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1995-09-07
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===============> S H U I M A I DUMPLINGS <===============
From South China, 'Dumplings' are a misnomer, I believe. These
are really 'open-faced' won tons. Or, at least, best made from
won ton skins or wrappers or their round kin 'gyoza' skins.
Occasionally, I've seen recipes where the pastry for Shui Mai
was made from a dumpling dough recipe and this may be the
source of the confusion.
Shui mai are usually open along their top side, sitting flatly
with their ends pinched closed. They are always steamed once
the filling is added. Since this process doesn't enhance the
color of the wrapper, the fillings are sometimes chosen for their
colors as well as flavor.
Two types of fillings SAVORY and SWEET are used. Thus, they are
very similar to Won Tons.
I recommend buying the won ton skins or the gyoza round skins
for Shui Mai. However, you can make your own.
Below is a sample recipe for 'skins':
*****************************
SKINS makes: 24
*****************************
2 + 1/2 c. flour
1/2 c. water, boiling
1/4 c. water, cold
1 Tbls. lard or shortening
1. Put 2 cups of flour in a bowl. Reserve remainder.
2. Add boiling water and mix well.
3. Add lard and cold water.
4. Knead into a smooth dough. Use reserved flour as necessary.
5. Form into 'french bread' long loaf.
6. Cut into 24 pieces.
7. Roll into a thin two inch circle. Repeat with all pieces.
---------------------------------------------------------------
Below are directions for finishing Shui Mai:
***************************************************************
GENERAL ASSEMBLY AND COOKING OF SHUI MAI
***************************************************************
1. Place a 'skin' across a hollow 'ring' made by your index finger
meeting the tip of your thumb.
2. Using a 'soup' type spoon place a reasonable amount of filling
on the gyoza skin.
3. Depress the filling and skin through the 'ring' leaving an opening
at the top edge.
4. Set shui mai with the open side up, like a boat, or drawstring purse.
5. Press down the filling so it is smooth.
Your shui mai should look something like this:
...........
../ filling \.
/ \.........../ \
/__________________\
6. At this point you can add a green pea or some chopped ham,
crab, mushrooms, scrambled egg, or seaweed in the top
opening for color if you want.
7. In some cases, you can use cabbage, lettuce, or other leaf as
a base upon which to set the filling. Thus, there is no skin
used at all to hold the meat ball.
Assemble all of them before the next step.
STEAMING:
8. Put a good amount of water in your wok. Bring to a boil.
9. Lightly oil the rack or bamboo steamer basket so shui mai
won't stick while steaming. Can also use a cloth.
10. Place basket or rack in wok above boiling water.
11. Place filled shui mai on rack and cover tightly with wok
lid.
12. Steam 5 to 10 minutes or till done.
13. Remove from wok and serve in steaming basket.
All the recipes in this file require you to use either gyoza or
won ton skins for the appetizers. Be sure you have enough on
hand.
The shrimp used in the recipes in this file is uncooked.
---------------------------------------------------------------
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SAVORY FILLINGS:
_______________
***************************************************************
BEEF SHAU MAI Makes: 24
***************************************************************
1 lb. beef, ground 1 Tbls. wine
2 Tbls. coriander, chopped 1/2 Tbls. sesame oil
1 Tbls. orange peel, chopped 1 tsp. sugar
3/4 tsp. salt
24 cabbage leaves 1/4 tsp. pepper
1. Combine wine, sesame oil, sugar, salt, and pepper.
2. Mix coriander and orange peel with the ground beef.
3. Marinade in the wine mixture for 10 minutes.
4. Make meatballs.
5. Place the meatball on a leaf.
6. Steam and serve.
---------------------------------------------------------------
***************************************************************
FOUR FLAVOR DUMPLINGS (shrimp) Makes: 24
***************************************************************
This is complicated to assemble so shape carefully.
5/6 lb. shrimp, shelled Sauce:
1 + 1/2 oz. pork fat 1 Tbls. wine
1 c. bamboo shoots, pre-cooked 1 Tbls. cornstarch
1 Tbls. green onion, chopped 2 tsp. sugar
1 Tbls. ginger root, chopped 3/4 tsp. salt
1/4 tsp. pepper
Toppings:
green onions, chopped
carrot, chopped
egg yolk, soft scrambled
egg white, stir-fry till solid
1. Combine sauce ingredients together.
2. Rinse and devein shrimp. Cut into three pieces.
3. Dice pork fat.
4. Sliver bamboo shoots and squeeze out water.
5. Mix fat, shrimp, sauce, bamboo shoots, and ginger root together.
6. Place a small spoonful of filling on gyoza skin.
7. Now comes the hard part....
You want to make a 'four-leaf clover' shape.
