture.
- Remove from heat and beat until mixture forms a ball.
- Divide the dough into 1 1/4 -inch balls.
- Roll each ball on a floured board until paper thin. Set aside.
- Mix all the ingredients for the filling in a bowl.
- From a circle with your four fingers and thumbSpoon 1 tablespoon of mixture into each wrapper. Fold and seal.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
- Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil.
I am linking this up with Healthy Eats' January Challenge: Healthy Every Week.
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