Easy Pan-Steamed Shumai

Name: Easy Pan-Steamed Shumai
Yield: Makes 22 pieces
Ingredients: 7 oz ground pork (200 grams); 1/4 medium onion, finely chopped; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon sake; 1 tablespoon sesame oil; 1 tablespoon potato starch; 22 green peas; as needed Parchment paper,; 1/2 cup water (about 100 ml, for steaming)

キム2 @cook_40429206

These have a bold flavor. I usually use green peas picked out from a bag of mixed vegetables. You can put them on top while still frozen.

Recipe background:
I wanted to make shumai from scratch. You don’t need a steamer for this recipe. Steaming in a pan tastes better than microwaving!

These have a bold flavor. I usually use green peas picked out from a bag of mixed vegetables. You can put them on top while still frozen.

Recipe background:
I wanted to make shumai from scratch. You don’t need a steamer for this recipe. Steaming in a pan tastes better than microwaving!

キム2 @cook_40429206

These have a bold flavor. I usually use green peas picked out from a bag of mixed vegetables. You can put them on top while still frozen.

Recipe background:
I wanted to make shumai from scratch. You don’t need a steamer for this recipe. Steaming in a pan tastes better than microwaving!

These have a bold flavor. I usually use green peas picked out from a bag of mixed vegetables. You can put them on top while still frozen.

Recipe background:
I wanted to make shumai from scratch. You don’t need a steamer for this recipe. Steaming in a pan tastes better than microwaving!

Saved

Ingredients

Makes 22 pieces

7 ozground pork (200 grams)
1/4medium onion, finely chopped
1 tablespoonsoy sauce
1 tablespoonsugar
1 tablespoonsake
1 tablespoonsesame oil
1 tablespoonpotato starch
22green peas
as neededParchment paper,
1/2 cupwater (about 100 ml, for steaming)

Saved

Steps

1

Combine the ground pork, chopped onion, potato starch, and all seasonings in a bowl. Mix well by hand.
2

Line a cutting board with plastic wrap. Shape the mixture into bite-sized balls and arrange them on the board. The size doesn’t have to be exact.
3

Drape a shumai wrapper over each meatball and gently wrap it around the filling.
4

Line a frying pan with parchment paper. Arrange the wrapped shumai upright with some space between each. Top each with a green pea. The shape doesn’t have to be perfect.
5

Carefully lift the edge of the parchment paper and pour water underneath, making sure the shumai don’t get submerged.
6

Cover the pan, leaving a small gap for steam to escape. Start on high heat. Once the water boils, reduce to low heat. Steam for 10 minutes after boiling.
7

Even if some water remains at the bottom, as long as the shumai are cooked through, they’re ready.
8

Carefully transfer the shumai to a plate, making sure not to tear the parchment paper.