Open steamed dumplings “Shumai” with pork and mushrooms, steamed – a detailed recipe for cooking. The author of the recipe is Ching Hye Huang (Ching-He Huang) culinary presenter, writer Share with friends: 
Photo of the dish: Eric Wolfinger Time: 1 hour. 10 min. Complexity: easy Quantity: 12 – 14 dumplings In recipes used dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For filling:
- 1 slice (4 cm.) Ginger
- 5 shiitake mushrooms
- 1 feather green onions, cut into thin rings
- 120 gr. minced pork
- 1 tbsp. l low salt soy sauce
- 1 tbsp. l Shaoxing Rice Wine or Dry Sherry
- 1 tsp dark sesame oil
- 2 tsp corn or potato starch
- Sea salt and freshly ground pepper
For dumplings:
- 12 to 14 sheets of dough for cooking wontons
- 1 large egg, beat lightly
- Dried goji berries (Dereza vulgaris) or frozen peas and carrots, for sprinkling (optional)
- Vegetable oil, for lubrication
For the sauce:
- 1 tbsp. l asian chili paste (sambal oelek)
- 2 tbsp. l light soy sauce with low salt content
Recipes with similar ingredients: ginger root, shiitake mushrooms, onions green, minced pork, soy sauce, rice wine, starch, dough for wonton, eggs, dereza berries, peas, carrots, sambal olek
Recipe preparation:
- Prepare the filling: Peel with a tablespoon peel ginger, then grate with small holes should get about 1 tbsp. l Mushrooms peel and finely chop it up.
- Mix ginger, mushrooms, green onions, minced pork in a large bowl, soy sauce, rice wine, sesame oil and corn starch. Salt and pepper. Knead thoroughly with your hands.
- Form dumplings: Cover dough sheets moist paper towel so that the dough does not dry out. Take one sheet of dough and grease with a little beaten egg.
- Connect thumb and forefinger together so that got a ring; put on top of the sheet of dough and the finger of the other hand make a deepening. Put inside 2 tsp. toppings then flatten the back of the spoon.
- Point the edges of the dough down, leaving the filling open. Press down the dough around the filling. Smooth the top of the dumplings with your palm and make the bottom flat.
- Put on top one dried berry or frozen berry vegetables. Make 12 – 13 more from the remaining dough and filling dumplings.
- Cook the noise dumplings and steam: Cut a circle of parchment paper sized bamboo steamer and using hole punch to make holes for the passage of steam.
- Place the parchment in a double boiler and grease it with vegetable oil; put dumplings on paper and cover.
- Put a double boiler in a wok filled with boiling water, so so that the water does not touch the bottom of the double boiler. Steam dumplings 8 – 10 minutes, until the mince is ready.
- Prepare the sauce: Mix in a small bowl chili paste and soy sauce. Serve the sauce with dumplings.
