Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, japanese shumai. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
The Japanese version of steamed dumpling, shumai (シュウマイor 焼売), also called shao mai, is quite easy to make. See the video below the recipe to believe it. It tastes like the ones you get at restaurants and is certainly much better than the frozen shumai you can buy at Asian grocery stores.
Japanese Shumai is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Japanese Shumai is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook japanese shumai using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Japanese Shumai:
- Prepare 300 g ground pork
- Make ready 300 g onion (chopped coarsely)
- Take 1 Japanese leek (chopped)
- Take 20 g ginger (chopped)
- Get 100 cc corn starch
- Take green peas (1 green pea per 1 shumai) (frozen or fresh)
- Get shumai skins (1 shumai per 1 skin)
- Make ready *2 tbsp soy sauce
- Take *1 tbsp mirin
- Take *1 tsp salt
- Make ready *1 tsp sesame oil
Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with green pea. Yokohama Chinatown (横浜中華街, Yokohama Chūkagai) is Japan's largest Chinatown located in my hometown Yokohama. Shumai- this is the Japanese variation. The difference is that the filling is normally simpler like ground pork and minced onions and some seasoning for flavor.
Instructions to make Japanese Shumai:
- Mix onion and corn starch by hand in a bowl.
- Combine ground pork, Japanese leek, ginger, and * marked ingredients by hand in another bowl, and add Step ① 's mixture. Stir well.
- Make mixture into round balls and place on the steaming paper (cooking sheet). When you place, leave a space in between each shumai.
- Cover shumai with a skin, push shumai skins by grasping by hand. Make a little hole on the top of each shumai, put green peas and push lightly.
- Steam them for 10~15 mins over high heat.
Siomay- an Indonesian version that uses mainly fish (usually tuna), tofu, hard-boiled eggs, and steamed potatoes topped with peanut sauce and sweet soy sauce. Although shumai is a Cantonese dish, the one I'm sharing with you today is not the ones you see at Dim Sum. Like Americans, the Japanese have also interpreted and reinvented foreign cuisine. The recipe for today's shumai is the one made popular in Japan. The ones I used to eat at home.
So that is going to wrap this up for this exceptional food japanese shumai recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
