Pork And Ear Mushrooms Shumai Recipe by jenscookingdiary
 jenscookingdiary @jenscookingdiary Pasadena, California #mychinese #worldonplate Shumai is one of the most popular types of traditional Chinese dumplings. We can use different kinds of filling ingredients such as ground pork or chicken, mushrooms, scallions, ginger, water chestnuts, bamboo shoots, etc. seasoned with garlic, soy sauce, and Chinese rice wine. The filling is put in the center of the round shape wrapping and the border of the wrapping is loosely gathered above, forming a ‘neck’ and a flower shape top. If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel #mychinese #worldonplate Shumai is one of the most popular types of traditional Chinese dumplings. We can use different kinds of filling ingredients such as ground pork or chicken, mushrooms, scallions, ginger, water chestnuts, bamboo shoots, etc. seasoned with garlic, soy sauce, and Chinese rice wine. The filling is put in the center of the round shape wrapping and the border of the wrapping is loosely gathered above, forming a ‘neck’ and a flower shape top. If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel Pork and Ear Mushrooms Shumai Share its first Cooksnap! #mychinese #worldonplate Shumai is one of the most popular types of traditional Chinese dumplings. We can use different kinds of filling ingredients such as ground pork or chicken, mushrooms, scallions, ginger, water chestnuts, bamboo shoots, etc. seasoned with garlic, soy sauce, and Chinese rice wine. The filling is put in the center of the round shape wrapping and the border of the wrapping is loosely gathered above, forming a ‘neck’ and a flower shape top. If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel #mychinese #worldonplate Shumai is one of the most popular types of traditional Chinese dumplings. We can use different kinds of filling ingredients such as ground pork or chicken, mushrooms, scallions, ginger, water chestnuts, bamboo shoots, etc. seasoned with garlic, soy sauce, and Chinese rice wine. The filling is put in the center of the round shape wrapping and the border of the wrapping is loosely gathered above, forming a ‘neck’ and a flower shape top. If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel Ingredients 1 pack ready-to-use shu mai skin (round shape) For the fillings: 500 gr minced pork (or chicken) 200 gr shrimp, chopped 10 gr ear mushrooms, soak in hot water until soft and fluffy, finely chopped 4 garlic cloves, finely chopped 2 stalks scallions, cut the white part only, finely chopped 1 Tbsp grated ginger 1 tsp sesame oil 1 Tbsp soy sauce 1 tsp salt or according to taste 1/2 tsp ground pepper or to taste 1 Tbsp cornstarch 2 egg whites For the garnish: 1 grated carrot some peas 1 pack ready-to-use shu mai skin (round shape) For the fillings: 500 gr minced pork (or chicken) 200 gr shrimp, chopped 10 gr ear mushrooms, soak in hot water until soft and fluffy, finely chopped 4 garlic cloves, finely chopped 2 stalks scallions, cut the white part only, finely chopped 1 Tbsp grated ginger 1 tsp sesame oil 1 Tbsp soy sauce 1 tsp salt or according to taste 1/2 tsp ground pepper or to taste 1 Tbsp cornstarch 2 egg whites For the garnish: 1 grated carrot some peas Cooking Instructions 1 Combine all filling ingredients in a large bowl. Stir well. 2 Place the dough in the middle of the shu mai skin and then shape it. Put a little grated carrot in the middle of shu mai and 1 pea. 3 Steam for 20-30 minutes depending on the size of the shu mai. 4 Serve warm with tomato sauce or chili sauce! 😋 1 Combine all filling ingredients in a large bowl. Stir well. 1 Combine all filling ingredients in a large bowl. Stir well. 2 Place the dough in the middle of the shu mai skin and then shape it. Put a little grated carrot in the middle of shu mai and 1 pea. 2 Place the dough in the middle of the shu mai skin and then shape it. Put a little grated carrot in the middle of shu mai and 1 pea. 3 Steam for 20-30 minutes depending on the size of the shu mai. 3 Steam for 20-30 minutes depending on the size of the shu mai. 4 Serve warm with tomato sauce or chili sauce! 😋 4 Serve warm with tomato sauce or chili sauce! 😋 Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 27, 2020 01:36 Pasadena, California I’m just an ordinary mother who ❤️ to cook 4 my one and only lovely daughter. From 🇮🇩. Live in 🇺🇸 I cook mostly Asian food but I’m open to other dish from other countries too. Hope you all will like the recipes I share 🙏🏻❤️ IG: @jenscookingdiary @jenscookdineandtravel Comments Similar Recipes Shrimp Shumai Dumplings Shrimp Shumai Dumplings I have made these shumai for my family for the past 20+ years. You don't need to place the shrimp on the top for decoration. Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221 cookpad.japan Tofu and Ground Chicken Shumai Dumplings Tofu and Ground Chicken Shumai Dumplings Thank you for taking a look at my recipe. I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too. These are low in calories, have no added oil and are good for you. It's important to drain the tofu well to start. I made them bigger than the usual shumai dumplings. I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30. These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa cookpad.japan Soft Scallop Shumai Soft Scallop Shumai I can't remember when I started making this. Everyone in my family says these are yummy. The secret behind the softness of these shumai is to add water and the leftover juice from the canned scallops. When you're wrapping it, place it on a flat surface and squeeze the sides firmly. This will give them nice finish. For 30 shumai dumplings. Recipe by Mangetsu152000 cookpad.japan Easy Shumai with a Frying Pan Easy Shumai with a Frying Pan Because we don't have a steamer! You could use chopped cabbage or Chinese cabbage instead of bean sprouts. If there's not enough moisture from the bean sprouts, please add a little water. The vegetables underneath soak juice from the shumai, and it's delicious! For 4 servings. Recipe by Unagiinu cookpad.japan Sublime Homemade Shumai Dumplings Sublime Homemade Shumai Dumplings Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite. If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce. When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that. I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi cookpad.japan Seafood & Tofu Shumai Steamed Dumplings Seafood & Tofu Shumai Steamed Dumplings My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that." Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else... In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat. This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan. My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way! #heirloom n_u Delicious Pan-Fried Imitation Crab Shumai Delicious Pan-Fried Imitation Crab Shumai I made this because I had imitation crab and shumai wrappers. Knead the mixture well. These shumai are soft and moist. When forming the shumai, pressing down on the top with the middle finger of your right hand while turning it with your left hand will give the shumai a clean, cylindrical shape. For 4 servings. Recipe by RION4026 cookpad.japan Skinless Moist Shumai Skinless Moist Shumai It was too much trouble wrapping them, so I came up with a twist. It's better to spread parchment paper on the bottom of your steamer. Place your steamer on top of water that's already boiling. Cook it constantly on high heat. For approx. 12 to 15 dumplings. Recipe by Cosy19 cookpad.japan Easy and Authentic Shumai Easy and Authentic Shumai It's my vaunted shumai that's been passed on from my mother. It's so authentic that some people even ask me if I bought it in Chinatown, but it's actually easy to make. The key is to make the onions feel flaky with corn starch. This will help make your shumai moist. Use a steamer if possible. If you're microwaving, spread Chinese cabbage leaves underneath to prevent the skins from drying up. It's well-flavored and shouldn't need soy sauce. For 40 shumai. Recipe by Celery salt cookpad.japan Shrimp Shumai Dumplings Shrimp Shumai Dumplings I have made these shumai for my family for the past 20+ years. You don't need to place the shrimp on the top for decoration. Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221 cookpad.japan Shrimp Shumai Dumplings Shrimp Shumai Dumplings I have made these shumai for my family for the past 20+ years. You don't need to place the shrimp on the top for decoration. Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221 cookpad.japan Tofu and Ground Chicken Shumai Dumplings Tofu and Ground Chicken Shumai Dumplings Thank you for taking a look at my recipe. I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too. These are low in calories, have no added oil and are good for you. It's important to drain the tofu well to start. I made them bigger than the usual shumai dumplings. I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30. These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa cookpad.japan Tofu and Ground Chicken Shumai Dumplings Tofu and Ground Chicken Shumai Dumplings Thank you for taking a look at my recipe. I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too. These are low in calories, have no added oil and are good for you. It's important to drain the tofu well to start. I made them bigger than the usual shumai dumplings. I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30. These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa cookpad.japan Soft Scallop Shumai Soft Scallop Shumai I can't remember when I started making this. Everyone in my family says these are yummy. The secret behind the softness of these shumai is to add water and the leftover juice from the canned scallops. When you're wrapping it, place it on a flat surface and squeeze the sides firmly. This will give them nice finish. For 30 shumai dumplings. Recipe by Mangetsu152000 cookpad.japan Soft Scallop Shumai Soft Scallop Shumai I can't remember when I started making this. Everyone in my family says these are yummy. The secret behind the softness of these shumai is to add water and the leftover juice from the canned scallops. When you're wrapping it, place it on a flat surface and squeeze the sides firmly. This will give them nice finish. For 30 shumai dumplings. Recipe by Mangetsu152000 cookpad.japan Easy Shumai with a Frying Pan Easy Shumai with a Frying Pan Because we don't have a steamer! You could use chopped cabbage or Chinese cabbage instead of bean sprouts. If there's not enough moisture from the bean sprouts, please add a little water. The vegetables underneath soak juice from the shumai, and it's delicious! For 4 servings. Recipe by Unagiinu cookpad.japan Easy Shumai with