Shu Mai

Shu Mai Recipe from Japan: Wonton Skins, Ground Beef, Ginger, Green Onions, Soy Sauce, and More

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 14 minutes | Servings: 24

Introduction

Shu Mai is a traditional Chinese dumpling that is popular in dim sum restaurants around the world. These delicious little parcels are filled with a savory mixture of ground beef, ginger, green onions, and soy sauce, then steamed to perfection. They are perfect for a light lunch or as an appetizer for a Chinese feast.

History

Shu Mai is believed to have originated in China during the Tang Dynasty (618-907 AD). The name "Shu Mai" translates to "cook and sell" in Chinese, which reflects the fact that these dumplings were traditionally sold by street vendors. Over the centuries, Shu Mai has become a beloved dish in Chinese cuisine and is now enjoyed by people all over the world.

Ingredients

24 round wonton skins
10 oz (283 g) lean ground beef
2 tbsp grated fresh ginger
2 tbsp finely chopped green onions
1 tbsp soy sauce
0.5 tsp sugar
1.5 tbsp sesame oil
2.5 tbsp cornstarch
2 tbsp frozen green peas, thawed (about 24)

Optional Dipping Sauce

1.5 tbsp mirin
2 tbsp soy sauce
0.5 cup dashi

How to prepare

In a bowl, stir together ground beef, ginger, green onions, soy sauce, sugar, sesame oil, and cornstarch until the mixture becomes very sticky.
Divide the mixture into 24 parts.
Hold the tips of your index finger and thumb together, then place a wonton skin on top and add a portion of the meat on the skin.
Gently press the meat into the "hole" made by your fingers coming together to wrap the sides of the meat.
Gently flatten the bottom of the shu mai.
Repeat the process with the remaining wrappers and meat.
Place a pea in the center of the meat on each shu mai and brush the meat with a thin coating of oil.
Place the shu mai in a steamer basket and steam over high heat for 12 – 14 minutes.
To prepare the dipping sauce, combine mirin, soy sauce, and dashi in a small saucepan and bring to a boil.
Boil the mixture for 1 – 2 minutes, then allow it to cool.

Variations

Substitute ground pork or shrimp for the ground beef for a different flavor.
Add chopped water chestnuts or shiitake mushrooms to the filling for added texture.

Cooking Tips & Tricks

Make sure to use lean ground beef for the filling to prevent the dumplings from becoming too greasy.

- Be sure to finely chop the green onions and grate the ginger to ensure even distribution of flavor in the filling.

- Brushing the meat with a thin coating of oil before steaming will help keep the dumplings moist and prevent them from sticking to the steamer basket.

Serving Suggestions

Serve Shu Mai with a side of steamed rice and a dipping sauce made from soy sauce, rice vinegar, and chili oil.

Cooking Techniques

Steaming is the traditional method of cooking Shu Mai, but you can also pan-fry or deep-fry them for a crispy texture.

Ingredient Substitutions

You can use ground chicken or turkey as a leaner alternative to ground beef.

Make Ahead Tips

You can prepare the filling and assemble the dumplings ahead of time and store them in the refrigerator until ready to steam.

Presentation Ideas

Arrange the steamed Shu Mai on a platter and garnish with sliced green onions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Serve Shu Mai with a side of hot and sour soup or egg drop soup for a complete Chinese meal.

Storage and Reheating Instructions

Store any leftover Shu Mai in an airtight container in the refrigerator for up to 3 days. To reheat, steam the dumplings for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Shu Mai contains approximately 180 calories.

Carbohydrates

Each serving of Shu Mai contains approximately 12 grams of carbohydrates.

Fats

Each serving of Shu Mai contains approximately 8 grams of fat.

Proteins

Each serving of Shu Mai contains approximately 10 grams of protein.

Vitamins and minerals

Shu Mai is a good source of iron, vitamin B12, and zinc.

Alergens

Shu Mai contains soy and wheat allergens.

Summary

Shu Mai is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of iron and vitamin B12.

Summary

Shu Mai is a delicious and nutritious Chinese dumpling that is perfect for a light lunch or appetizer. With a savory filling of ground beef, ginger, and green onions, these dumplings are sure to be a hit at your next dim sum feast.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Shu Mai. It was a warm summer day, and I was visiting my friend Mei at her home in Chinatown. Mei was a fantastic cook, and she was always eager to share her recipes with me. As we sat in her cozy kitchen, she brought out a steaming plate of Shu Mai dumplings that she had just made.

The aroma of the dumplings filled the room, and my mouth watered in anticipation. Mei explained to me that Shu Mai is a traditional Chinese dumpling filled with a mixture of pork, shrimp, and vegetables, wrapped in a delicate wonton wrapper. She showed me how to fold the wrappers into little pockets, sealing the delicious filling inside.

I was mesmerized as Mei worked her magic, creating the most beautiful and delicious dumplings I had ever seen. She explained each step to me carefully, making sure I understood the technique behind making the perfect Shu Mai. I watched in awe as she steamed the dumplings until they were perfectly cooked, and then served them with a dipping sauce made from soy sauce, vinegar, and spicy chili oil.

After that day, I was determined to learn how to make Shu Mai myself. I asked Mei for the recipe, and she graciously shared it with me. She explained that the key to a good Shu Mai is in the balance of flavors and textures – the savory pork, the sweet shrimp, the crunchy vegetables, and the tender wrapper all coming together in perfect harmony.

I practiced making Shu Mai every chance I got, perfecting my technique and experimenting with different fillings and seasonings. I would make a big batch of dumplings and invite my friends and family over to enjoy them with me. They were always a hit, and everyone would ask for the recipe.

Over the years, I continued to make Shu Mai for special occasions and gatherings, each time adding my own twist to the recipe. Sometimes I would add a bit of ginger or garlic for extra flavor, or use different types of vegetables to change up the filling. No matter how I altered the recipe, the essence of the Shu Mai remained the same – a delicious and comforting dish that brought people together.

As I grew older, I found myself passing down the recipe for Shu Mai to my own grandchildren. I would teach them the same techniques that Mei had taught me, watching with pride as they folded the wrappers and filled them with the savory pork and shrimp mixture. It brought me so much joy to see them carrying on the tradition of making Shu Mai, just as I had done so many years ago.

Now, whenever I make Shu Mai, I think back to that warm summer day in Mei's kitchen, where I first fell in love with this delicious dumpling. The memories of learning to make Shu Mai with my dear friend will always hold a special place in my heart, and I am grateful for the gift of this recipe that has brought so much happiness and connection to my life.