Pan-fried shumai dumpling
About pan-fried shumai dumpling
Pan-fried shumai dumpling has a crunchy bottom and is quite delicious. Shumai (Cantonese: siu mai) is a Chinese dim sum made by wrapping ground pork in a flour wrapper and usually steaming it. It is a popular and common food in Japan.
I sometimes steam it at home, but I don’t use a steamer often, so lately I mostly fry shumai in a frying pan. As I wrote above, the contrast between the crispy bottom and juicy inside is delicious. And it’s easy to make if you use store-bought wrapper.
I’m sure there are many different recipes, but the version I’m going to share this time is one that I’ve been making at home for decades. The filling is well seasoned. Normal shumai is often decorated with green peas or something, but it’s very simple without that. Since you can make it with few ingredients, so give it a try.
Below, I put a link about shumai dumpling, so please read it if you’d like.
Recipe tips
As for meat, I think ground pork is the best choice, but if you don’t have it, you can also use a combination of ground pork and ground beef.
Shumai wrappers are not available where I live, so I use frozen wonton wrappers after thawing them, instead. You can make your own wrapper from flour, but I recommend using store-bought frozen wrappers as they are very convenient.
If I have extra wrappers, I make the filling with onions replaced by green onions, then wrap them in wonton wrappers. And deep-fry them in oil, serve with sweet and sour sauce. It’s delicious as well.
The method of fried shumai is the same as Japanese fried Gyoza dumplings. Arrange the shumai in a lightly oiled frying pan, add water, bring to a boil, then cover and steam over medium heat. At the end, the moisture will evaporate and the bottom will become crispy.
Pan-fried shumai dumpling
Equipment
- 1 Frying pan with a lid
Ingredients
- 300 gram Minced pork
- 1 Small onion (about 120 gram net weight)
- 4~5 tablespoon Cornstarch
- 3 tablespoon Japanese soy sauce
- 3 tablespoon Sugar
- 1 tablespoon Sesame oil
- 1½ teaspoon Chicken stock powder
- 1~2 teaspoon Grated ginger
- 1 tablespoon Vegetable oil
- 150 ml Water
Instructions
- Finely chop the onion, add cornstarch and mix to coat the onion.
- Place the minced meat in a bowl, add the seasonings (soy sauce, sugar, sesame oil, chicken stock powder) and grated ginger, and mix well.
- Then add the onion mixed with cornstarch and mix well.
- Wrap the shumai filling. Make a circle with your thumb and forefinger, place the skin on it, and place the filling in the center. Shape it into a cylindrical shape. You can easily create the shape by supporting the bottom with your ring finger and little finger. Use a spatula or the bottom of a spoon to flatten the top and bottom and shape.
- Add about 1 tablespoon oil to a frying pan, spread it evenly, and heat it over medium heat. Arrange the shumai.
- Add water and bring to a boil, then cover and simmer over medium heat for about 10 minutes until cooked through.
- The moisture should evaporate and the bottom should be crispy. If there is any water remaining, remove the lid and cook over medium heat until the water evaporates and the bottoms are slightly browned.
Notes
You can make it in no time as long as you have shumai wrappers, so please try making it. There is also a recipe for gyoza dumpling, so if you like that, please try as well.
Thank you for reading and Bon appetit!