8. Bring the opposite edges together at mid point and seal tightly.
Leave most of these edges open except right at the center.
9. Now bring the open ends in toward the center till they meet
the mid point where the sides are joined. Seal the ends to
that mid point. Be sure to leave four openings along these
edges you have joined. Shape them if necessary.
10. Dust the top of each opening with a different topping so there
are four different colors on this Shui Mai. Repeat.
11. Steam and serve.
---------------------------------------------------------------
****************************************************************
FIVE COLOR HSAO MAI (pork) Makes: 20
****************************************************************
1 large onion, finely chopped 2 Tbls. rice wine
1/2 c. cornstarch 1/2 tsp. salt
1 + 3/4 c. lean pork, ground 1/2 tsp. sugar
1 Tbls. soy sauce
Toppings: 1 Tbls. sesame oil
pinch pepper
seaweed 1/2 tsp. ginger, chopped
3 slices cooked ham
1 small can crab meat
3 mushrooms
2 egg yolks, scrambled
chives
peas
1. Combine cornstarch and onions. Mix well.
2. Mix all the seasonings together ( wine, salt, sugar, soy sauce,
siesame oil, pepper, ginger.
3. Place the ground pork in a bowl and add the seasoning mixture.
Mix well like meat loaf until smooth.
4. Add in the onion mixture and blend well.
5. Assemble shui mai 'dumplings'.
6. Add various toppings, one type to each shui mai.
7. Steam and serve.
---------------------------------------------------------------
***************************************************************
PHOENIX EYE DUMPLING Makes: 24
***************************************************************
This is complicated to assemble so shape carefully.
2/3 lb. pork or beef Sauce:
6 water chestnuts, chopped 1 Tbls. cornstarch
1/3 carrot, chopped 1 Tbls. wine
3 oz. shrimp, shelled 1/2 Tbls. sesame oil
1 Tbls. green onion, chopped 2 tsp. sugar
1 Tbls. ginger root, chopped 3/4 tsp. salt
1/4 tsp. pepper
Toppings:
shrimp, shelled
mushroom, black, chinese, presoftened
1. Combine sauce ingredients.
2. Add meat to sauce.
3. Add water chestnuts, carrot, shrimp, onion, and ginger root.
Mix thoroughly.
4. Place a spoonful of filling on a gyoza skin.
5. Now comes the tricky part... making the 'eye'.
6. Bring two edges of the skin together to meet in the middle,
or fold together. seal the ends at this mid point so you
form a shape similar to a taco or noodle yet open at the new
ends.
7. Now fold together, again, bringing the two open ends toward
the sealed mid point. Folding these two ends toward the middle
should flatten them to a fan shape. Hold a finger on each side
of the mid point as you draw the open ends up with other fingers.
Don't attach the open ends to the mid point or seal the opening
closed.
8. With this new folded shape, the points of the flattened open
ends of the opposite sides will be near each other and should
be sealed together.
9. You should have two long cresents of filling surrounding the
two smaller ovals which form the pupils of the 'eye'.
10. Dust the ovals with the toppings.
11. Steam and serve.
---------------------------------------------------------------
***************************************************************
PORK SHAU MAI Makes: 24
***************************************************************
1 lb. pork loin Marinade:
1 + 1/3 oz. pork fat 1 Tbls. wine
4 black mushrooms, Chinese, presoftened 1/2 Tbls. sesame oil
1 bamboo shoot, precooked 1 tsp. sugar
3/4 tsp. salt
24 Green Peas 1/4 tsp. pepper
1. Make marinade.
2. Dice pork loin, pork fat, mushrooms, and babboo shoot.
Combine and mix well.
