When I saw this recipe for Pork Shumai with Vinegar-Soy Sauce in Justin Chapple’s Just Cook It! I practically jumped up and down. Monash University had recently given the low FODMAP Green Light to wonton wrappers and we have been meaning to give them some bandwidth. And, not only do these shumai look fancy enough for a party, but they are actually easy to make and knowing that they come from Justin means the recipe will work beautifully!
FODMAP IT! ™
When we take an existing recipe and bring it into our FODMAP IT!™ program we are often facing many unknowns. If the recipe is from a book written by an author that we are unfamiliar with, we have no assurance that the recipe is a “good” recipe.
What makes a good recipe? It will have been properly developed, tested and written in such a way as to help the user have success. That’s what we do in our Test Kitchen and that’s what we KNOW Justin does with every recipe he publishes. So we were very excited to receive and review his new book, Just Cook It!
It is always a fun endeavor for me to thumb through a conventional cookbook and see what recipes are low FODMAP appropriate or just need a very gentle tweak.
For this recipe we just needed to specify that the scallions be the greens only, and that the flour and chile sauce be a low FODMAP choice. Also check out his Mexican-Style Street Corn with Lime Mayo, which only needed an adjustment is serving sizes.
At FODMAP Everyday® we strive to show you how you can live a low FODMAP lifestyle while still working from your favorite cookbooks and magazines – Justin’s recipes are a perfect example how you can THRIVE on the low FODMAP diet.
Sambal Oelek is a spicy red chile condiment that contains vinegar and sometime salt and this is the kind you should buy. There are versions that contain garlic and even shrimp or possibly onion. Garlic and onion, being high FODMAP, should not be part of the ingredient list. Luckily, the plain and simple kind is easy to find – just read the lables! We love this one.
From Justin: If you’ve ever wanted to make your own Chinese dumplings but felt nervous about your folding abilities, friends, this is the recipe for you. Shumai are probably the easiest dumplings to whip up because you don’t have to worry about sealing the edges: You just fold the wrapper up around the filling, leaving the top open like a little cup. Shumai look a little rustic, but I think that’s what makes them so pretty. I always double the recipe so I have extra in the freezer for unexpected guests or a fast weeknight meal.
PORK SHUMAI WITH VINEGAR –SOY SAUCE is excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Pork Shumai with Vinegar-Soy Sauce
This incredible - and incredibly easy - Pork Shumai with Vinegar-Soy Sauce is from Just Cook It!, a fantastic new book by Justin Chapple.
Makes 16 dumplings; servings size 2 to 3 dumplings
- ½ pound ground pork
- 4 scallions, green parts only, minced, plus more for sprinkling
- 3½ tablespoons peeled and minced fresh ginger
- 3½ tablespoons low-sodium soy sauce, divided
- 3½ tablespoons unseasoned rice vinegar, divided
- 1 teaspoon toasted sesame oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Low FODMAP, gluten-free all-purpose flour, for dusting
- 16 round wonton wrappers
- Canola oil, for greasing
- Low FODMAP Asian chile sauce, such as sambal oelek, for serving
- In a medium bowl, mix the pork with the scallions, ginger, 1½ tablespoons of the soy sauce, 1½ tablespoons of the vinegar, ½ teaspoon of the sesame oil, the salt, and the pepper.
- Lightly dust a large baking sheet with flour. Hold one wonton wrapper in your palm, keeping the rest of the wrappers covered with a damp paper towel. Place a barely rounded tablespoon of the filling in the center and fold the wrapper up around the filling, pinching the edges all around to form an open cup (it’s okay if you pinch the wrapper with some of the meat; it doesn’t need to be perfect). Transfer the dumpling to the baking sheet and cover with a damp paper towel. Repeat with the remaining wrappers and filling.
- Fill a large saucepan with ¾ inch of water and put a metal steamer basket in the bottom. Lightly oil the steamer basket and then bring the water to a simmer. Add half the dumplings to the steamer basket, cover partially, and steam over medium-low heat until firm, about 8 minutes. Transfer to a small platter and tent with foil. Repeat with the remaining shumai.
- Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 tablespoons vinegar, and ½ teaspoon sesame oil. Sprinkle with additional minced scallions and serve with the shumai and sambal oelek.
DO IT AHEAD
- The formed uncooked shumai can be refrigerated in an airtight container overnight. Alternatively, freeze the uncooked dumplings on the floured baking sheet and when firm, transfer them to a plastic bag and freeze for up to 1 month. Don’t defrost them before cooking; just cook them for a couple of minutes longer.