Wasabi Shumai Recipes

WASABI SHUMAI

Steps:

• Wet the edges of the wonton wrapper with your finger.
• Place a small amount of wasabi in the center of the wrapper, rougly the size of a 1/4 inch sphere. (Be very careful not to add too much, a very small amount goes a long way.).
• Place the cooked meatball on top of the wasabi.
• Fold the wonton wraper around the meatball. (I either fold one corner in at a time so that they meet in the center or just gather the sides up to create a purse).
• Steam for 15 minutes or until the wrapper is cooked through.

YOKOHAMA STYLE SHUMAI DUMPLING

Steps:

• If using dry shitake mushrooms, soak in warm water until soft. Remove the stem and finely mince. If using fresh shitake mushrooms, remove the stem and finely mince.
• You can also use food processor to mince raw shrimp and scallops by pulsing several times. It should not be paste like, but have some texture.
• Thoroughly combine all ingredients except gyoza, pot sticker or wonton wrappers and green peas.
• Place about 1 1/2 tsp to 2 tsp filling on each gyoza or wonton wrapper and form into shumai dumplings by using both index and thumb - both hands. I generally place the wrapper on table and put the filling in the middle and using both hands, form into small round dumplings - top exposed. Shumai should be taller than wider. Please see photos.
• Place one green pea on top of each shumai.
• Keep formed shumai and gyoza or wonton wrappers covered in damp towel to prevent drying out. Continue until all wrappers are used.
• Heat a steamer and oil the steamer rack. Place shumai without touching each other. Cover the steamer and steam medium high for about 15 minutes. Remove and continue steaming other shumai dumplings.
• Serve shumai with Japanese or Chinese style hot yellow mustard and soy sauce.
• At this point you can also freeze them.
• If you can have leftover filling, form into bento sized hamburgers (about 1 1/2 inch size) and saute in little oil until done, turning once.