3. Add marinade and blend thoroughly.
4. Assemble Shui Mai.
5. Place green pea in center of each Shui Mai.
6. Steam and serve.
---------------------------------------------------------------
***************************************************************
QUAIL EGG SHAU MAI (pork & shrimp) Makes: 20
***************************************************************
1/3 lb. pork loin Sauce:
1/6 lb. shrimp, shelled 1/2 Tbls. wine
1 + 1/2 pork fat or lard 1/2 Tbls. sesame oil
1/2 bamboo shoot, precooked 2 tsp. cornstarch
1 tsp. sugar
20 Quail eggs 1/2 tsp. salt
1/4 tsp. pepper
1. Mix sauce ingredients together.
2. Dice pork loin, shrimp, fat, and bamboo shoot.
3. Place in bowl and add sauce. Mix thoroughly.
4. Boil the quail eggs until hard (about 5 min.). Shell.
5. Place a quail egg in gyoza skin.
6. Top with a spoonful of pork/shrimp mixture.
7. Smooth filling.
8. Turn Shui Mai up-side-down in steamer.
9. Steam and serve.
---------------------------------------------------------------
***************************************************************
SHRIMP SHAU MAI Makes: 24
***************************************************************
1/2 lb. shrimp, shelled Sauce:
2 Tbls. pork fat or lard, ground 1/2 Tbls. wine
1/2 c. water chestnuts, chopped 1/2 Tbls. sesame oil
3 Tbls. coriander 2 tsp. cornstarch
1 tsp. sugar
24 shrimp, shelled with tail intact 1/2 tsp. salt
1/4 tsp. pepper
1. Chop 1/2 lb. of shrimp coarsely.
2. Combine sauce ingredients together.
3. Add sauce to shrimp and mix well.
4. Add water chestnuts and coriander. Blend.
5. Place a spoonful of shrimp mixture on gyoza skin.
6. Top with a tailed shrimp.
7. Cover the tailed shrimp with a skin and wrap the shrimp and
filling together. Leave the tail sticking out.
8. Steam and serve.
---------------------------------------------------------------
***************************************************************
SHU MEI (pork & ham) Makes: 12
***************************************************************
1/2 lb. pork, ground 1/2 tsp. salt
3 Tbls. cornstarch 2 tsp. lighy soy sauce
8 water chestnuts, minced 1/2 tsp. sugar
1/4 c. bamboo shoots, minced 1 tsp. sesame oil
1/4 c. roast/boiled ham, Chinese 1 Tbls. dry sherry
dash of pepper
1. Mix all the ingredients together. Blend well.
2. Assemble shui mai.
3. Steam and serve.
---------------------------------------------------------------
***************************************************************
SIU MAI ( pork & shrimp) Makes: 12
***************************************************************
6 mushrooms, chinese, chopped 1/2 tsp. salt
2 bamboo shoots pinch white pepper
2/3 c. shrimp, shelled 1/2 tsp. sugar
1 green onion 2 Tbls. veg. oil
2 eggs 2 Tbls. cornstarch
12 oz. pork, ground 1 tsp. sesame oil
2 Tbls. peas
1. Finely chop bamboo, shrimp, and green onion.
2. Lightly beat eggs.
3. Combine eggs, mushrooms, bamboo shoots, shrimp, pork, and
peas in a bowl.
4. Add rest of ingredients. Mix thoroughly.
5. Assemble Shui Mai.
6. Steam and serve.
---------------------------------------------------------------
---------------------------------------------------------------
SWEET FILLINGS:
______________
***************************************************************
SWEET RICE SHAU MAI (pork or beef) Makes: 32
***************************************************************
1 + 1/2 c. sweet rice Sauce:
1 c. pork or beef, diced 2 Tbls. soy sauce
1/4 c. mushrooms, black, Chinese 1/2 Tbls. wine
1/4 c. dried shrimp, diced 1 tsp. sugar
1/2 tsp. salt
2 Tbls. green onion tops - 'rings' 1/4 tsp. pepper
2 Tbls. egg sheet, diced
1. Cook the rice.
2. Stir-fry meat, mushrooms, and dried shrimp.
3. Combine sauce ingredients.
4. Add sauce to meat mixture.
5. Add rice to the meat mixture. Mix well.
6. Assemble Shui Mai.
7. Decorate with onion top 'rings' or diced egg sheet.
8. Steam and serve.
---------------------------------------------------------------
[][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][]
===========> W O N T O N <=============
Won tons are something most of us are familiar with in 'chinese'
soup. However, interesting variations are offered as appetizers
both as ordinary starts to your meal and as an element of dim sum.
I recommend buying the 'skins' or 'wrappers' pre-packaged from
your grocer. You can also use, 'egg roll' skins in a pinch.
