No-Wrap Easy Microwave Shumai with Gyoza Wrappers

Name: No-Wrap Easy Microwave Shumai with Gyoza Wrappers
Yield: Makes about 12 pieces
Ingredients: 7 oz (200 g) ground pork; 1/2 onion; 1 tablespoon potato starch (or cornstarch); 1/2 tablespoon sugar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon sake (or dry sherry); Pinch salt and pepper; as needed Vegetable oil,; as needed Corn kernels,; 8 –10 gyoza wrappers (about 8–10 sheets)

ひーはる☆ @cook_40111037

This recipe was featured in Orange Page magazine × Cookpad.

It’s easy because you don’t have to wrap each one, and you’ll get shumai with a unique twist!

Recipe background:
I had a few leftover gyoza wrappers, so I decided to use them for shumai (*^▽^*).

They look great and are perfect for lunchboxes too!

This recipe was featured in Orange Page magazine × Cookpad.

It’s easy because you don’t have to wrap each one, and you’ll get shumai with a unique twist!

Recipe background:
I had a few leftover gyoza wrappers, so I decided to use them for shumai (*^▽^*).

They look great and are perfect for lunchboxes too!

ひーはる☆ @cook_40111037

This recipe was featured in Orange Page magazine × Cookpad.

It’s easy because you don’t have to wrap each one, and you’ll get shumai with a unique twist!

Recipe background:
I had a few leftover gyoza wrappers, so I decided to use them for shumai (*^▽^*).

They look great and are perfect for lunchboxes too!

This recipe was featured in Orange Page magazine × Cookpad.

It’s easy because you don’t have to wrap each one, and you’ll get shumai with a unique twist!

Recipe background:
I had a few leftover gyoza wrappers, so I decided to use them for shumai (*^▽^*).

They look great and are perfect for lunchboxes too!

Saved

Ingredients

Makes about 12 pieces

7 oz (200 g)ground pork
1/2onion
1 tablespoonpotato starch (or cornstarch)
1/2 tablespoonsugar
1 tablespoonsoy sauce
1 tablespoonsesame oil
1 tablespoonsake (or dry sherry)
Pinchsalt and pepper
as neededVegetable oil,
as neededCorn kernels,
8–10 gyoza wrappers (about 8–10 sheets)

Saved

Steps

1

Finely chop the onion and toss it with the potato starch (or cornstarch) in a bowl.
2

Add the ground pork and all the seasonings (sugar, soy sauce, sesame oil, sake, salt, and pepper) to the bowl. Mix well until the mixture becomes sticky.
3

Cut the leftover gyoza wrappers in half, then slice them into thin strips.
4

Lightly oil your hands, shape the meat mixture from step 2 into balls, and roll them over the sliced wrappers to coat evenly.
5

Once the wrappers are evenly attached, gently shape the shumai and arrange them on a plate. (You can add any leftover wrapper strips to soup for a wonton-like effect!)
6

Top each shumai with a corn kernel, cover the plate with plastic wrap, and microwave at 800W for about 4 minutes. If the shumai are firm, they’re done!
7

This recipe was featured in Cookpad × Orange Page’s '5, 10, 15-Minute Perfect Dinner Menus.' Thank you!