Rushing through another minced meat dish before I leave again. I believe, this will be a recipe most will appreciate- simply because it's preparation is so simple and yet it looks like it belongs to a high end Dim Sum restuarant.
Even the name sounds a tad more refined and beautiful than the usual fare we turn out in the humble home kitchen. Aptly called the Chrysanthemum Shumai, the petal effect is achieved by coating the minced meat with shredded shumai wrapper instead of just wrapping the filling like a normal dumpling.
Shumai,everyone should know, is the staple steamed meat dumpling served at all Dim Sum restuarants. The Chinese love to eat their Shumai's with soya sauce or black vinegar. We from Singapore and Malaysia would usually have it with Chilli sauce. The Japanese take theirs with yellow mustard and I recently learnt that the Philippinos take their Shumai with Calamansi sauce.
I ate mine today with a Yuzu Pepper paste (the pint sized dollop in the photos) which I bought in Japan earlier this year. A little spicy with the citrusy tang of the Yuzu, it went really well with the prawn and pork based mince in this shumai dish.
For the fun of it, I documented my prep steps again to share with you...
1. Sautee chopped onions with a little oil until it turns fragrant and transparent.
2. Mix all ingredients together and mix well.
3. Let mixture marinate for 30mins.
4. Cut Gyoza wrappers into strips.
5. Lay the wrapper strips on a tray.
6. Shape marinated mince into balls and place on the bed of wrapper strips.
7. Coat each ball with wrapper strips.
8. Place each coated ball on a piece of baking paper (I used small paper squares used for Chinese Pao, steamed buns)
9. Steam over boiling water for 9mins.
10.Serve immediately while hot.
Recipe: (Will make around 10-12 balls, depending on the size of the ball)
Filling:
Minced Pork 150g
Prawns (peeled & chopped) 50g
Diced Onions 60g
Diced Mushroom 1 dried shitake mushroom soaked in water
Seasoning
Salt, Sugar, Sesame Oil 2/3 tsp each
Chinese wine, Spice water 1 tbsp each
Beaten Egg 1/2
Corn Flour 2 tsp
Shumai/Gyoza Wrapper 24 pieces
Posts
29 comments:
it looks beautiful and yummy :D great shots!
The shuimai look pretty!! One of my favourite dim sum snacks :).
That's beautiful Shirley... I've been meaning to experiment on Shumai and making my own dumplings as well... you've given me some inspiration.
Hey, you're doing step by step pics now too eh, heheheh!!!
But how did you take the pic with one hand on the wrappers and the other hand with the knife?
Or was the knife resting on something?
Good effort!!! I love the look of the siu mai.
Wendy,I can only do step by step for some interesting ones. Aiyah, use tripod with timer...once shutter is pressed, quickly position hand hahah...
A beautiful, flowery-looking shumai evenly matched with its taste!
First when I saw the title, I thought there were chrysanthemums IN the shumai. Then when I looked at the picture, I thought you made linguine-like noodles and then wrapped them all together to make the shumai.
I am obviously not really thinking this morning haha. They look delicious though. Gorgeous presentation.
Shirley..these are beuatiful!One day I will try these!
Shirley, gotta agree with you. Chrysanthemum siew mai does sound interesting. The way they are "wrapped" is interesting, too. Thank you for the step-by-step tutorial. Definitely has given me more idea in terms of presentation. =)
Keep it up! Don't overtire yourself. Have a safe trip, again!
That's a piece of art!
This is a unique way of making the shumai, very different but elegant. :) Lovely shots by the way. :)
une merveille !! Pierre
That looks like a really good shumai!
Very creative and pretty. I like how it looks. Would be nice biting into it. I love shumai.
they looks so delicate and pretty Shirley. and I love the steamers. A very unusual shape.
What an elegant version of a traditional, beloved dumpling. I feel like I have to break out my fanciest chopsticks for this. ;)
Gosh, each shot with the timer?
Must have taken a while for the dish to be finished.
I find that if I ever do those step by step pics, it takes much longer for me to finish up my work, and a lot of photo editing to do as well. My steamed pumpkin buns were crazy!!!
Actually Wendy, the step by step photos are fast - only takes me 10mins in total for all of them. The timer is a 10sec timer and I don't bother about photo styling and making them look nice. So each picture only 1 take and finish. It is more frustrating with the finished dish :) So far, these steps are easy... maybe I should try to do one for baking- maybe that will put me off step by step...haahah
this is an unusual siew mai, looks very pretty too.
Woah Shirley, this is so creative! It definitely looks like it's being served from some posh restaurant! Thanks for sharing this recipe.
I love the little dim sum baskets so cute! And the siew mai look wonderful too. Such a nice idea giving it some variation from the little cube-like blobs we usually get =)
What a beautiful way of making shumai-- I've never seen that before. Very lovely!
Such a beautiful dress for the minced meat :) ..so lady-like.
Wah! This siu mai really pretty! That's really a good tips wrapping the siu mai this way. I would love to give it a try. Thanks for sharing!
I absolutely love all your posts!
ingenious! hadn't ever thought of cutting the skin into such beautiful strips.
absolutely elegant =)
This is such an "elegant" and "sophisticate" way to do shumai!
You're right- this looks like it belongs in some high end Dim dum restaurant =D It looks so elegant!! And delicious too =)
Haven't seen shumai presented this way before. Love it!
Post a Comment