Just divide them in half.
Won Tons can be either fried or steamed once the filling is added.
I have included both processes.
Below is a sample recipe for 'skins'. I usually buy the ready-made.
************************************************
WON TON SKINS 2 DOZEN
************************************************
2 c. flour, sifted 1 egg, beaten
1/2 tsp. salt (optional) 2 c. water
Preparation: Combine water and egg. Combine flour and salt.
----------- Add the flour to the egg gradually. Blend well.
Heat a skillet or griddle. Brush lightly with oil. Place a
small amount of batter and spread out till thin by swirlling
in skillet (like a crepe). Cook for short time. Do not allow
to brown. Just till can be removed from cooking surface. If
browned, reduce heat. Store under damp cloth till filled.
Do not allow to dry out.
----------------------------------------------------------------
and another:
***********************************************************
WON TON SKINS 4 to 6 servings
***********************************************************
1 lb. flour
2 eggs
water
Preparation: Mix flour and eggs together. Add enough water
----------- to make a dough. Roll out paper thin. Cut pastry
into two inch squares.
---------------------------------------------------------------
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
There are basically two types of dim sum pastry fillings. SAVORY
or not-sweet, and SWEET. Both occur in Won Tons tho' the sweet
type are less common.
***************************************************************
General Assembly and Cooking of Won Tons
***************************************************************
1. Place a 'skin' in the palm of your hand.
2. Using a 'soup' type spoon place a reasonable amount of filling
on the won ton skin.
3. With finger, moisten edge of won ton skin with warm water.
4. Fold won ton over together from the bottom point to the top.
This forms a triangle.
5. Press edges firmly together to seal.
6. If 'home-made' use a mix of cornstarch and water; or beaten
egg and moisten all edges of the won ton to seal.
Your won ton should look something like this:
/ \
/ \
/ \
/ \
/__________________\
Assemble all of them before the next step.
DEEP FRYING:
6. Using peanut oil at high heat. Fry about 4 won tons at a time.
2 to 3 minutes till crisp.
7. I find that once the oil is hot, a medium heat gives me more
control over the browning of the won tons.
8. Use a slotted spoon or wire scoop to remove from hot oil.
9. Drain well on paper towels before serving.
STEAMING:
6. Put a good amount of water in your wok. Bring to a boil.
7. Lightly oil the rack or bamboo steamer basket so won tons
won't stick while steaming. Can also use a cloth.
8. Place basket or rack in wok above boiling water.
9. Place filled won tons on rack and cover tightly with wok
lid.
10. Steam 5 to 10 minutes or till done.
11. Remove from wok and serve in steaming basket.
BOILING:
6. Fill deep pot with about 2 quarts of chicken broth or water.
7. Bring to a boil.
8. Fill with won tons.
9. Cook about 10 minutes or till done.
10. Remove with slotted spoon and serve with dipping sauces.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below are some SAVORY fillings:
***************************************************************
CREAM CHEESE FILLING # 1 Serves: 6
***************************************************************
18 won ton skins
8 oz. cream cheese
Preparation:
1. Mound 1 teaspoon of cream cheese (not softened) in won ton.
2. Assemble and fry.
Variations: Crab and cheese; herb cheeses; exotics such as
'Bailey's'.
Hint: I found the soft cheese spreads too runny when fried.
---------------------------------------------------------------
***************************************************************
CANTONESE FISH (FLOUNDER) FILLING makes: 24
***************************************************************
1 1/2 Tbls. sesame seed oil pepper, black or red pepper flakes
1/2 lb. flounder filet, cubed 1 1/2 tsp. or (1) chicken bouillon
2 cloves garlic, minced 1 1/2 Tbls. water
1/2 c. cabbage, chopped fine 1 tsp. cornstarch
8 scallions, chopped 2 quarts stock or water
4 fresh mushrooms, chopped
2 tsp. lemon juice
Prepartation:
1. Heat 1/2 tsp. sesame oil in wok over low heat.
2. Add flounder cubes and garlic and simmer for 5 minutes. Remove.
3. To wok add rest of oil and cabbage and scallions. Stir-fry
three minutes.
4. Push veggies to side of wok. In center well add mushrooms and
lemon juice. Stir-fry one minute.
5. Return flounder. Add pepper and bouillon. Blend. Simmer two
minutes.
