Beef Shumai with Fish Paste Wrappers

Name: Beef Shumai with Fish Paste Wrappers
Yield: Serves 3 servings
Cuisine: American
Ingredients: White fish fillet, cut into pieces – 3.5 oz (100g); Potato starch – 1/3 cup (40g); 1 pinch Salt –; Lean beef, cut into pieces – 7 oz (200g); Mirin – 2 teaspoons (10ml); Soy sauce – 1 tablespoon (15ml); Water – 1 tablespoon (15ml); 1/2 teaspoon Baking soda –; Sweet potato starch – 1 tablespoon (12g); 1 pinch Ground black pepper –; 2 teaspoons Chopped cilantro –; 2 teaspoons Chopped green onion –; 1 teaspoon Candied yuzu peel, finely chopped –

sumi @sumi_6827609

I saw a Hong Kong-style dim sum recipe that used fish paste for shumai wrappers. I was curious and tried making it my own way. The texture is different from the shumai wrappers I know—just as chewy as the filling. The fish and beef together are so flavorful, and the yuzu peel adds a wonderful aroma. It's so delicious and satisfying!

sumi @sumi_6827609

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Ingredients

Serves 3 servings

White fish fillet, cut into pieces – 3.5 oz (100g)
Potato starch – 1/3 cup (40g)
1 pinchSalt –
Lean beef, cut into pieces – 7 oz (200g)
Mirin – 2 teaspoons (10ml)
Soy sauce – 1 tablespoon (15ml)
Water – 1 tablespoon (15ml)
1/2 teaspoonBaking soda –
Sweet potato starch – 1 tablespoon (12g)
1 pinchGround black pepper –
2 teaspoonsChopped cilantro –
2 teaspoonsChopped green onion –
1 teaspoonCandied yuzu peel, finely chopped –

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Steps

1

Place the fish pieces, 1 tablespoon (10g) potato starch, and a pinch of salt in a food processor. Blend into a paste. Transfer to a bowl and mix in 2 tablespoons (20g) more potato starch until combined. Cover and refrigerate for 2 hours.
2

Dissolve the baking soda in the water.
3

In a clean food processor, add the beef, mirin, soy sauce, sweet potato starch, black pepper, and the baking soda water from step 2. Blend into a paste. Transfer to a bowl and mix in the chopped cilantro, green onion, and candied yuzu peel. Cover and refrigerate for 1 hour.
4

Roll out the fish paste from step 1 to form wrappers. Fill with the beef mixture from step 3 and arrange on a parchment-lined plate. Steam over medium heat for 14 minutes, then turn off the heat and let rest for 3 minutes before serving.