Gluten Free Siu Mai – Shaomai – Shumai – Opened Asian Dumplings
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Using shrimp, pork, and/or beef, you can make these gluten free siu mai, open-top dumplings. Called shaomai in Japan and siomai in the Philippines with slight variations, they are often served at dim sum (Chinese-style brunches where they serve several small appetizers). Elsewhere, they are served as appetizers as well as meals. I provide you with filling recipes for Hothot Shaomai, a beef (or minced mutton (sheep), ginger, and scallion filling as well as shrimp and pork shumai. You can even use pork, chicken, and vegetables. You decide!In the Philippines, Siomai is often ground pork, beef, shrimp, among others, combined with vegetables such as green peas, carrots, along with brown sugar and soy sauce.
The Japanese version, Shūmai contains pureed shrimp.
In a large bowl, whisk together tapioca flour, cornstarch, potato starch, rice flour, baking powder, and xanthan gum.
Whisk 1/2 cup + 2 tablespoons water with 1 tablespoon olive oil. Use a pastry cutter or fork to cut the liquid into the dry ingredients to form a stretchy dough, the consistency of raw biscuit dough. Add additional water as needed to create a soft clay-like texture.
Dust the dough lightly with potato starch to make it dry enough to handle easily. If the dough is too dry, add a few drops of water and knead it in.
Dust a rolling surface, rolling pin, and your hands generously with potato starch. Turn out the dough onto the surface. Roll dough out thinly, but not as thinly as possible. You want to prevent tears and the dough from sticking. Add additional flour, as needed. Roll enough dough out so that you will be able to cut out a few 3 to 4-inch circles. Cut them using a biscuit cutter, cookie cutters, or thin-rimmed drinking glass.
To Make the Filling:
In a bowl, add the vegetables and sprinkle with salt. Add the meat/shrimp, sprinkle in the ginger powder, and fresh garlic.
In a small bowl, combine the soy sauce, sesame oil, egg, and if using, brown sugar. Stir until thoroughly combined or the brown sugar dissolves.
To each circle add 1 measuring teaspoon of filling and bring up the sides and pleat them as you go.
At this point, you may freeze them in an even layer, spaced apart. Then store in resealable storage bags in the freezer.
Preheat a little oil in a large nonstick skillet over medium heat.
Add and space dumplings about 1-inch apart. Fry over medium heat until the bottoms are golden browned, about 2 minutes.
Add enough broth to come to 1/2-inch up the sides of the pan. Cover and cook until the broth evaporates, about 4 minutes. Remove lid and continue to cook until the dumpling is firm and all liquid evaporates. (Shrimp usually cooks thoroughly in 4 minutes, however, beef and pork may take longer. You can tell when beef and pork cook thoroughly as the dumpling becomes firm, about 6 minutes total.) Feel free to cut one in half to check for doneness.
Transfer the cooked dumplings to individual plates. Tent with foil and keep warm in the oven. Repeat with the remaining dumplings. Serve warm garnished with thinly sliced chives, thinly sliced scallions/green onion, grated or diced carrot, or a single pea.
Freeze unused dumplings in a single layer. Then store in a zipper storage bag and freeze until ready to use.
To Make the Dipping Sauce:
Whisk all of the dipping sauce ingredients together. Serve aside the dumplings in tiny prep bowls.