Easy Fluffy Shumai (Siumai) Dumplings Recipe by cookpad.japan
Cooking Instructions 1 Put all the ingredients except for the skins in a food processor, and pulse (Don't process too much or the onion will become too watery. Stop when it's still pretty coarse.) 2 When it's about this mixed, it's good! (The photo shows a double batch or 400 g of ground pork.) 3 Cut up the shumai skins. Cut in half, then shred into 5 mm strips and separate the pieces into a bowl. 4 Form balls from the meat mixture with 2 spoons, and put into the bowl with the shumai skins. Roll around to coat with the skin strips. 5 Heat a steamer in the meantime. 6 Oil the bottom of a steamer, and put in the shumai dumplings, leaving space in between. Steam over low to medium heat for about 10 minutes. When the skins turn translucent, they're done. 1 Put all the ingredients except for the skins in a food processor, and pulse (Don't process too much or the onion will become too watery. Stop when it's still pretty coarse.) 1 Put all the ingredients except for the skins in a food processor, and pulse (Don't process too much or the onion will become too watery. Stop when it's still pretty coarse.) 2 When it's about this mixed, it's good! (The photo shows a double batch or 400 g of ground pork.) 2 When it's about this mixed, it's good! (The photo shows a double batch or 400 g of ground pork.) 3 Cut up the shumai skins. Cut in half, then shred into 5 mm strips and separate the pieces into a bowl. 3 Cut up the shumai skins. Cut in half, then shred into 5 mm strips and separate the pieces into a bowl. 4 Form balls from the meat mixture with 2 spoons, and put into the bowl with the shumai skins. Roll around to coat with the skin strips. 4 Form balls from the meat mixture with 2 spoons, and put into the bowl with the shumai skins. Roll around to coat with the skin strips. 5 Heat a steamer in the meantime. 5 Heat a steamer in the meantime. 6 Oil the bottom of a steamer, and put in the shumai dumplings, leaving space in between. Steam over low to medium heat for about 10 minutes. When the skins turn translucent, they're done. 6 Oil the bottom of a steamer, and put in the shumai dumplings, leaving space in between. Steam over low to medium heat for about 10 minutes. When the skins turn translucent, they're done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken Crispy Gyoza Dumplings with Bean Sprouts and Garlic Chives Rich, Juicy Gyoza with Mixed Mince Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp Crispy Gyoza Dumplings with Bean Sprouts and Garlic Chives Rich, Juicy Gyoza with Mixed Mince Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp