Dice the carrot, mushroom and green onion. Set aside.
Place ground pork in a bowl. Mince and add ginger. Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt. Massage with hands to mix thoroughly.
Heat the vegetable oil in a heavy skillet or wok. Stir fry pork mixture until no pink remains.
Add mushrooms and carrots. Cook to desired tenderness.
Remove pork mixture from pan to a bowl and add green onions and cooked rice. Mix in olive oil and white pepper.
Line a bamboo steamer with cheesecloth.
Take each wonton wrapper and place one tbsp of filling in the center. Wrap thumb and forefinger into an “O” shape around the wonton. Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
Place 1” of water in the bottom of the skillet or wok. Stack and place steamer over the water and cover.
When the water begins to boil, steam dumplings for 10 minutes.
Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
Serve dumplings warm with your choice of dipping sauce.
Hack: Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
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Chinese shumai dumplings are a popular dish is southern China. They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.
Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!
Place chicken breast(s) in a saucepan and cover with water. Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.
Cover the saucepan with a lid and put it on the stovetop over medium heat. Bring to a simmer and lower heat to medium-low. Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
Remove chicken from water and allow it to cool.* Cut it into thin slices.
Yield: 2.25 cups shredded or diced chicken
Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Hack: Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
Keyword boneless skinless, chicken, easy, fast and easy, healthy, low calorie, low fat, poached, quick and easy
Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.
Preheat the oven to 375℉. Coat a 12-cup muffin tin with baking spray.
Stir two tbsp of lemon juice into the cream and set aside.
Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
Add cream mixture to flour mixture and gently mix just until incorporated. Do not overmix.
Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes.
While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour lemon juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer safe containers for storage.