knits by sachi

Cooking with Wonton wrappers

on August 11, 2015

I was pleasantly surprised to find this in a small Asian cash and carry grocers.

images (15)

Wonton wrappers.

Now I don’t need to travel all the way to the Chinese supermarket to get them.

These are to make Wontons for a broth or a noodle soup. As a child, I liked the wrapper much more than the stuffing.

I quite often use them to make steamed Shumai.


Shumai, also called siu mai or shaomai, are pork dumplings. It is a type of traditional Chinese dumpling served as dim sum.

Shumai is so easy to make. Zaozi may require a bit of skill, but anyone can make Shumai. It is simple, healthy and delicious. I cook them in a bamboo steamer. My boys get excited whenever they see the bamboo steamer on our dinner table.

Makes 20
200g ground pork
1 Tbsp ginger, grated, keeping the juice
1 green onion
1-2 dried shiitake mushrooms, rehydrated
1tbsp corn flour
Wonton wrappers
Green peas or corn kernels to decorate, optional

2 Tbsp. sake
½ Tbsp. sesame oil
1 tsp. soy sauce
½ tsp. salt
Ground black pepper

Dipping Sauce
Soy Sauce
Rice Vinegar
La Yu or English mustard (Japanese chili oil – optional)

Mince shiitake mushrooms and green onions.

In a large bowl, combine all the ingredients and seasonings and mix well with hands until the mixture becomes sticky.

Form one of your hand as if you are holding a tube. Put a sheet of wonton wrapper on top. Scoop 1 tsp of the mixture on top of the wonton and push it in. Fix the shape with hands and push in a green pea on top. I didn’t have peas, and I used corn kernels instead. You can decorate it however you like.

Place the ones you finish on top of parchment paper or cabbage leaves inside the steamer.


When you are done with wrapping, boil water in the wok. Make sure the water will not touch the bamboo steamer.

When the water is boiling, put the steamer in the wok. Cook over high heat for 7 minutes, reduce the heat and cook further 7 minutes.

You can enjoy variations with Shumai. Pork meat can be replaced with minced shrimps. You don’t really need wrappers either. You can cover them with corn kernels or short grain sticky rice. You can wrap them with cabbage leaves, too.

Let me know if you come up with a new Shumai idea.

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