30 November 2010

Grinding Pork & Shumai

Mmm...pork! Yummy, yummy pig!!! Although I haven't ground a lot of meat, I find it enjoyable every time, and don't think it will ever lose it's appeal. There's just something so fun about shoving cold pieces of raw pig into a little hopper and watching it come out so beautifully ground. And it feels good when you squeeze it between your fingers.

Below you will see new loading tray I received from Aaron's parents a while ago. It just snaps onto the original tray, providing you with 4x's as much room. Which, at first I wasn't sure how necessary it was, until I was loading 5lbs of meat into that baby. And believe me, it was super handy. The Kitchen Aid is a beast, and it really sucks that meat down and chews it up quite fast, and it's great to be able to place a huge mound of meat on top and just help guide it in.
I've read a lot about making sure your meat is super duper cold when you grind it, and I believe that is very true. I've done it with refrigerated meat, and it works okay. But I've found that if I slice up the meat and then throw it in the freezer for 15 - 20 minutes or so, everything stays nice and cold the whole time I'm playing with it.
So what do you do with tons of freshly ground pork? The answer: anything you could ever want. Since I have been trying to fill my freezer with quick-cook foodie goodness, I thought dumplings would be perfect. You really can't go wrong with meat filled things. These shumai are so easy to prepare, they make a ton, and they cook quickly without thawing.

If you plan on freezing some of these, place them on a cookie sheet without touching and put in the freezer for at least 25 minutes. Once they are partially frozen, you can thrown them all into a Ziploc bag or Tupperware container, and they won't stick together! Oh, and use this trick for everything.

Great on their own, you could always add a dipping sauce to these. Something store bought, or do what I do, and just whip up a random concoction of soy cause, sesame seed oil, sesame seeds, and honey. I make something different every time, but one of these days I'll plunk down an actual recipe for you.
Pork, Ginger & Mushroom Shumai
  • 1 3/4 lbs ground pork
  • 1 tbsp minced fresh ginger root
  • 1 cup mushrooms, minced
  • 4 cloves garlic, minced
  • 2 tbsp thinly sliced green onion
  • 4 tbsp soy sauce
  • 3 tbsp sesame oil
  • 1 egg, beaten
  • 100 round wonton wrappers
  • Sliced green onions for garnish
  1. In a large bowl, combine the pork, ginger, garlic, ginger, green onion, soy sauce, sesame oil, and egg. Stir until well mixed.
  2. Lay a wonton wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
  3. Steam over boiling water until the filling is cooked through (5 to 10 minutes). Garnish with green onions.


  1. These look super fancy, what a great idea. You make them sound so much simpler than they look and it is so convenient that you can freeze them for when you need htem.

  2. Thank you! They are very simple and tasty. If you don't have a meat grinder, you can totally use pre-ground pork - even easier!

  3. These look to die for! Yum. Hope you get a chance to check out my blog too. :)