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野菜が好き。野菜が食べたい。
健康にいいからとか、栄養がなんだとか、そんな理由じゃなくて、
野菜がおいしいから食べたい。
そんな人に贈るアマンダとっておきの野菜たっぷりレシピ

枝豆のシュウマイ Summer Shumai Dumplings

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(16個分)
枝豆 120g
ひき肉 100g
むきえび 80g
玉ねぎ 1/4個
薄力粉 大さじ1/2
XO醤(又は赤みそ)小さじ1/2
焼売の皮 16枚

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1.枝豆はさやから出して、飾り用に16粒を分けておく。エビは包丁でたたく。

2.玉ねぎはみじん切りにし、薄力粉をまぶす。

3.ボールにひき肉、えびを入れ、少し粘りが出るまで混ぜ合わせる。

4.(3)に(2)を加えてよく混ぜ合わせ、飾り用以外の枝豆、XO醤、
塩を加えてさらに混ぜる。

5.焼売の皮の上に(4)をスプーン2杯分くらいのせ、人差し指と親指で輪を
作ってキューッと形を整える。飾り用の枝豆をそれぞれのせる。

6.湯気の上がった蒸し器に焼売を並べ、10分蒸す。

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For some reason, shumai dumplings remind me of train journeys, and specifically of eki-ben. The Yokohama version is kind of ubiquitous – it's always on sale irrespective of where in the country you are, though I suspect I only ever buy it for the little ceramic soy sauce holders, which are adorable.

Anyway, the best thing about shumai is that they're a whole lot easier to make than gyoza, which makes them perfect for sweltering summer nights. I've put in the bit about shaping them with your forefinger and thumb, but essentially you just need to squeeze the skins around the filling to get them to stick, and once you've steamed them nobody can tell the difference! You don't even really need to set aside edamame for decoration as there are a lot in the mix and they seem to rise to the top of the dumplings of their own accord. These freeze well too, so if you're feeling really energetic make a double or triple batch and freeze the leftovers for another night, or nights.

These are really easy and nutritious. I like the texture combination you get with the edamame and the other ingredients, which is kind of intriguing and very delicious. I didn't make a dipping sauce, I ran out of energy (!) so I just served these with a dash of soy sauce, and they were yummy.

Edamame are now hugely popular as a snack food in England and the States, though not as an accompaniment to beer, which is kind of weird!
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アマンダ

アマンダさん
オックスフォード大学卒業後、1993年来日。英会話講師、オンサイト翻訳者を経て、2000年にフリーランス日英翻訳者として独立。言葉へのこだわりの高さから、訳文の評価は非常に高く、現在第一線で活躍中。