Sunday, October 25, 2009

Beef Shumai

I've always loved shumai dumplings even before I knew what they were called. You can buy ready made shumai made of crab or pork. But if you love to cook and by chance you distrust the way they make pork products in the US, then here's a simple way to make Shumai using ground beef.

Now remember, I didn't come up with this recipe. I'm just here to show you how easy and inexpensive it is to make.
And you can make this in little or no time at all.
To make Beef Shumai you'll need:

1 pkg wonton skins
1lb of ground beef
2 Tbsp of thinly sliced or grated ginger root.
2 Tbsp of green onions (thinly sliced)
1 Tbsp of Soy Sauce
1/2 Tbsp of sugar
Seasme Oil - 1-2 tbsp - Don't go overboard!
2Tbsp of cornstarch - or more

The first thing you'll want to do is to mix all the ingredients into the ground beef.
Mix throughly until sticky. Depending on how much ground beef you have you may need to add more sesame oil and corn starch. Just go easy on that corn starch if you are counting calories!

Next take a spoonful of your ground beef and place in the center of the wonton skin. The recipe I got this from recommends adding a green peas but you can do with or without depending on your taste.
If your hand looks like mine in the picture holding a wonton skin with a spoonful of ground beef then close your hand like you are closing a fist (don't close too tightly otherwise you'll have squishing out in all directions) and with your fingertips close the wonton skin enveloping the ground beef.

If you get a good batch going like seen here then you are ready to place them in a steamer. But don't rush! Cooking is supposed to be fun and not your own personal Lucy Sketch!

Place the Shumai in a steamer or steamer like improv. Make sure you don't pack them tightly in the steamer or they may tear apart when you are ready to remove them. Allow enough room (unlike my picture-doh!) for your Shumai to cook. Steam for around five minutes and serve them with your favorite sides.

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