蒸篭で、本格焼売。 
Authentic Steamed Shumai in a Bamboo Steamer
These juicy shumai are far tastier than store-bought versions. Using a bamboo steamer gives them a much fluffier and more delicious texture than microwaving.
About this recipe:
These shumai are so tender they almost melt in your mouth. The number of shumai you get will depend on how much filling you use for each one. The size here is between standard store-bought shumai and jumbo shumai. Each shumai weighs about 1.4 oz (40g): the wrapper is about 0.14 oz (4g), and the filling is about 1.3 oz (36–37g).
Authentic Steamed Shumai in a Bamboo Steamer
These juicy shumai are far tastier than store-bought versions. Using a bamboo steamer gives them a much fluffier and more delicious texture than microwaving.
About this recipe:
These shumai are so tender they almost melt in your mouth. The number of shumai you get will depend on how much filling you use for each one. The size here is between standard store-bought shumai and jumbo shumai. Each shumai weighs about 1.4 oz (40g): the wrapper is about 0.14 oz (4g), and the filling is about 1.3 oz (36–37g).
Cooking Instructions
- 1
Finely chop the onion, white part of the green onion, and ginger.
- 2
In a bowl, combine the ground pork and salt. Mix until the mixture becomes sticky.
- 3
Add the chopped onion, ginger, green onion, and all ingredients marked with ◎ (soy sauce, sake, sugar, potato starch, white pepper, sesame oil). Mix well.
- 4
Wrap the meat filling in the shumai wrappers. (The number of shumai will vary depending on how much filling you use for each.)
- 5
Line a bamboo steamer with napa cabbage leaves and arrange the shumai on top.
- 6
Once the steamer is producing steam, steam the shumai for 10 minutes.
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