Particular Event Dumpling Recipe (Flower Shumai)

I named right this moment’s shumai recipe Particular Event Dumpling. Though it makes use of nearly the identical elements as my Shumai recipe (shao mai) and is cooked in the identical method, right this moment’s dumpling appears like a flower with a wow issue. It’s not solely visually enticing but additionally scrumptious – an ideal crowd pleaser.

The flavour is identical as regular shumai, however the texture is kind of totally different due to the way in which the fillings are wrapped.

As a substitute of wrapping shumai combination with a bit of shumai sheet, I shredded shumai sheets, and coated a ball of shumai combination with them.

I name it Flower Shumai in English, however in Japan, it’s referred to as ‘kikka shūmai’ or ‘kikuka shūmai’ (菊花シュウマイ), which suggests chrysanthemum flower shumai. It is because the strands of shumai sheet on the floor resemble the petals of a big Japanese chrysanthemum flower. The tiny yellow in the midst of the Flower Shumai is the disc florets.

Flower Shumai (left) and a big Japanese chrysanthemum flower (proper).

It’d look extra sophisticated than the traditional shumai, however in my opinion it’s simpler to make Flower Shumai than the traditional shumai.

What’s in My Particular Event Dumpling Recipe (Flower Shumai)

I might have used the identical elements because the Shumai recipe, however I added prawns and shiitake mushrooms to the shumai combination to make it particular. You may in fact make dumplings with out them.

Shumai Combination

• Pork mince
• Raw prawns, minced
• Very finely chopped onion
• Rehydrated dried shiitake mushrooms, finely chopped
• Corn flour/cornstarch

Flavouring

• Salt
• Sugar
• Ginger juice
• Soy sauce
• Sesame oil

Wrapping and adorning

• Shumai sheets, reduce into 3mm/⅛” strips
• Boiled egg yolk (not within the elements picture, however within the subsequent part)

There are totally different manufacturers of shumai pores and skin bought at Japanese/Asian grocery shops. You may learn the part Shumai Sheets in my submit Shumai, which explains the traits of various shumai sheets with pattern photographs.

I used Japanese shumai sheets (above photographs), that are the thinnest and the smallest in measurement. The Flower Shumai within the submit photographs listed here are made with Japanese shumai sheets. However within the video and the Step-by-step picture, I used Shanghai wonton pores and skin. You would possibly discover a slight distinction within the thickness of the strands of shumai pores and skin.

Thinner shumai sheets provide you with a softer texture than the thicker ones once you chunk right into a Flower Shumai.

Methods to Make Particular Event Dumpling (Flower Shumai)

The method of creating the meat combination and steaming the shumai dumplings is identical because the Shumai recipe. The one variations are the form of the dumpling and the wrapping. See the video.

1. Combine the Shumai Combination elements till the combination turns into sticky.
2. Roll meat balls of about 3cm/1⅛” in diameter with the shumai combination.
3. Coat every shumai ball with shumai sheet strips.
4. Place the shumai balls in a steamer and steam for 8-10 minutes.
5. Put a tiny quantity of boiled egg yolk on high of every shumai.

I used a 3.5cm/1⅜” cookie scoop to measure and drop all of the combination on a tray, then roll them (I learnt this from Nagi). A cookie scoop makes the meatballs constant in measurement and accelerates the method.

Taking a tiny quantity from the boiled egg yolk will be tough. So, I put the yolk via a sieve to make granular egg yolk. This made it simpler to pinch a small quantity. It’s very best to make use of a sieve with bigger holes than the one used to sift flour.

Similar to regular shumai, Flower Shumai is served with soy sauce and mustard to dip in. However some individuals add vinegar and chilli oil as a substitute of mustard, similar to the way you eat Gyoza.

I can promise you that your friends will likely be stunned to see the distinctive form and look of those dumplings. They’ll most likely ask you what they’re and the way you made them. Then, they are going to be delighted to learn how tasty your dumplings are.

I hope you attempt Flower Shumai!

Yumiko

Watch How To Make It

Particular Event Dumpling Recipe (Flower Shumai)

Though it makes use of nearly the identical elements as regular shumai (shao mai) and is cooked in the identical method, Particular Event Dumpling appears like a flower with a wow issue. It’s an ideal crowd pleaser. See the video.

