Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, soft scallop shumai. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Soft Scallop Shumai is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Soft Scallop Shumai is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have soft scallop shumai using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Soft Scallop Shumai:

1. Get 1 Canned scallops (small) including the juice
2. Take 300 grams Pork mince
3. Take 1/2 ★ Minced Onions
4. Make ready 1 tbsp ★ Katakuriko
5. Make ready 1 tsp ★ Soy sauce
6. Take 1 tsp ★ Sake
7. Make ready 1 tsp ★ Oyster sauce
8. Get 1 ★ Salt and Pepper
9. Take 1 to 3 tablespoons ★ Water
10. Get 1/2 tsp ★ Sesame oil
11. Make ready 30 Shumai skins

Steps to make Soft Scallop Shumai:

1. Use a small can of scallops. Mince the onions.
2. Combine minced pork, canned scallop with its juice, and all ★ ingredients into a bowl, and mix together well.
3. It should look like this.
4. Wrap it up. Place a shumai skin on your lightly gripped hand, and place the filling on top. (That's my husband's hand in the picture.)
5. Turn the shumai skin as you use the dent of your hand to wrap up the filling.
6. When it's almost completely wrapped, place it on a flat surface. Squeeze the sides firmly with both hands, and lift the filling up.
7. If you press the sides firmly, they'll look pretty when steamed.
8. Wrap the steamer lid with a cloth to avoid water droplets from falling on the shumai. Steam in a steamer for 15 minutes, then serve.
9. *I made shiitake mushroom shumai with the same filling. It's the same ingredients, but with 2 to 3 bags of shiitake mushrooms.
10. Top with filling. The katakuriko helps bind the mushrooms and the filling.
11. Top with filling. The katakuriko helps bind the mushrooms and the filling.
12. Cooking time depends on the size of the mushrooms, but usually about 10 to 13 minutes in a steamer. It's ready to eat when the meat is browned and has puffed up.
13. Enjoy with a dipping sauce made from a combination of mustard, vinegar, and soy sauce.

So that is going to wrap it up for this special food soft scallop shumai recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!