Growing Chefs! Ontario Shumai
Shumai
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure ground pork. Measure tapioca starch and water and mix the slurry together, add that to the ground pork and knead the pork for 2 – 3 minutes to tenderize it. Measure the grapeseed and sesame oil into the bowl and stir it in well, and set aside.
Chop the shrimp into small pieces and add them to the bowl with the ground pork.
Chop the water chestnuts finely and add them to the meat mixture.
Finely chop the shiitake mushrooms and add it to the meat mixture.
Finely mince the ginger and scallions and add them to the meat mixture.
Measure out the oyster sauce, salt, sugar and white pepper and add it to the mixture. Mix the ingredients together well.
Finely shred carrots with a rasp or very fine grater.
Get Cooking!
Take 1 dumpling wrapper and put about 2 tablespoons of filling in the centre of the wrapper, and coming about 1 centimetre away from the edge of the wrapped.
Start to crimp the wrapper working around and pinching it at 0.5 centimetre intervals, so that the top of the wonton comes together the forms a cone shape. Flatten the bottom of the dumpling, and flatten the top of the dumpling with a spoon to push the filling into it. It should look like a volcano with the top open.
Make sure to fill the dumpling all the way to the top. Transfer the dumpling to your lined bamboo steamer or plate. Continue filling and shaping the dumplings until you run out of the filling.
Top each dumpling with about 1⁄4 teaspoon of finely diced carrots.
To cook the dumplings, cover the bamboo steamer with the lid. Fill a wok with water. It should cover about 2 ½ inches from the bottom of the wok. Bring the water to boil. Then, carefully place the covered bamboo steamer directly over the boiling water.
Let the dumplings cook for 7 to 8 minutes. Remove the steamer basket from the wok and serve.
Growing Chefs! Ontario Recipe
Shumai
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure ground pork. Measure tapioca starch and water and mix the slurry together, add that to the ground pork and knead the pork for 2 – 3 minutes to tenderize it. Measure the grapeseed and sesame oil into the bowl and stir it in well, and set aside.
Chop the shrimp into small pieces and add them to the bowl with the ground pork.
Chop the water chestnuts finely and add them to the meat mixture.
Finely chop the shiitake mushrooms and add it to the meat mixture.
Finely mince the ginger and scallions and add them to the meat mixture.
Measure out the oyster sauce, salt, sugar and white pepper and add it to the mixture. Mix the ingredients together well.
Finely shred carrots with a rasp or very fine grater.
Get Cooking!
Take 1 dumpling wrapper and put about 2 tablespoons of filling in the centre of the wrapper, and coming about 1 centimetre away from the edge of the wrapped.
Start to crimp the wrapper working around and pinching it at 0.5 centimetre intervals, so that the top of the wonton comes together the forms a cone shape. Flatten the bottom of the dumpling, and flatten the top of the dumpling with a spoon to push the filling into it. It should look like a volcano with the top open.
Make sure to fill the dumpling all the way to the top. Transfer the dumpling to your lined bamboo steamer or plate. Continue filling and shaping the dumplings until you run out of the filling.
Top each dumpling with about 1⁄4 teaspoon of finely diced carrots.
To cook the dumplings, cover the bamboo steamer with the lid. Fill a wok with water. It should cover about 2 ½ inches from the bottom of the wok. Bring the water to boil. Then, carefully place the covered bamboo steamer directly over the boiling water.
Let the dumplings cook for 7 to 8 minutes. Remove the steamer basket from the wok and serve.