Ebi Shumai is a great side dish that you can make at home! It is great by itself or with rice. Also, Ebi shumai is a great bento dish or party side dish as well!
Have you tried shumai and do you love it? Then, you should try this tasty Ebi Shumai at home!
What is Ebi Shumai
Shumai(焼売) is a Chinese dish made by steaming minced meat mixed with onions and seasonings, wrapped in a dumpling skin. It is widely eaten in China, and each region has its own unique shumai. So, Ebi shumai is a shumai made with shrimp. The filling is half ground pork and half shrimp. It is a great side dish!
Q&A How to wrap the Shumai with wrappers?
I tried so many way to wrap shumai well, and this is the best way to make and super easy!
Ingredients for Ebi Shumai
The ingredients are
- onion
- potato starch or Katakuriko
- ground pork
- shrimp
- wonton wrappers
- sake
- sugar
- soy sauce
- sesame oil
- torigara soup base
- ginger
Similar Recipes to Ebi Shumai on Oishi Book
- Wonton Soup using Leftover Gyoza Wrappers
- Shumai (シューマイ : Steamed Pork Dumplings)
- Japanese Dumplings (Gyoza – 餃子) with Homemade Wrappers
CHECK Stay in touch with me on Instagram and Pinterest to get the latest recipes! DM or comment me on Instagram if you have any questions or feedback!
Ebi Shumai
Equipment
- steamer HERE to buy
Ingredients
- 1/3 large onion 1/3 is about 75-90 g (Change depending on how many Serving you set)
- 2 Tablespoon potato starch or Katakuriko
- 100 g ground pork
- 150 g peeled raw shrimp(s)
- 10 paper wonton wrappers
seasoning
1 : If you use FRYING PAN
- 1 Tablespoon vegetable oil
- 1/2 cup water
2: If you use STEAMER
- 1 cup water
Instructions
- Cut the onion into small pieces.
- Prepare the shrimp. If you use shrimp that have shells, take off the shells and de-vein the shrimp. Wash the shrimp once, then drain the water. Then add some potato starch (or Katakuriko) and mix with the shrimp. Then wash off the potato starch.*1
- Cut the shrimp into small pieces.
- In a medium bowl, add ground pork, sake, sugar, soy sauce, sesame oil, torigara soup base, cornstarch and ginger. Mix everything well until the meat gets sticky.
- Then add the onion and 3/4s of your shrimp to this bowl. Mix to create the shumai filling.
- Divide the filling into 10 and form into circles.
- Prepare a cutting board or flat plate and put the filling on top of it. Make the top of each circle flat.
- On one side of a wonton paper, add a little water and put the wet side onto the filling. Push the edges of the wonton paper down around the filling. Then, twist your wrist while holding the shumai to create the classic shumai shape. Finally, use your hand to flatten the top and bottom of the shumai.
- After wrapping with wonton paper, flip the shumai so the wonton paper is on the bottom.
- Put the last 1/4 of the shrimp on top of the filling.
1 : If you use a FRYING PAN
- In a large pan, turn the heat to medium and add vegetable oil and spread it out to cover the surface.
- Then add the Shumai and water. Make the water boil.
- After boiling, cover with a lid and turn the heat to medium-low. Cook for 13-15 minutes.
- After 13-15 minutes, open the lid and check if the water is completely gone. (If it is not, cook until the water is gone.)
2: If you use a STEAMER
- Add parchment paper to the steamer and add all the Shumai (if they fit).
- Use a large pan (pot or pan that you can put the steamer on top of) and add water. Bring it to a boil.
- After boiling, turn the heat to medium and put the steamer on top of the pan.
- Cook for 20 minutes with a lid.
Let's eat!
- This is a great side dish! You can eat by itself or with a bowl of rice!
Leave a Reply
You must be logged in to post a comment.