Crispy Pan-Fried Shumai (No Steaming Needed!)

Name: Crispy Pan-Fried Shumai (No Steaming Needed!)
Yield: Serves 2–3 servings
Ingredients: 14 oz ground pork (400g); 1/2 onion, finely chopped; About 15 shumai wrappers; About 3 inches (7-8cm) ginger paste (from a tube); 2 tablespoons soy sauce; 1 tablespoon each sesame oil and sake; 2 tablespoons potato starch (or cornstarch); 2 teaspoons sugar; Dipping sauce (soy sauce, mustard), as desired

リーマン飯3150 @cook_40353230

Steamed shumai are great, but these crispy pan-fried ones are so addictive! Recipe background: I wanted to make big, hearty shumai, so I came up with this recipe!

リーマン飯3150 @cook_40353230

Steamed shumai are great, but these crispy pan-fried ones are so addictive! Recipe background: I wanted to make big, hearty shumai, so I came up with this recipe!

Saved

Ingredients

Serves 2–3 servings

14 ozground pork (400g)
1/2onion, finely chopped
About 15 shumai wrappers
About 3 inches (7-8cm) ginger paste (from a tube)
2 tablespoonssoy sauce
1 tablespooneach sesame oil and sake
2 tablespoonspotato starch (or cornstarch)
2 teaspoonssugar
Dipping sauce (soy sauce, mustard), as desired

Saved

Steps

1

In a bowl, combine the ground pork and all ingredients marked with ★. Mix until the pork turns pale and sticky.
2

Once the pork is pale, add the chopped onion and mix again.
3

Shape the mixture into balls slightly smaller than a golf ball. (Adjust size to your preference!)
4

Place a shumai wrapper over each meatball, pinch the wrapper around the filling, and twist it gently against a plate to seal. (This makes wrapping easy!)
5

Before turning on the heat, add oil to a skillet and arrange the shumai with the wrapper side down.
6

Cook over medium heat until the bottoms are golden brown.
7

When browned to your liking, add 2–3 tablespoons (30–50ml) water, cover, and steam over low heat for 15 minutes.
8

Remove the lid, return to medium heat, and crisp up the bottoms. (If there's excess oil or water, blot it with a paper towel.)
9

Plate the shumai with the crispy side up and serve!