CWS4322
Chef Extraordinaire
Next time I drag out the deep fat fryer, I'm making these! Thanks for the recipe!That is going into a Bento!
Next time I drag out the deep fat fryer, I'm making these! Thanks for the recipe!That is going into a Bento!
Hi everyone, here is a nice recipe for Shumai:
24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas
Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat.
The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.
http://www.mediafire.com/?707ca1xzc936xu6
A single new thread for Japanese Cuisine? Not feasible. But what you are asking for anyway is how to get started with it, and I have good recommendations, from easy pub food to beyond scary:
I had only one experience in my life at a Japanese restaurant. You know the type. You all sit around with strangers while the cook shows off his skills.
I wouldn't really call them Japanese restaurants, at least in the authentic sense. I believe the "teppan" style of cooking was primarily created for the Western market after WWII.
This post is from 2012, so the original poster (OP) probably won't see your response.
First up is an utterly-informal approach to loud, boozy food: Izakaya: The Japanese Pub Cookbook.