China
lb shrimp, peeled and deveined
½ cup cabbage, boiled, squeezed, and minced
½ cup Harasame noodles, minced
1 egg white
1 Tbsp Rice wine
2 tsp soy sauce
2 tsp sesame oil
2 Tbsp scallions, minced
2 tsp fresh ginger, grated
Salt & pepper to taste
30 wonton wrappers, round
½ cup carrots. shredded
2 fl.oz. soy sauce
6 fl.oz. rice wine/vinegar
Sesame oil (to taste)
Hot pepper flakes ot hot chile paste
1 lb beef, thinly sliced
1 egg white, lightly beaten
1 Tbsp rice wine
1 Tbsp oil
2 Tbsp cornstarch
Pinch of white pepper
1 ½ Tbsp soy sauce
2 Tbsp sugar
2 tsp sesame oil
2 tsp rice vinegar
4 Tbsp chicken stock
3 ½ cups oil, for frying
5-10 dry red chiles
1 ½ Tbsp fresh ginger, minced
1 tsp garlic, minced
3 Tbsp orange zest
4 scallions, 2-inch bias
We were missing ingredients for both, though while making do with what we had, both the shumai and beef dish turned out incredibly delicious. There are no comments I want to make because of how different these recipes were, but they both ended up delicious.
Shumai
Mince shrimp to a coarse paste and place in a mixing bowl with minced cabbage and minced Harasame noodles.
Add egg white, rice wine, soy sauce, sesame oil, scallions and ginger. Mix ingredients thoroughly.
Season with salt and pepper, and then cook a small portion of the filling in a hot skillet. Taste and in case adjust seasoning before using it to fill wontons.
To form Shumai, hold one skin in palm of hand and add 1 heaping teaspoon of the filling to the center
Draw edges of the wrapper upwards to enclose the filling.pinch the wrapper about ⅓ of the way from the top to create a tight “waist” in the wrapper.
Smooth top of Shumai with a wet finger, spoon, or knife.top with a small amount of shredded carrot and repeat until all wrappers and fillings are used.
Place in a steamer pan lined with wet cheesecloth and steam over boiling water for about 15 minutes, or until filling is firm and completely cooked.
Serve immediately with dipping sauce (follows).
Combine all ingredients in a non-reactive mixing bowl.
Mix vigorously until all items are well blended
Serve immediately or reserve for later use.
If used later, shake or mix well before serving, as sesame oil will readily separate from other ingredients
Tangerine Beef
Place sliced beef in a small mixing bowl. Add egg white, wine, oil, corn starch, and pepper. Rest for at least 30 min (better 1 h)
Combine soy sauce, sugar, sesame oil, rice vinegar, and chicken stock in a bowl. Reserve for later use
Heat oil to 375 F and deep fry beef strips in small batches, making sure that strips are separated from each other. Fry until crisp. Remove from oil to a rack.
Consider oil recovery time before deep frying more batches.
Heat a little oil in a wok or skillet. Add dried peppers and cook until darkened.
Add ginger, garlic, and orange peel. Cook briefly.
Add scallions and cook until soft. Add beef and cook until warm.
Add sauce mixture and cook until glossy. Transfer to a serving platter.
Garnish as desired with orange fillets.