If you like siomai and Sushi you would definitely love Japanese siomai. It is like a Sushi and Siomai that are combined into one!. This Japanese Siomai is really easy and simple to make hope you'll like to try my recipe :).☀ Want to check my Japanese Siomai VIDEO 👇:https://www.youtube.com/watch?v=wUhoHGrPCUw&t=24s

Who doesn’t love a good siomai? Making it at home is easier than you think, and the taste is just unbeatable! This homemade siomai recipe is perfect for sharing with family or enjoying as a snack. With a flavorful filling of seasoned meat, wrapped in a soft dumpling wrapper, and then steamed to perfection, these siomai are juicy, savory, and totally satisfying. Whether you’re new to making dumplings or an expert, this recipe is simple and sure to impress. Enjoy!

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I wanted to make easy siu mai.I used my frying pan for this.-By adding tofu, the siu mai will be very soft and fluffy.-You don't need a steamer. Your frying pan will work well.Place a small dish and large plate on top in a frying pan.-I put siu mai on top of lettuce leaves so they don't stick to the plate. For 4 servings. Recipe by Ashurin

Siu Mai is one of my favorite dim sum dishes. It didn’t originate solely in Guangdong—it spread from the north to the south of China and is known by different names, such as Shaomai, Shumai, and others. The fillings and wrapping methods also vary.The Cantonese version is the most well-known worldwide: thin yellow wrappers filled mainly with pork and shrimp.I haven’t had Siu Mai in a long time, so I decided to try making it myself. The first time, I took a shortcut and used ground pork—honestly, the result was just okay. The second time, I used pork shoulder and chopped it myself, and the taste and texture were completely different! Don’t believe me? Try it yourself! 😁(Of course, my seasoning was a bit off the first time…😅)If you’re short on time, you can use ground pork, but it’s best to mix in some pork fat for better texture.Homemade Siu Mai is easier than you think—give it a try!English recipe here 👇https://easycookworld.blogspot.com/2021/07/siu-mai.htmlIf you like our recipes, please follow our Facebook page~😊Facebook: Easy Cook at HOME

These easy shumai are delicious even when cold, making them perfect for lunchboxes! Using ground chicken and fish cake wrapped in cabbage also helps cut calories.The origin of this recipeI was thinking of creating a healthy dish that's gentle on the body.

My mother has been making these shumai for a long time.When filling the dumplings, I use two disposable chopsticks to neaten up the shape. Even if the dumplings are a bit misshapen, after they are steamed you won't notice it much. If you are steaming them in a microwave, the cooking time varies depending on how many you're cooking. I think it's about 4 to 5 minutes per 10 shumai, covered with plastic wrap. Recipe by *tsumuji mama *

I revived a recipe I learned a long time ago at a cooking class.You can omit the peeled shrimp, but please make sure to use canned scallops, even cheap ones. The filling comes together well without a binder like katakuriko potato starch flour.Japanese leek is much better than regular onion in this too.Just combine all the ingredients and mix together. They'll be fighting over these, so make a lot! Everyone can easily eat at least 10 of these. They are so different from the store bought ones! Homemade shumai are the best by far! For 30 shumai (siumai) dumplings. Recipe by Pokuchan

I saw a Hong Kong-style dim sum recipe that used fish paste for shumai wrappers. I was curious and tried making it my own way. The texture is different from the shumai wrappers I know—just as chewy as the filling. The fish and beef together are so flavorful, and the yuzu peel adds a wonderful aroma. It's so delicious and satisfying!

It is my comfort food when I was a kid and this recipe was taken from my mom originally recipe. So, let’s cooked it and Enjoyy🤤😍😍

No need for shumai wrappers! Just roll up napa cabbage leaves for delicious shumai. You can steam them right in a skillet—no steamer required!Recipe background:I made cabbage shumai in the spring, so for winter, I created this version using napa cabbage.Cabbage Flower Shumai [ID19786955]

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).