Bursting with Edamame! Shumai Dumplings with Wings

Name: Bursting with Edamame! Shumai Dumplings with Wings
Yield: 20 servings
Cuisine: American
Ingredients: 300 grams Thinly sliced pork scraps (or ground meat); 1/4 Onion; 1 piece Ginger; 1 tbsp ●Oyster sauce; 1 tbsp ●Sesame oil; 2 tsp ●Katakuriko; 1 dash ●Salt and pepper; 1 packet Shumai skins; 1 Thin omelet; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

I wanted to make something using lots of edamame and made this. Then I also came up with this coating.

Since the filling is somewhat soft, it may be difficult to keep it's shape. Please coat thoroughly with the coating. It's also fine if you just wrap them up like regular shumai.
Brushing with the katakuriko slurry will create a slippery texture. For 20 dumplings. Recipe by Akechanchi

I wanted to make something using lots of edamame and made this. Then I also came up with this coating.

cookpad.japan @cookpad_jp

I wanted to make something using lots of edamame and made this. Then I also came up with this coating.

Saved

Ingredients

20 servings

300 gramsThinly sliced pork scraps (or ground meat)
1/4Onion
1 pieceGinger
1 tbsp●Oyster sauce
1 tbsp●Sesame oil
2 tsp●Katakuriko
1 dash●Salt and pepper
1packet Shumai skins
1Thin omelet
1Katakuriko slurry

Saved

Steps

1

Place the ginger, onion, pork and ● flavoring ingredients into a food processor in that order. Blend everything together. If using ground pork, mince the ginger and onion before adding to the processor.
2

Remove the edamame from the shells and also remove the thin inner skin. Add to Step 1.
3

Thinly slice the shumai skins.
4

Finely slice the thin omelet and combine with Step 3.
5

For 20 round balls from the Step 2 mixture and coat with Step 4. Since the coating will fall off easily, squeeze them to make it stick better.
6

Place them on a rack and brush the tops with katakuriko slurry. Steam for 15 minutes in a steamer.
7

Optionally enjoy with spicy mustard soy sauce, ponzu sauce, etc.