Name: Gefilte Shumai Dumplings
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces prepared gefilte fish; 1 tablespoon cornstarch; 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce; 2 tablespoons freshly grated ginger (or 1 tablespoon dried); 3 garlic cloves (grated on a microplane); 2 egg whites; 1 tablespoon rice wine vinegar; 3 scallions (minced); Kosher salt; Freshly ground black pepper; 24 wonton skins (cut into 4 inch rounds, kept moist with a damp paper towel); Garnish: wasabi peas; ½ cup soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon sweet chili sauce; 2 scallions (minced); 1 garlic clove (grated on a microplane)

Gefilte Shumai Dumplings

I served these to thousands of guests when I was Executive Chef for Wolfgang Puck. This quick and fun Jewish/Asian mash-up recipe is easy to make and can be made ahead of serving.

Freeze the dumplings in a single layer and once frozen, transfer them to a reusable freezer bag, where they can be stored for up to 2 months.

Gefilte Shumai Dumplings

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

8 ounces prepared gefilte fish
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons freshly grated ginger or 1 tablespoon dried
3 garlic cloves grated on a microplane
2 egg whites
1 tablespoon rice wine vinegar
3 scallions minced
Kosher salt
Freshly ground black pepper
24 wonton skins cut into 4 inch rounds, kept moist with a damp paper towel
Garnish: wasabi peas
½ cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sweet chili sauce
2 scallions minced
1 garlic clove grated on a microplane

Instructions

Line baking sheet with parchment paper.
Process fish, cornstarch, sesame oil, soy, ginger, garlic, whites, and vinegar in a food processor until a very thick puree.
Fold in minced scallions and season with salt and pepper.
Place a wonton skin on a cutting board. Brush with warm water. Place a teaspoon of filling in the center of wonton and pinch edges together to form crimped border, leaving the center exposed. Push a wasabi pea into the center and place shumai on lined sheet. Cover with damp towel. Continue with remaining filling.
Dumplings can be frozen or cooked immediately. They do not appreciate being refrigerated and will become soggy, so either cook or freeze them!
Steamer method: Heat a pan of water under a steamer basket or tray. Steam dumplings for about 8 to 10 minutes. Serve with dipping sauce.
Pan fried: Heat a non-stick pan, lightly coated with sesame oil, over medium heat. Add dumplings to the pan. Add several tablespoons of water to hot pan and cover immediately. Steam dumplings for 5 to 7 minutes. You might need to taste one to see if it is cooked through! Serve with dipping sauce.
Dipping Sauce
Whisk together soy, sesame oil, chili sauce, scallions, and garlic.