Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp

Name: Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp
Yield: 12 servings
Cuisine: American
Ingredients: 200 grams Ground pork; 50 grams Onion; 80 grams Peeled shrimp; 1 pack of 25 Shumai (siumai) skins; 1/2 tsp ◎ Salt; 1 heaping teaspoon ◎ Sugar; 2 tsp ◎ Sake; 2 tsp ◎ Oyster sauce; 1 dash Sesame oil (optional); 1 Vinegar soy sauce or ponzu; 1 Japanese mustard

cookpad.japan @cookpad_jp

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.

■You can use scallops or squid instead of shrimp too. Use any seafood you like. ■They don't have to be jumbo sized either♪ ■Don't steam them too long ,otherwise you will make the dumplings hard. ■At Step 3 coat the filling with shumai skin cut into strips and press firmly. I think the amount of shumai skin is just right. Recipe by Jirojiro

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.

cookpad.japan @cookpad_jp

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.

Saved

Ingredients

12 servings

200 gramsGround pork
50 gramsOnion
80 gramsPeeled shrimp
1pack of 25 Shumai (siumai) skins
1/2 tsp◎ Salt
1heaping teaspoon ◎ Sugar
2 tsp◎ Sake
2 tsp◎ Oyster sauce
1 dashSesame oil (optional)
1Vinegar soy sauce or ponzu
1Japanese mustard

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Steps

1

Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while.
2

Cut the shumai skins in half and slice into 3mm stripes.
3

Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean.
4

Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes.
5

Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce.