Iris Tsai's Pork Shumai

Click a category
to see more recipes

Appetizers Antipasto Asparagus Mushroom Tarts Bobby's Mediterranean Salsa Cajun BBQ Shrimp Cajun Popcorn (fried crawfish) Calamari Crab Salad Deviled Eggs Goat Cheese with Marinara Green Olive and Artichoke Tapenade Green Olive and Basil Tapenade Italian Quesadillas Pesto Prosciutto Wrapped Scampi Quesadillas Roasted Red Pepper Dip Sausage Balls Seven Layer Dip Stuffed Mushrooms

Meats Antipasto Beef Stroganoff Bistro Steaks with Pan Sauce Cantonese Red Roast Pork Chamorro Marinade Cuban Sandwich Gyros with Tzatziki Sauce Iris Tsai's Pork Shumai Jerk Pork Spareribs Jerk Sauce Kim's Meatloaf Lamb Chops with Olive Salsa Marinated London Broil Mom's Meatballs Moroccan Lamb Burgers New Orleans Muffuletta Nonnie's Sauce Orecchiette and Ground Veal Penne with Cabbage and Sausage Polpette (torpedo meatballs) Pork Chops with Caper Sauce Shepherd's Pie Short Ribs Provencal Stuffed Pork Chops Sweet and Sour Pork Teriyaki Marinade Tuscan Ragu Sauce Veal Milanese Veal Pestata Veal Piccata Veal Saltimbocca

Pasta Capellini del Mare Farfalle with Asparagus and Prosciutto Fettuccini with Portabella and Asparagus Greek Pasta Salad Lasagna Linguini with White Clam Sauce Marinara Sauce Mediterranean Pasta Mom's Meatballs Nonnie's Sauce Orecchiette and Ground Veal Penne with Cabbage and Sausage Pesto Ravioli, Three Cheese Seafood Pasta Stuffed Shells Tortellini with Porcini Mushroom Sauce Tuscan Ragu Sauce

Pizza Pizza Dough, Thin and Crispy Pizza, Greek Style Pizza, Mediterranean Chicken Style Pizza, Mediterranean Vegetable Style Pizza Sauce Pizza, Seafood Scampi Style Pizza, Spanish Style

Poultry Brunswick Stew Chamorro Marinade Chicken Casserole Chicken Cordon Blue Chicken Lucia Chicken Paprika Citrus Tarragon Chicken Coq au Vin Cornish Hens a l'Orange Duck Breast with Pinot Noir Sauce Fried Chicken Greek Marinade for Chicken Italian Chicken Stew Jambalaya Kelaguen Lemon Chicken Rice-A-Roni Mediterranean Pasta Nanny's Baked Chicken Oriental Chicken Salad Roasted Rosemary Chicken Sesame Chicken Teriyaki Marinade Tuscany Stuffed Chicken Warm Chicken Salad

Salads, Sauces, Marinades Bearnaise Sauce Blue Cheese Dressing Caesar Dressing Chamorro Marinade Chopped Salad Cole Slaw, Creamy Style Cole Slaw, NC BBQ Style Goat Cheese and Walnut Salad Hearts of Palm Salad Hollandaise Sauce Panzanella Potato Salad with Cucumber Remoulade Taco Sauce Tartar Sauce Thousand Island Dressing

Seafood Cajun B-B-Q Shrimp Cajun Popcorn (fried crawfish) Calamari Capellini del Mare Crab Salad Crab Salad in a Pita Crab Stuffed Flounder Crawfish Etouffee Egg Rolls with Shrimp Fish and Chips Fresh Fish with Citrus Bagna Cauda Greek Baked Fish Grilled Fish Grilled Tuna with Olive Salad Jambalaya Linguini with White Clam Sauce Lobster Tails Nanny's Baked Fish Paella of Seafood Poached Fish Porcini Crusted Scallops in Beurre Blanc Prosciutto Wrapped Scampi Salmon Patties Salmon Salad Nicoise Seafood Pasta Shrimp and Grits Shrimp Creole Shrimp Scampi Shrimp with Spanish Rice Shrimp with Feta Cheese Shrimp with Prosciutto and Basil Steamed Mussels Steamed Shrimp Thai Shrimp with Asparagus uneke Maryland Crab Cakes

Sides, Etc. Baked Macaroni and Cheese Beer Batter Onion Rings Biscuits Black Pepper and Thyme Popovers Bruschetta Caprese Cheese Grits with Sausage Cornbread Cornbread Dressing (stuffing) Cornbread Muffins Creole Seasoning Crispy Waffles Guam Fried Rice Pain Perdue (french toast) Pancakes Pancit Pommes Frites (real french fries) Risotto with Porcini Steph's Potatoes Thai Garlic-Basil Rice Twice Baked Potatoes

Sweets Apple Crisp Apple Pie Baklava Banana Nut Muffins Banana Pudding Blueberry Muffins Buckeyes Chocolate Chip Cookies Chocolate Chocolate Cookies Chocolate Mousse Chocolate Pound Cake Chocolate Pudding Coffee Cake Cream Cheese Pound Cake German Chocolate Cupcakes Lemon Meringue Pie Mini Crumb Coffee Cakes Oatmeal Cranberry Cookies Orange Peel Candy Peach Cobbler Peanut Butter Cookies Pumpkin Pie Russian Teacakes Sugar Cookies Sweet Potato Pie

Vegetables Braised Leeks Broccoli Casserole Broccoli Rabe (rapini) Brussel Sprouts with Pancetta Candied Sweet Potatoes Creole Succotash Green Bean Casserole Grilled Vegetables Hollandaise Sauce Potatoes au Gratin Potatoes Lyonnaise Red Beans and Rice Roasted Potatoes Spinach and Cannellini Beans Steph's Potatoes Twice Baked Potatoes

Based on an excellent recipe from the mother of Chef Ming Tsai, Iris, these shumai are simply out of this world. Shumai are Chinese dumplings. There are many ways to make shumai. Also included is our own dipping sauce. Here is a link to the Simply Ming website where you can find the original recipe.

Preparation Time: 30 minutes Serving Size: about 20 dumplings

The Shumai (dumplings)

1/2 pound ground pork
1/4 cup shiitake mushrooms, rehydrated and chopped (1/2 ounce dried)
2 tablespoons Italian parsley, chopped
1 teaspoon grated fresh ginger
1 teaspoon minced garlic

1 tablespoon sesame oil
1 tablespoon sake
1 teaspoon oyster sauce
kosher salt and fresh cracked black pepper to taste
1 package wonton wrappers, corners cut off

Pour hot water over dried mushrooms in a bowl and allow to rehydrate about 15 minutes. When soft, drain, dry and chop. In a large bowl combine pork, chopped mushrooms, parsley, ginger, garlic, sesame oil, sake, oyster sauce and salt and pepper to taste. Mix well but do not over work. Place one tablespoon of the mixture in the center of one wonton wrapper. Form your index finger and thumb into a circle and press the filled wonton through to allow the wrapper to come up the sides. Press the wrapper to the filling allowing the mixture to be exposed at the top. Place on a parchment lined baking sheet and continue until all filling is used.

Place a flat steamer basket in a skillet just large enough to fit it. Add water to come below the steamer basket. Line the steamer basket with a piece of parchment paper and turn heat to medium. When the steam starts, space the dumplings on the lined steamer basket allowing 1/4 inch room between them. Gently steam for 10 minutes. Remove and serve with our dipping sauce.

Dipping Sauce

Kikkoman soy sauce Thai fish sauce	sugar grated fresh ginger
There are no exact proportions to this sauce. Start with about 1/4 cup soy and then add a splash or two of fish sauce and a good pinch of sugar. Mix to dissolve the sugar. Taste and adjust until you have a balance between salty and sweet. Now add grated ginger and stir.

uneke.com Home Cookbook
[Appetizers] [Meats] [Pasta] [Pizza] [Poultry] [Salads, Sauces, Marinades] [Seafood] [Sides, Etc.] [Sweets] [Vegetables] [Recipe List]
Updated Saturday, February 04, 2012
copyright © 1998–2012 uneke.com. All rights reserved. Content Rating