Shumai (Chinese Steamed Dumpling)

I know that we can find wrappers for dumplings or shumai easily in asian stores. But I dared myself to make the shumai, including the wrappers. 

It was a lot of work, indeed. But I have 60 sheets of shumai wrappers in my freezer now that could be used anytime I need in the future. So I'm quiet happy. But next time, no, I will prefer go look for those in any asian store.

For Wrappers

3 cups all-purpose flour

1/4 tsp salt

1 cup cold water

For Filling

1 cup ground beef

1 tbsp soy sauce

1/2 tsp salt

1 tbsp apple juice

1/4 tsp white pepper

3 tbsp olive oil

1/4 cup minced green onion

1/4 cup shredded cabbage

2 tsp ground ginger

2 tsp minced garlic

For Sauce

1 cup ground salted peanut

2 tsp minced garlic

3 tbsp ketchup

1 cup hot water

Directions:
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.


While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.


To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.


Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

For the sauce, mix all the ingredients.