Stuffed vegetables and leaf rolls
Shumai are Japanese dumplings traditionally made by steaming a minced-meat filling wrapped in thin pastry. In this version, the bases are crisped in an air fryer with a little oil while the tops stay soft, giving them a different texture from fully steamed shumai.
Thoroughly mix the minced chicken with the finely chopped scallion, grated ginger, soy sauce, sesame oil and egg.
Place a spoonful of filling in the center of each wrapper. Gather the edges upwards to form a small pouch, leaving the top open.
Arrange the shumai with space between them in a lightly oiled air-fryer basket. Cook at 200°C / 390°F for 10 minutes, until the bases are crisp. If you do not have an air fryer, cook them for the same time on an oven rack in an oven preheated to 200°C / 390°F.
Remove the shumai from the basket and serve hot with soy sauce.
Leave space between the shumai in the air-fryer basket. If they touch, steam can become trapped and the bases may not crisp. Allergens: contains wheat (gluten), egg and sesame.
İlk kez airfryer'da dumpling denedim, tabanları gerçekten güzel çıtırlaştı ve buharda pişenden daha az yağlı hissettirdi. Kesinlikle tekrar yapacağım, sepette fazla sıkışık dizmemeye dikkat ettim.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.