Colorful Gluten-Free Shumai Dumplings with Veggie Skin / グルテンフリー野菜の皮でシュウマイ

Colorful Gluten-Free Shumai Dumplings with Veggie Skin

Gluten-free Shumai (Siew mai), steamed dumplings.

Shumai- another wonderful dumplings amongst gyoza, usually minced pork/chicken based filling in a floury skin, steamed.
I felt so much like them, but with the heavy rain outside, I decided to wrap them in whatever I had in my kitchen.

Though home made skin from flour is a dream – this time, with some lettuce & aubergines & eggs as skins.
Idea is so simple – just roll your rounded minced patty in these skins, and steam

[Recipe] How to make? Gluten-Free Shumai Dumplings

【PREP】
1. Stuffing: Whatever you like – it always works with pork / chicken / seafood. I added some minced onion powdered in starch (it really makes difference in the end if powdered… could be either potato/corn starch), minced scallions & shiitake mushrooms, eggs, grated ginger juice, sesame oil & light soy sauce & salt (or oyster sauce). Mix very well (by hand the best) – and round them in balls.

2. SKINS
– Egg skin: Prepare some egg crepes. I liked to have some sort of tamago-yaki (Japanese omelette) flavor to it, so I added a hint of sugar & salt.
– Lettuce / any leafy veggies (spinach, cabbage, etc): Sprinkle some salt, and drain, then wrap. Really, that’s all. (tips: If the green is raw, it will not work as skin. It needs to be salted & softened, to stick around the meatballs)
– Aubergines: I cut in rounds in 4cm height, spooned out 70%, to serve as skin (or shells). I mixed the scooped out aubergine (minced) with the meat, so it will go back in as a filling

３．FINISH
Dress patty balls in each skins, and steam – for around 10 min or so until cooked♨️
Yummmmm!!! With Chinese black vinegar & shredded ginger/ soy sauce & chili oil / perhaps some powdered white pepper & white vinegar.