The recipe for Skinless Moist Shumai.
I love all sorts of dumplings…especially the savory ones✨
I do see much dumplings in Singapore, but it’s always nice to cook your own✨
Today I did not have the skin of the dumplings, and did not feel like working with flours – i did something different.
Skin with shredded egg crepes & cabbage 🥚🥬
Just roll your rounded minced patty in these skins, and steam✨
Really simple, but… kind of gluten free, and really delicious… I hope you like the unique texutre✨✨
Super easy recipe😋
- Egg skin: Prepare some egg crepes, and shred. I used some canola oil. I liked to have some sort of tamago-yaki (Japanese omelette) flavor to it, so I added a hint of sugar & salt.
- Cabbage skin: Shred cabbage, salt, and drain water. Really, that’s all. (tips: If raw and fresh shredded without salt & drain, it will not stick)
- Meat patty: 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. Mix very well (by hand the best) – and shape round.
- Dress patty balls in each skins, and steam – for around 10 min or so until cooked.
Yummmmm!!! I did not really need the soy sauce, but will be good with Asian black vinegar (not quite the same as balsamic), & light soy sauce & perhaps some powdered white pepper/ red beans chili.
🥚🥬🥟🥢🥰❣️✨
シューマイが食べたい、、でも皮がなかった～～。。。ということで、短冊卵風＆キャベツの皮でのシューマイです。
先に反省点をば、、お味としては美味しいのですが、卵、ざく切りにしたら、錦糸卵なんて呼べない状態に。次回は繊細に！
あと、キャベツは春キャベツが彩美しくベストだなぁ、と恋しく思いました。
下味しっかり目だったので、特に辛子＆黒酢以外必要なかったのですが、黒酢やお醤油など、お好みで✨
作り方は、いたってシンプル：
１．錦糸卵衣：溶き卵に隠し味程度の砂糖＆お塩を加えて、サラダ油を引いて薄焼き卵に。
２．キャベツ衣：千切りキャベツに塩をして、水けを絞る
３．餡：豚ひき肉（鳥でも、魚介でも）＋お好きな材料（玉ねぎはみじん切り＆片栗粉を混ぜるとなおナイス）＋ごま油＆醤油等で味付け
４．餡を丸め、それぞれ衣をまとわせ、蒸す
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