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Homemade Shumai Dumplings

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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!