![]() Shumai are usually served hot in small quantities as an appetizer, or as one dish of a multi-course meal. Once you set up the steamer, it only takes a few minutes to cook the shumai. If you do not want to use the carrot method, make sure to line your steamer before cooking. I learned this trick from my favorite dim sum restaurant back in China. In this recipe, I used sliced carrots under each shumai, to prevent it from sticking. If you use a bamboo steamer, you will need a big pot such as a wok to hold the steamer.įor either steamer, you usually need to use a parchment paper liner or cheesecloth to line the basket so the shumai won’t stick. You can either use a stainless steel steamer or a bamboo steamer. You will need a steamer to steam the shumai. ![]() However, I found this step to be helpful when the wrappers have gotten a bit dry, and it makes the wrapping easier. Making shumai usually does not require wetting the wrapper, because you don’t need to seal up the opening. Then use your thumb and index finger to lightly press the top without closing it, while using the other hand to hold the bottom to pack the filling in. If you do not want to fold the pleats, you can simply press the wrapper with the filling so it forms a short cylinder.
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