Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy and authentic shumai. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Steamed Siomai/Shumai is the most popular dish at any Dim Sum Restaurants. This is delicious, easy and affordable to make at home. Shumai remains as my favorite Dim Sum through the years.

Easy and Authentic Shumai is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Easy and Authentic Shumai is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook easy and authentic shumai using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Easy and Authentic Shumai:

1. Make ready 300 grams Minced pork
2. Get 1 Onion
3. Get 2 Shiitake mushrooms
4. Prepare 100 grams Peeled and deveined shrimp
5. Make ready 3 tbsp Corn starch
6. Prepare 2 bags Shumai skins
7. Make ready 2 tbsp Soy sauce
8. Take 3 tbsp Sake
9. Prepare 2 tbsp Sugar
10. Make ready 1 tbsp Oyster sauce
11. Prepare 1 tbsp Chinese soup stock granules

The Japanese version of shumai is quite easy to make. It only contains pork mince, onion and few typical Japanese seasonings, but it tastes so good. Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with The easiest thing to tell Japanese Shumai apart is the dainty green peas that crown the open steamed dumplings, giving them the characteristic look. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings.

Steps to make Easy and Authentic Shumai:

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.

Shumai (燒賣) are steamed pork dumplings that are perennial favorites at dim sum. In this step-by-step shumai recipe, I show you how to prepare and wrap shumai. Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. You've probably encountered shuumai dumplings in the freezer section of Asian or.

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