Cuisine : Kawasaki Shumai: Introduction and Detailed Preparation of the Japanese food

 

Kawasaki Shumai (川崎焼売) is a specialty dish from Kawasaki City in Kanagawa Prefecture, Japan. Unlike traditional shumai, which are Chinese-style steamed dumplings, Kawasaki Shumai features a uniquely Japanese twist with flavors and preparation techniques tailored to local tastes. It is renowned for its soft, juicy filling made from pork, onions, and other umami-rich ingredients, all wrapped in a delicate shumai wrapper and steamed to perfection.

Kawasaki Shumai became popular due to the influence of Yokohama’s Chinatown and has evolved into a regional favorite served in restaurants, bento boxes, and home kitchens. The dish is celebrated for its balance of flavors—savory, sweet, and slightly aromatic—making it a comforting and satisfying meal or snack.

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How to Prepare Kawasaki Shumai

Ingredients (Makes about 20 shumai)

For the filling:

200g ground pork

50g minced shrimp (optional, for added flavor)

1/2 onion, finely chopped

2 tablespoons cornstarch or potato starch

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon grated ginger

1/2 teaspoon salt

1/4 teaspoon white pepper

For the wrappers:

20 shumai wrappers (round or square)

For steaming:

Lettuce leaves or parchment paper to line the steamer

Water for steaming

For garnish (optional):

Green peas or small pieces of carrot (for decoration)

Preparation Steps

1. Prepare the Filling:

In a mixing bowl, combine the ground pork, minced shrimp (if using), and finely chopped onion.

Add the cornstarch, soy sauce, oyster sauce, sesame oil, sugar, grated ginger, salt, and white pepper.

Mix the ingredients thoroughly until the filling becomes sticky and well-combined. Use your hands or a spatula to ensure even mixing.

2. Prepare the Wrappers:

Place a shumai wrapper in the palm of your hand.

Add about 1 tablespoon of filling to the center of the wrapper.

Use your fingers to gather and pleat the edges of the wrapper around the filling, leaving the top open. Press gently to shape it into a round dumpling.

Repeat with the remaining wrappers and filling.

3. Decorate (Optional):

Place a green pea or a small piece of carrot on top of each shumai for decoration.

4. Prepare the Steamer:

Line the steamer with lettuce leaves or parchment paper to prevent sticking.

Add water to the steamer base and bring it to a boil.

5. Steam the Shumai:

Arrange the shumai in the steamer, ensuring they are not touching each other to allow even cooking.

Cover the steamer with a lid and steam over medium-high heat for 8-10 minutes, or until the filling is fully cooked.

6. Serve:

Carefully remove the shumai from the steamer using tongs or chopsticks.

Serve hot with dipping sauces such as soy sauce with vinegar, chili oil, or Japanese mustard (karashi).

Tips for Success

Wrappers: If shumai wrappers are unavailable, wonton wrappers can be used as a substitute. Trim them into circles if desired.

Filling Variations: Add finely chopped vegetables like water chestnuts or mushrooms for extra texture.

Steam Alternative: If you don't have a steamer, use a heatproof plate set over a pot of boiling water, covered tightly with a lid.

Storage: Uncooked shumai can be frozen. Place them on a tray, freeze until firm, then transfer them to a sealed bag. Steam directly from frozen for a slightly longer time.

Enjoy your Kawasaki Shumai as a flavorful appetizer, snack, or addition to a meal!