Remember to see the part ‘MEAL IDEAS’ under the recipe card! It offers you a listing of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Sort:

Predominant, Facet

Delicacies:

Japanese

Key phrase:

dumpling recipe, shao mai, shumai

Serves: 16 -20 items

Creator: Yumiko

Components (tbsp=15ml, cup=250ml)

Shumai Combination

• 250g/8.8oz
  pork mince
  (floor pork)
• 50g/1.8oz
  uncooked prawn
  finely chopped (observe 1)
• 100g/3.5oz
  onion very finely chopped
• 3
  dried shiitake mushrooms rehydrated and finely chopped
  (observe 2)
• 2½
  tbsp
  corn flour/cornstarch

Wrapping and Adorning

• 30
  shumai sheets
  (observe 3)
• Boiled egg yolk
  (lower than 1/2 yolk is required)

Flavouring

• 1
  tsp
  salt
• 1
  tsp
  sugar
• 1
  tsp
  ginger juice
  (by squeezing grated ginger)
• 2
  tsp
  soy sauce
• 1
  tsp
  sesame oil

Directions

Shumai Sheet Strips and Granular Boiled Yolk

1. Place a pile of shumai sheets and reduce the pile into about 3mm/⅛” extensive strips.

2. Loosen up the strips of shumai sheets, separating every strand, and place them in a bowl or on a small tray.

3. Make granular yolk by placing the boiled yolk via a sieve. Use a sieve that has bigger holes than the sieve used to sift flour. Granular egg yolk is fluffy and simpler to pinch to embellish the shumai (observe 5).

Making Flower Shumai

1. Put all of the Shumai Combination, excluding onion and corn flour/cornstarch, in a bowl. Combine effectively till the combination turns into sticky and nearly like a paste.

2. Add onion and corn flour/cornstarch to the bowl and blend effectively. Cowl and depart for 1-2 hours within the fridge to let the combination relaxation.

3. Moist your fingers with water. Scoop a few tablespoon of meat combination and make a ball round 3cm/1⅛” in diameter. Place the ball on a tray lined with baking paper (observe 6 for fast technique).

4. Taking one meatball at a time, place a number of strands of shumai sheet across the meatball, gently urgent in order that the strips follow the meatball.

5. Take away extra strips in order that the meatball is coated with not more than a few layers of the strips.

Steaming Flower Shumai

1. I used bamboo steamers to steam the shumai dumplings, however there are different strategies of steaming them.

2. Please seek advice from Shumai Recipe Card for 3 other ways of steaming shumai. Please observe the instruction for one of many steaming strategies.

3. After steaming the dumplings, place a pinch of granular egg yolk on high of every flower shumai.

Serving

1. If you’re utilizing a bamboo steamer, you can serve shumai within the bamboo steamer. If utilizing a steamer pot/pan, switch the shumai onto a plate. If steamed on a plate utilizing a pot, serve the steaming plate with the shumai on.

2. Serve with soy sauce and mustard.

Recipe Notes

1. For those who want, you possibly can omit the prawns and enhance the amount of pork to 300g/10.6oz.

2. My shiitake mushrooms had been medium measurement. When rehydrated and water squeezed out, they weighed about 50g/1.8oz. In case your mushrooms weigh barely much less/extra, regulate the amount of onion in order that the overall weight of onion and mushrooms turns into 150g/5.3oz.

3. I used Japanese shumai sheets, that are thinner than the Chinese language wonton pores and skin. The feel of the steamed shumai made with Japanese shumai pores and skin is softer than the one made with wonton sheets. Please see the pattern photographs of various shumai sheets within the part Shumai Sheets within the submit Shumai.

4. In Japan, shumai is often served with soy sauce and Japanese karashi mustard. However some individuals eat it with soy sauce, vinegar, and chilli oil, similar to Gyoza.

5. As a substitute of creating fluffy boiled egg yolk, you possibly can break the boiled egg yolk with a fork and use small bits when you want.

6 I used a 3.5cm/1⅜” cookie scoop to measure and drop all of the combination on a tray, then roll them. A cookie scoop makes the dimensions of the meatballs constant and accelerates the method.

7. Vitamin per piece. It assumes that the recipe makes 20 shumai items utilizing Japanese shumai sheets.

serving: 28g energy: 57kcal fats: 3.3g (4%) saturated fats: 1.1g (6%) trans fats: 0.0g polyunsaturated fats: 0.4g monounsaturated fats: 1.4g ldl cholesterol: 17mg (6%) sodium: 203mg (9%) carbohydrates: 3.4g (1%) dietary fibre: 0.3g (1%) sugar: 0.5g protein: 3.3g vitamin D: 0mcg (0%) calcium: 7mg (1%) iron: 0.3mg (2%) potassium: 68.5mg (1%)