Shumai is a Japanese-style dumpling made by steaming thin-wrapped minced meat parcels; this version crisps the base in the airfryer with very little oil. The soft top and browned bottom give a different experience from classic steaming.
Mix the ground chicken thoroughly with the finely sliced spring onion, grated ginger, soy sauce, sesame oil and egg.
Place a spoonful of filling in the centre of each wrapper and gather the edges upward, shaping into small open-topped pouches.
Arrange the shumai with space between them in a lightly oiled airfryer basket and cook at 200°C for 10 minutes until the base crisps up; if you do not have an airfryer, you can cook them for the same time on a wire rack in an oven preheated to 200°C.
Remove the shumai from the basket and serve hot with soy sauce.
Leave space between the shumai in the airfryer basket; if they touch, trapped steam keeps the bottoms from crisping. 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.
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