Shumai.
Have your very own dim sum at home with these delicious shumai. This is always my first choice at dim sum restaurants. Wonton skins are in every frozen section of all oriental supermarkets. I have made my own a few times and will give you the recipe, the homemade skins are delicious although I could never get them quite as thin as the shop bought ones. These skins can be used in similar dumplings, I will show you soon.
PS. This batch of skins is shop bought.
Pork filling.
In a large bowl, put in
-50g dry Shitake mushrooms, add
-cold water.
Leave aside for 30 minutes to soften.
But substitute with 100g fresh chestnut mushrooms if you prefer.
In a separate large bowl, put in
-1kg mince pork,
-2tbsp finely chopped or grated ginger,
-2 large finely chopped or grated garlic cloves,
-2tbsp chopped coriander,
-4 finely sliced spring onions,
-140g chopped water chestnuts,
-3tbsp oyster sauce,
-3tbsp soy sauce,
-1tbsp sesame oil.
Add
-chopped Shitake or chestnut mushrooms.
Mix gently to combine.
Leave to marinate while you get on with the dough.
Dumpling Dough.
In a large heatproof bowl, put in
-300g plain flour,
-1tsp salt.
Gradually add,
-hot boiling water,
Mixing all the time with a fork or a chopstick, until the water and flour is incorporated, the dough should be soft and hold its shape. It shouldn't be sticky.
You should need about 250ml hot water.
Tip the flour onto a floured surface.
Knead for about 5-10 minutes. The dough should be smooth.
Place the smooth dough in the bowl, cover and leave to rest for 20 minutes.
After 20 minutes,
Knead on floured surface for a couple of minutes.
Divide into 2 equal portions.
Shape the dough, with your hands, into about 23cm long and about 2.5cm in diameter.
Repeat with the other dough.
Slice each roll into 15 equal portions.
Roll each slice into a small bowl.
Use a rolling pin to roll into 10cm round discs.
Place on a large platter, cover with a damp tea towel.
Spoon around 1-1 1/2tbsp of filling on the centre of each wonton skin.
You should get 30 out of the pork filling.
Bring the sides of the wonton skin up around the filling.
Place on a large platter, cover with a damp tea towel.
Steam in batches for 20 minutes.
Serve with a simple dipping sauce.
Dipping Sauce.
In a bowl put in,
-1tbsp chopped or grated ginger,
-1tbsp chopped or grated garlic,
-1 sliced spring onion,
-1tbsp chopped coriander,
-1 chopped chilli (not essential),
-2tbsp soy sauce,
-2tbsp balsamic vinegar,
-2tbsp water,
-1tsp sesame oil.
Stir and leave aside until needed.
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