Easy And Authentic Shumai Recipe by cookpad.japan
Cooking Instructions 1 Finely chop the onion and mushroom, place in a bowl, and mix in the 3 tablespoons of katakuriko. 2 Mix well and toss until all the diced pieces of onion separate. If the onion is too moist, add more corn starch and adjust. 3 Massage the peeled shrimp with salt, then rinse. Chop into a paste. 4 Combine soy sauce, sake, sugar, oyster sauce, and Chinese soup stock. 5 Add the pork and shrimp into the bowl from Step 1. Add the mixed condiments from Step 4. Knead well until sticky. 6 The filling is done when you knead until the meat becomes slightly white. 7 Spread a shumai skin on the palm of your hand. Place about 25 mm worth of filling on top and wrap it up. 8 Make a hoop with your thumb and index finger. Place the filled skin on top. Press down into shape. 9 Spread paper towels in a well-heated steamer. Align the shumai so that they won't stick together. Steam for 15 minutes. Make sure not to burn yourself. 10 If you are steaming them in a microwave, spread out cabbage or Chinese cabbage leave underneath. It will add moisture and make the shumai extra juicy. 1 Finely chop the onion and mushroom, place in a bowl, and mix in the 3 tablespoons of katakuriko. 1 Finely chop the onion and mushroom, place in a bowl, and mix in the 3 tablespoons of katakuriko. 2 Mix well and toss until all the diced pieces of onion separate. If the onion is too moist, add more corn starch and adjust. 2 Mix well and toss until all the diced pieces of onion separate. If the onion is too moist, add more corn starch and adjust. 3 Massage the peeled shrimp with salt, then rinse. Chop into a paste. 3 Massage the peeled shrimp with salt, then rinse. Chop into a paste. 4 Combine soy sauce, sake, sugar, oyster sauce, and Chinese soup stock. 4 Combine soy sauce, sake, sugar, oyster sauce, and Chinese soup stock. 5 Add the pork and shrimp into the bowl from Step 1. Add the mixed condiments from Step 4. Knead well until sticky. 5 Add the pork and shrimp into the bowl from Step 1. Add the mixed condiments from Step 4. Knead well until sticky. 6 The filling is done when you knead until the meat becomes slightly white. 6 The filling is done when you knead until the meat becomes slightly white. 7 Spread a shumai skin on the palm of your hand. Place about 25 mm worth of filling on top and wrap it up. 7 Spread a shumai skin on the palm of your hand. Place about 25 mm worth of filling on top and wrap it up. 8 Make a hoop with your thumb and index finger. Place the filled skin on top. Press down into shape. 8 Make a hoop with your thumb and index finger. Place the filled skin on top. Press down into shape. 9 Spread paper towels in a well-heated steamer. Align the shumai so that they won't stick together. Steam for 15 minutes. Make sure not to burn yourself. 9 Spread paper towels in a well-heated steamer. Align the shumai so that they won't stick together. Steam for 15 minutes. Make sure not to burn yourself. 10 If you are steaming them in a microwave, spread out cabbage or Chinese cabbage leave underneath. It will add moisture and make the shumai extra juicy. 10 If you are steaming them in a microwave, spread out cabbage or Chinese cabbage leave underneath. It will add moisture and make the shumai extra juicy. 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 Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) 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 Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) 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