Skinless Moist Shumai

Name: Skinless Moist Shumai
Yield: 15 servings
Cuisine: American
Ingredients: 300 grams Ground pork; 1 medium Onion; 3 tbsp Katakuriko; 2 tsp Grated ginger; 1 tbsp Soy sauce; 1 tbsp Sugar; 2 tbsp Sake; 2 tbsp Sesame oil; 1 Salt and pepper; 1 Katakuriko (to finish)

cookpad.japan @cookpad_jp

It was too much trouble wrapping them, so I came up with a twist.

It's better to spread parchment paper on the bottom of your steamer.
Place your steamer on top of water that's already boiling.
Cook it constantly on high heat. For approx. 12 to 15 dumplings. Recipe by Cosy19

It was too much trouble wrapping them, so I came up with a twist.

cookpad.japan @cookpad_jp

It was too much trouble wrapping them, so I came up with a twist.

Saved

Ingredients

15 servings

300 gramsGround pork
1 mediumOnion
3 tbspKatakuriko
2 tspGrated ginger
1 tbspSoy sauce
1 tbspSugar
2 tbspSake
2 tbspSesame oil
1Salt and pepper
1Katakuriko (to finish)

Saved

Steps

1

Mince the onion roughly (7-8mm to 1cm) and coat with katakuriko.
2

Combine the ground pork with grated ginger, soy sauce, sugar, sake, sesame oil, salt, and pepper. Mix everything together with your hands.
3

Add the onion coated with katakuriko and mix briskly. Form into balls about 3 cm. Coat the surfaces with katakuriko, and put in the steamer.
4

Steam over high heat for about 12-13 minutes to finish! Serve with Japanese mustard, soy sauce, vinegar and soy sauce, or anything you like!