When I tried to make shumai 焼売 the first time, things did not go well. The skin did not adhere to the meat filling. In an effort to salvage the situation, I ended up converting the shumai into wanton noodle soup. So, this is the second try at making shumai. This time I was more careful to wrap the filling and pinched the sides of the wonton skins. It was a qualified success. I made this as a lunch over the weekend.
The wonton skins adhered much better than in the previous version.
I should still try harder. The top portion was stuck together but toward the bottom was a bit loose.
I served it with rice vinegar with white pepper and soy sauce.
As a side, I served cucumber and tomato (skinned and cut Campari tomato) mixed with masago (small hatchlings – which was previously frozen) dressed with sweet vinegar.
I very quickly made the filling with ground pork, chopped ginger, and chopped scallion seasoned with sesame oil, salt and pepper. I just wanted to try making the shumai again; I was challenged to make the wonton skins stick better. I was more careful to press the side to the filling and also let it sit for 10 minutes before steaming hoping the moisture from the filling would permeate the wonton skin.
I also got a new bamboo steamer (#1) with a perforated parchment paper insert(#2) which prevents the steamed items from sticking to the bottom of the steaming tray. With this new contraption, I could space the shumai so that they did not touch and would not stick to each other (#3). I steamed the shumai for 10 minutes and they came out OK. They at least did not stick to the bottom of the tray or each other.
Although I still need to refine the way I form shumai, I’m getting there. Or maybe, I should stick to making gyouza.