Forget everything you think you know about shumai. This recipe isn't about delicate, finely minced fillings; it's about embracing a bolder, more rustic approach. We're diving deep into the satisfying world of coarsely ground meat shumai, a flavorful explosion in every bite. The intensely satisfying texture, achieved through a unique grinding technique, elevates this classic dumpling to a whole new level. Imagine juicy, intensely flavored meat nestled within tender wrappers, each bite a harmonious blend of textures and tastes. Prepare to be amazed by the depth of flavor that comes from this unexpected approach.
This recipe isn't just about the filling; it's about mastering the art of the perfect shumai wrapper and achieving that sought-after delicate balance between chewy and tender. We’ll explore the nuances of creating the ideal wrapper, ensuring your shumai are both beautiful and bursting with flavor. Ready to embark on this culinary adventure? Let's jump into the step-by-step process and create some unforgettable coarsely ground meat shumai.
Tools Needed
- knife
- cutting board
- frying pan
- heat-resistant plate
- heat-resistant container
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Meat and Onion Filling
- Remove the core from the onion and finely chop it. Alternatively, chop it coarsely for a different texture.
- Coat the chopped onion with potato starch to lock in moisture.
- Roughly chop the thick-cut loin and combine it with minced meat. Cut the meat into 5mm cubes.
- Mix the coarsely ground meat and minced meat (1:1 ratio) with salt and knead well until it becomes whitish and sticky.
- Add sugar, soy sauce, sesame oil, oyster sauce, and grated ginger to the meat mixture. Mix well.
- Add the potato starch-coated onions to the meat mixture.
- Refrigerate the mixture for 20 minutes to allow the flavors to blend.
Step 2. Assemble the Shumai
- Spread the meat mixture onto wonton wrappers and wrap them into shumai.
Step 3. Steam the Shumai
- Place the shumai in a frying pan, add about 1cm of water, and bring to a boil. Cover with a heat-resistant plate and container, then steam over low heat for 10 minutes.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Using two types of meat (coarsely ground and minced) creates a delicious textural contrast.
- The potato starch helps bind the ingredients and prevents the shumai from drying out.
- Allowing the meat mixture to rest is crucial for better flavor and texture.
- Don't worry about being perfect when wrapping the shumai; it's easier than you think.
Nutrition
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 15-20g
FAQs
1. Can I use a different type of meat besides pork?
Absolutely! Beef, chicken, or even a combination work well. Just adjust seasonings to complement your chosen meat.
2. What if my shumai wrappers tear when I fill them?
Gently fill them, avoiding overstuffing. A little water on your fingers can help the wrapper adhere better.
With its unexpected texture and robust flavor, this coarsely ground meat shumai recipe is sure to become a new family favorite. The satisfying chew of the filling perfectly complements the delicate wrapper, creating a truly unforgettable dumpling experience. So gather your ingredients, and prepare to impress yourself and your loved ones with these delicious homemade shumai!