If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a simple chicken and shrimp shumai recipe. I have been making these in the past quite easily. They are not all that complicated. I found that Japanese grinder I have made the ginger and the garlic a great texture for mixing into the shumai mixture. —SoTastyIWannaMarryIt
- 200 g Ground uncooked shrimp (shells romoved)
- 10 g Ground chicken
- 1 piece Fresh ginger
- 1 Red chili (small)
- 4 cloves garlic
- 2 Spring Onions
- 1 teaspoon soy sauce
- A few drops of Sesame oil
- 1 packet wonton wrappers
- In a large mixing bowl combine ground shrimp and ground chicken.
- With a Japanese grater, grind down the four cloves of garlic, ginger, and the whites of the spring onion into paste that can be easily mixed into the meat mixture. This goes a long way to making and even taste and consistency in the meat. Add all ingredients into the meat mixture bowl.
- Finely chop the green onion and add to the meat mixture.
- Prepare the red chili by slicing off the end and then halving. Remove the white spines and the seeds to take out some of the heat. If you prefer them to be more spicy then by all means leave the seeds and spines. I just wanted the sweetness, slight heat, and pretty red color. I used a Mexican chili I found in my local market and it worked perfectly. Chop and add to the meat mixture.
- Add soy sauce and sesame oil and stir until everything is properly mixed together. Should already smell beautiful!
- Stuff the mixture into the wonton skins using whatever technique you can think of. I made a little cup out of my hand (looks like I am trying to make a talking hand puppet) and covered my hand with a wrapper and then stuffed the wonton with the meat mixture. I got better at it as I came to my 15th shumai.
- Place the shumai in a steamer on a bit of parchment paper. It will aid in post cooking removal. I steamed the shumai for about 10 minutes. Due to size consistency issues, I bumped up the time for some of the larger ones that I had made.
- I served with simple sauce made up of Apple vinegar (Apple cider Vinegar will do as well), soy sauce, and sesame oil.
- This recipe was entered in the contest for Your Best Dumplings
Genius Recipes for a Genius Labor Day
Beans! Pimento cheese! pies!
Genius recipes for a genius Labor Day.
Ways to a money-saving kitchen.
Alice Waters's favorite tools.
The Hudson Valley's where it's at.
Get your shine on.