6. Mix cornstarch and water til blended well.
7. Add to flounder mixture in wok. Blend. Simmer til thickened.
8. Remove fish filling from wok to bowl.
9. Assemble won tons and boil.
---------------------------------------------------------------
***************************************************************
PORK FILLING # 1 6 - 7 DOZ.
***************************************************************
1 lb. ground pork 1/2 tsp. salt
1/3 c. water chestnut, 1/8 tsp. pepper
finely chopped 1/2 tsp. fresh ginger, minced
2 green onions, finely 2 tsp. sherry
chopped 1 Tbls. soy sauce
Preparation:
1. Combine all ingredients. Mix well.
2. Mound 1 teaspoon filling in won ton.
3. Assemble and fry.
---------------------------------------------------------------
***************************************************************
PORK FILLING # 2 makes: 18
***************************************************************
8 oz. pork sausage
Preparation:
1. Mound one teaspoon of sausage in center of won ton.
2. Assemble and fry or steam.
Variations: turkey sausage, venison sausage, boudin [cajun] sausage
---------------------------------------------------------------
***************************************************************
PORK FILLING # 3 (Kikkoman) makes: 10
***************************************************************
3/4 lb. pork, ground 1/2 tsp. salt
6 water chestnuts, chopped 1 tsp. cornstarch
1/4 c. green onion, chopped 1 Tbls. soy sauce
1/2 tsp. fresh ginger, grated
Preparation:
1. Combine pork, water chestnuts, onions, soy sauce, salt,
cornstarch, and ginger in bowl. Mix well.
2. Assemble and fry.
---------------------------------------------------------------
***************************************************************
NORTHERN STEAK & SHRIMP FILLING makes: 24
***************************************************************
1/2 lb. steak, shredded 1 zucchini, bhopped
1 Tbls. cider vinegar 1 Tbls. sherry
1 tsp. mustard powder 4 scallions, chopped
1 Tbls. soy sauce 1/2 can (4 oz.) water
1/4 lb. shrimp, deveined, chestnts, chopped
chopped 1 Tbls. cilantro
1 Tbls. lemon juice 1 leek, chopped
Preparation:
1. In bowl combine first 4 ingredients and marinade in refrigerator
for one hour, stirring occasionally. Drain. Reserve marinade.
2. In another bowl combine shrimp and lemon juice. Cover and place
in refrigerator for one hour.
3. Heat oil in wok over low heat. Add meat mixture and leek.
4. Raise heat to high and stir-fry for half minute.
5. Add zucchini and reserved meat marinade. Stir-fry one minute.
Remove.
6. In wok stir-fry shrimp, scaillons, sherry, and water chestnuts
for half minute or until shrimp turn pink. Remove.
7. Combine shrimp and meat mixtures and add cilantro.
9. Assemble won tons and fry or boil.
Variation: use pork instead of steak.
---------------------------------------------------------------
***************************************************************
STUFFED WON TON FILLING (pork and shrimp) makes: 20
***************************************************************
4 oz. pork, ground salt and pepper
1/3 shrimp, ground 1 Tbls. rice wine
2 Tbls. green onion, chopped 1 Tbls. fresh ginger, chopped
Preparation:
1. Combine pork, shrimp, onion, and seasonings. Mix well in bowl.
2. Add rice wine and blend.
3. Add ginger and mix well.
4. Add small amount of water to moisten thoroughly, blending well.
5. Assemble and boil in broth.
---------------------------------------------------------------
***************************************************************
TEXAS WON TON FILLING makes: 18
***************************************************************
8 oz. barbeque beef, chopped
Preparation:
1. Mound 1 teaspoon filling in won ton.
2. Assemble and fry or boil.
---------------------------------------------------------------
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below are some SWEET fillings:
***************************************************************
SWEET BEAN WON TONS Serves: 6
***************************************************************
18 won ton skins
8 oz. sweet red bean paste
Honey
Preparation:
1. Place a won ton skin in the palm of your hand.
2. Place a little of the red bean paste in the won ton.
3. Moisten the edges of the won ton.
4. Fold over, slightly off center.
5. Seal the edges together.
6. Turn inside out by gently pushing the filled center.
7. Heat oil in a wok for deep-fat frying and when hot,
put in 4 of the won tons. Cook until crisp. Remove
to paper towels to drain. Repeat with rest of won
tons.
8. Serve drizzled with honey.
---------------------------------------------------------------