a Frying Pan Easy Shumai with a Frying Pan Because we don't have a steamer! You could use chopped cabbage or Chinese cabbage instead of bean sprouts. If there's not enough moisture from the bean sprouts, please add a little water. The vegetables underneath soak juice from the shumai, and it's delicious! For 4 servings. Recipe by Unagiinu cookpad.japan Sublime Homemade Shumai Dumplings Sublime Homemade Shumai Dumplings Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite. If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce. When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that. I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi cookpad.japan Sublime Homemade Shumai Dumplings Sublime Homemade Shumai Dumplings Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite. If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce. When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that. I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi cookpad.japan Seafood & Tofu Shumai Steamed Dumplings Seafood & Tofu Shumai Steamed Dumplings My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that." Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else... In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat. This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan. My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way! #heirloom n_u Seafood & Tofu Shumai Steamed Dumplings Seafood & Tofu Shumai Steamed Dumplings My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that." Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else... In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat. This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan. My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way! #heirloom n_u Delicious Pan-Fried Imitation Crab Shumai Delicious Pan-Fried Imitation Crab Shumai I made this because I had imitation crab and shumai wrappers. Knead the mixture well. These shumai are soft and moist. When forming the shumai, pressing down on the top with the middle finger of your right hand while turning it with your left hand will give the shumai a clean, cylindrical shape. For 4 servings. Recipe by RION4026 cookpad.japan Delicious Pan-Fried Imitation Crab Shumai Delicious Pan-Fried Imitation Crab Shumai I made this because I had imitation crab and shumai wrappers. Knead the mixture well. These shumai are soft and moist. When forming the shumai, pressing down on the top with the middle finger of your right hand while turning it with your left hand will give the shumai a clean, cylindrical shape. For 4 servings. Recipe by RION4026 cookpad.japan Skinless Moist Shumai Skinless Moist Shumai It was too much trouble wrapping them, so I came up with a twist. It's better to spread parchment paper on the bottom of your steamer. Place your steamer on top of water that's already boiling. Cook it constantly on high heat. For approx. 12 to 15 dumplings. Recipe by Cosy19 cookpad.japan Skinless Moist Shumai Skinless Moist Shumai It was too much trouble wrapping them, so I came up with a twist. It's better to spread parchment paper on the bottom of your steamer. Place your steamer on top of water that's already boiling. Cook it constantly on high heat. For approx. 12 to 15 dumplings. Recipe by Cosy19 cookpad.japan Easy and Authentic Shumai Easy and Authentic Shumai It's my vaunted shumai that's been passed on from my mother. It's so authentic that some people even ask me if I bought it in Chinatown, but it's actually easy to make. The key is to make the onions feel flaky with corn starch. This will help make your shumai moist. Use a steamer if possible. If you're microwaving, spread Chinese cabbage leaves underneath to prevent the skins from drying up. It's well-flavored and shouldn't need soy sauce. For 40 shumai. Recipe by Celery salt cookpad.japan Easy and Authentic Shumai Easy and Authentic Shumai It's my vaunted shumai that's been passed on from my mother. It's so authentic that some people even ask me if I bought it in Chinatown, but it's actually easy to make. The key is to make the onions feel flaky with corn starch. This will help make your shumai moist. Use a steamer if possible. If you're microwaving, spread Chinese cabbage leaves underneath to prevent the skins from drying up. It's well-flavored and shouldn't need soy sauce. For 40 shumai. Recipe by Celery salt cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chinese Eggplant with Spicy Garlic Sauce Pancakes Coconut Raisin Cookies Grilled salmon Topped with a mushroom, Black olives, White corn cream sauce Garlic Mashed potatoes Chicken chilli with pepper fried noodles (home-made) Chinese Eggplant with Spicy Garlic Sauce Pancakes Coconut Raisin Cookies Grilled salmon Topped with a mushroom, Black olives, White corn cream sauce Garlic Mashed potatoes Chicken chilli with pepper fried noodles (home-made) -potato and chickpea roast Argentine Red Shrimp With Tomatoes & Feta Cheese Noodles veg cutlets Palak Paratha Leftover rice cutlet Brad's chicken katsu Guacamole Sweet potato porridge Bread Ladoo Chicken Afghani -potato and chickpea roast Argentine Red Shrimp With Tomatoes & Feta Cheese Noodles veg cutlets Palak Paratha Leftover rice cutlet Brad's chicken katsu Guacamole Sweet potato porridge Bread Ladoo Chicken Afghani Cookpad Premium Find the most popular recipes on the top of your search results.