Steamed Wonton Shumai Recipes

Steps:

• Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
• Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
• Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
• Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
• Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
• Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
• Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

Steps:

• Mix first 7 ingredients together.
• Place 2 tsp beef mixture on center of wonton skin.
• Hold wonton skin in between index and thumb and squeeze into round, leaving an opening on top. Flatten bottom; repeat until mixture is all used.
• Place a green pea on center of meat mixture.
• Coat steamer rack with thin film of oil.
• Place wontons leaving a small space in between.
• Steam about 12 to 15 minutes over high heat, until meat is cooked.

Steps:

• In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
• Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
• Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.

Steps:

• Stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
• Divide mixture into 24 parts.
• Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
• Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
• Gently flatten the bottom of the shu mai.
• Repeat with the remaining wrappers and meat.
• Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
• Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
• To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
• Boil mixture for 1-2 minutes then allow to cool.