Homemade Shumai Dumplings
THIS is worth the effort and was amazing!!!!
Homemade Shumai Dumplings
Ingredients
Dumpling Wrappers
- 2 cups flour
- 2-3 pinches kosher salt
- ¾ c. boiling water I used instant hot feature on sink if you have it
Filling
- 1 ½ pounds ground chicken thighs butcher can do this for you
- ½ pound cheese parsley chicken sausage
- 4 cloves garlic grated
- handful parsley chopped
- pepper
- 4 tablespoons low sodium soy sauce
- splash of dark sesame oil
- ¼ cup sesame seeds optional
Broth
- 3 shallots, sliced
- 3 T. butter
- 2 garlic cloves, chopped
- 2 T. Dry Sherry
- 4 c. low sodium chicken broth
- ¼ c. low sodium soy sauce
- 4 scallions, sliced
Garnishes
- scallions
- avocado slices (seasoned with better than bagel seasoning and red pepper)
- hard or soft boiled egg slices
Instructions
- Instructions:
Dumpling Wrapper
- Mix hot water, flour and salt to form a dough and knead 3 mins.
- Let rest 30-60 mins.
- Roll through a pasta maker to #5 for sheets and cut circles with a 3 inch cutter.
Filling
- Combine ground chicken, parsley, garlic, pepper, sesame oil.
- Lay 1 T. in center of each wrapper.
- Wet sides lightly with water and fold up like a little purse pinching top closed.
- Wet bottoms, dredge in sesame seeds and pan fry in sesame or olive oil. (I used olive and drop dark sesame) Or you can pan fry without the seeds.
- Once bottoms are brown move the shumai to a steamer pan for 6 mins covered or wash out this pan add water and steam shumai covered 6 mins.(Filling should be 165 degrees)
Broth
- Heat butter and cook shallots 3-4 mins. Add garlic.
- Add Sherry, broth and soy sauce. Simmer and keep warm.
- Ladle broth into bowls and top with shumai. Sprinkle scallions on top.
Notes
I had a little of the mixture left over and fried them into 4 meatballs for the kids to snack on!
If you want to skip the chicken sausage, just use 2 pounds of ground chicken thighs.
Note: I have tried pan frying then adding water and a lid immediately but it made very scary popping noises and I was afraid the pan would explode. So now I use the steamer or clean out the oil first for safety!
Dumpling wrappers Adapted from Food 52
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