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Shumai (4 Pcs) Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Shumai (4 Pcs) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 200 g ground pork (20% fat); 40 g finely chopped Napa cabbage; 15 g finely chopped green onion; 5 g fresh ginger, grated; 3 g garlic, minced; 20 g shiitake mushrooms, rehydrated and finely chopped (or fresh), optional; 1 unit egg white; 10 ml soy sauce; 5 ml sesame oil; 5 ml mirin; 5 ml sake; 1 g salt; 0.5 g white pepper; 10 g potato starch (or cornstarch); 4 unit round wonton wrappers (approx. 7–8 cm diameter); 4 slices carrot, very thin slice for garnish; 4 unit toothpicks (optional, for shaping); 15 ml neutral oil (vegetable or canola); 60 ml water; 15 ml soy sauce; 5 ml rice vinegar; 2 ml chili oil or shichimi togarashi

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time35m

Serves1

Pan fried Japanese style pork dumpling

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Ingredients

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Dumpling filling

7.05 oz (200 g) ground pork (20% fat)

1.41 oz (40 g) finely chopped Napa cabbage

0.53 oz (15 g) finely chopped green onion

0.18 oz (5 g) Fresh ginger, grated

1/8 oz (3 g) Garlic, minced

0.71 oz (20 g) shiitake mushrooms, rehydrated and finely chopped (or fresh), optional

1 unit egg white

2.03 tsp (10 ml) Aged soy sauce

1.01 tsp (5 ml) Toasted sesame oil

1.01 tsp (5 ml) Mirin

1.01 tsp (5 ml) Sake

0.04 oz (1 g) Celtic sea salt

0.02 oz (0.5 g) White pepper

1/3 oz (10 g) potato starch (or cornstarch)

Wrappers & assembly

4 unit round wonton wrappers (approx. 7–8 cm diameter)

4 slices carrot, very thin slice for garnish

4 unit toothpicks (optional, for shaping)

Pan-fry & steam

1.01 tbsp (15 ml) neutral oil (vegetable or canola)

1/4 cup (60 ml) water

Dipping sauce (optional)

1.01 tbsp (15 ml) Aged soy sauce

1.01 tsp (5 ml) Rice vinegar

0.41 tsp (2 ml) chili oil or shichimi togarashi

Method

Dumpling filling

Prepare vegetables

Finely chop the Napa cabbage and green onion. Lightly sprinkle the cabbage with 1 g salt, mix, let sit 5 minutes, then squeeze out excess moisture into a bowl and discard the liquid. This prevents a soggy filling.

Combine filling

In a mixing bowl combine ground pork, drained cabbage, chopped green onion, grated ginger, minced garlic, chopped shiitake (if using), egg white, soy sauce (10 ml), sesame oil (5 ml), mirin (5 ml), sake (5 ml), 1 g salt, 0.5 g white pepper and potato starch (10 g).

Mix to develop texture

Use a spoon or spatula to mix in one direction for about 60–90 seconds until the mixture becomes sticky and slightly elastic. This helps the filling hold together when steamed and pan-fried. Cover and refrigerate for at least 10 minutes if time allows to let flavors meld.

Wrappers & assembly

Prepare wrappers

Lay 4 round wonton wrappers on a clean surface and keep a small bowl of cold water nearby to seal edges.

Portion filling

Divide the filling into 4 equal portions (about 60–65 g each). Lightly wet the edge of each wrapper with water.

Shape shumai

Place one portion of filling in the center of a wrapper. Gather the wrapper up around the filling, pleating slightly as you go, and press the top to leave the filling exposed (traditional shumai have an open top). Press the base gently so it sits flat. If needed, use a small piece of carrot as a garnish pressed into the exposed top. Repeat for remaining wrappers. Refrigerate assembled shumai for 10 minutes if they feel soft before cooking.

Pan-fry & steam

Preheat skillet

Heat a nonstick or cast-iron skillet over medium heat. Add 15 ml neutral oil and swirl to coat. Arrange the 4 shumai in the pan, flat side down, spaced slightly apart.

Pan-fry bottoms

Cook without moving for 1–1.5 minutes, until the bottoms are golden-brown.

Steam to finish

Carefully pour 60 ml water into the skillet (it will sizzle). Immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, until pork is cooked through (internal temp ~74°C / 165°F) and wrappers are tender.

Crisp finish (optional)

Remove lid and cook another 30–45 seconds over medium heat to re-crisp the bottoms if desired. Transfer shumai to a plate lined with paper towel to absorb any excess oil.

Dipping sauce (optional)

Mix 15 ml soy sauce, 5 ml rice vinegar and 2 ml chili oil (or a pinch of shichimi) in a small dish. Serve alongside shumai for dipping.