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Yokohama Shumai

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Yokohama Shumai

Yields 35-40 dumplings

35 gyoza skins (won ton wrappers)
5 oz. ground pork
6 pc shrimp (21/25 tiger shrimp)
2 tsp green onion (sliced thin, circles)
2 tsp ginger root (minced)
3 garlic cloves (minced)
3 oz. bamboo shoots (minced)
2 shiitake mushrooms (fresh, minced, no stem)
3 tbsp soy sauce
3 tbsp sake
2 tsp sugar
2 tsp sesame oil
1 pinch salt
1/2 tsp pepper
4 tbsp dashi
3 1/2 tbsp corn starch 

Dipping sauce

2 tbsp dry hot yellow mustard
3 tbsp water (for mustard)
2 tsp soy sauce (regular or low sodium) 

Combine all ingredients together except the dumpling wrappers. Mix thoroughly to create a uniform mix. 

Place about 2 tsp filling on each dumpling wrapper and form into a dumpling form by using both your index and thumb with both hands. It may be easier to place the dumpling on the table to form it's shape. The top (protein filling) should be exposed. The shape of the dumpling should be taller than wider, to prevent under cooking. 

Heat your steamer on medium-high heat and place shumai into the steamer covered for 15 minutes. Make sure the dumplings do not touch each other as the wrappers will tear when pulling them apart. 

Shumai can be served with Japanese or Chinese hot yellow and soy sauce mixed together. 

Left overs may be frozen prior to cooking to enjoy later. 

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