Shumai Dumplings w/ Sesame Ginger Sauce on Chinese Spoons
Ingredients
Vegetable Shumai
- ¼ cup Olive Oil
- 1 Large Diced Onion
- 3 cloves Minced Garlic
- 2 cups Shredded Cabbage
- 1 cup Shredded Carrot
- 1 Finely Diced Orange Pepper (or red or yellow)
- 2 tsp Chopped Sushi Ginger
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Chinese 5-spice
- 1 tsp Hot Sauce
- 3 Egg Whites
- 1 tbsp Corn Starch
- Wonton Wrappers (round or square)
Pork and/or Shrimp Shumai
- 1 lb Raw Cleaned Shrimp
- 1 lb Ground Pork
- 3 Egg Whites
- 2 tbsp Corn Starch
- 1 tbsp Ground Ginger
- 2 cloves Garlic
- 1 Onion (small)
- 2 tsp Sesame Oil
- 1 tbsp White Rice Vinegar
Sesame Ginger Dipping Sauce
- 1 cup Soy Sauce
- ¼ cup Brown Sugar
- 3 tbsp Sesame Oil
- 2 tbsp Chopped Scallions
- 1 tsp White Sesame Seeds
- 2 tsp Chopped Pickled Ginger
- 1 clove Finely Minced Garlic
Instructions
Vegetable Shumai
- In skillet sauté Olive Oil, Onion, Garlic, Cabbage, Carrot and Orange Pepper. When cabbage is wilted remove from heat and let cool.
- Add Sushi Ginger, Onion Powder, Garlic Powder, Chinese 5-spice, Hot Sauce, Egg Whites and Corn Starch. Blend well.
- Take a wonton wrapper and brush with a little cold water then place a spoonful of vegetable filling in center and pinch wrapper around filling. Tap to flatten bottom so shumai will sit flat in steamer basket. Filling will be exposed.
- Place shumai in bamboo steamer basket and steam for 8-10 minutes. Serve with dipping sauce.
Pork Shumai
- In processor place Shrimp, Pork, Egg Whites, Corn Starch, Ground Ginger, Garlic, Onion, Sesame Oil and White Rice Vinegar and pulse to make a paste.
- Take a wonton wrapper and brush with a little cold water then place spoonful of raw filling in center and squeeze wrapper around filling tapping bottom to make a flat surface.
- Place shumai in bamboo steamer basket and steam for 10-12 minutes or until filling is firm. Serve with dipping sauce.
Sesame Ginger Dipping Sauce
- Mix together Soy Sauce, Brown Sugar, Sesame Oil, Scallions, White Sesame Seeds, Pickled Ginger and Garlic.
Notes
Using all the same ingredients you can also make the very popular dumplings. Make into crescent shape ravioli pieces. Place in a sauté pan with a little oil. Cook until crispy on one side then add a little water to the pan and cover steaming the dumplings to finish cooking the filling and making the dough tender.
