Steam
• 1 cup Ground Uncooked Shrimp (Shells Removed)
• 1/4 Cup Whole or Rough Chopped Shrimp
• ½ Cup Ground Chicken Thigh
• 2 Spring Onions Stalks, chopped
• ½ Cup Shiitake Mushrooms, finely diced
• ¼ Cup Water Chestnuts, finely diced
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Oyster Sauce
• 1/2 tbsp Sugar
• 1/2 tsp Ground white Pepper
• 1/2 Egg – lightly beat egg and portion out half
• 2 tbsp Corn Starch
• 1/3 cup Tobiko
• 1/4 cup Garlic Oil
• 1 package Shanghai Round Twin Marquis Wonton Wrappers
1. In a large mixing bowl combine ground shrimp, whole shrimp and ground chicken together.
2. Add green onion, shiitake mushrooms, and water chestnuts to the meat mixture.
3. Add soy sauce, sesame oil and oyster sauce, sugar, egg, white pepper and cornstarch and stir until everything is properly mixed together.
4. Stuff about a Tablespoon of mixture into the wonton skins. Make the wonton skin into an open faced cup with your hands. Fill with meat mixture, pat down filling with spoon, and fold overhang edges of wonton wrapper towards the center, leaving some filling exposed.
5. Place the shumai in a steamer on a bit of parchment paper. It will aid in post cooking removal. Steam for about 8 minutes or until the meat is cooked through.
6. Finish with garlic oil and top with tobiko.
Fun Facts:
Shumai is a traditional Chinese dumpling with various Regional versions, frequently served with pork and shrimp filling
Tobiko is the Japanese term for flying fish roe
During this episode heralding and questioning Traditions, shumai takes a modern twist as Chef Bao Bao folds chicken and shrimp K̄hnm cīb (ขนมจีบ) with the Yum Chat team. With special guest, Tian Zhu, the chefs will open up about what traditions they keep in the kitchen, and what they’ve let go.
Directions
1. In a large mixing bowl combine ground shrimp, whole shrimp and ground chicken together.
2. Add green onion, shiitake mushrooms, and water chestnuts to the meat mixture.
3. Add soy sauce, sesame oil and oyster sauce, sugar, egg, white pepper and cornstarch and stir until everything is properly mixed together.
4. Stuff about a Tablespoon of mixture into the wonton skins. Make the wonton skin into an open faced cup with your hands. Fill with meat mixture, pat down filling with spoon, and fold overhang edges of wonton wrapper towards the center, leaving some filling exposed.
5. Place the shumai in a steamer on a bit of parchment paper. It will aid in post cooking removal. Steam for about 8 minutes or until the meat is cooked through.
6. Finish with garlic oil and top with tobiko.
Fun Facts:
Shumai is a traditional Chinese dumpling with various Regional versions, frequently served with pork and shrimp filling
Tobiko is the Japanese term for flying fish roe
Shumai Dipping Sauce
1/2 cup white vinegar
1 cup soy sauce
2 tbsp sesame oil
1/2 cup sugar
Mix and Serve alongside Shumai
Ingredients
• 1 cup Ground Uncooked Shrimp (Shells Removed)
• 1/4 Cup Whole or Rough Chopped Shrimp
• ½ Cup Ground Chicken Thigh
• 2 Spring Onions Stalks, chopped
• ½ Cup Shiitake Mushrooms, finely diced
• ¼ Cup Water Chestnuts, finely diced
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Oyster Sauce
• 1/2 tbsp Sugar
• 1/2 tsp Ground white Pepper
• 1/2 Egg – lightly beat egg and portion out half
• 2 tbsp Corn Starch
• 1/3 cup Tobiko
• 1/4 cup Garlic Oil
• 1 package Shanghai Round Twin Marquis Wonton Wrappers
7 Bushwick Pl, NY 11206
7 Bushwick Pl, NY 11206
