551風☆そのまま美味☆ジューシー焼売 
551-Style Delicious Juicy Shumai
Featured in 210 discussions! The secret to its deliciousness is the sweetness of plenty of onions. It's tasty on its own and easy to make in a frying pan. Recreate the long-time favorite from Osaka!
The origin of this recipe: A juicy and flavorful filling for pork buns and shumai, developed through trial and error. It's seasoned well on its own, but you can enjoy it with mustard or ponzu if you like. A family favorite! Even when shared, my parents said, 'I didn't know shumai could be this delicious!' Great for freezing and packing in lunch boxes.
Open in Cookpad AppCooking Instructions
- 1
Finely chop the onion and sauté in a lightly oiled frying pan over medium heat until soft and slightly colored.
- 2
In a bowl, combine the cooled onions from step 1, ground pork, ingredients marked with ☆, and ◎, and mix well.
- 3
Scoop the mixture with a spoon and wrap it in shumai wrappers (a generous amount is recommended!).
- 4
For wrapping reference: Make an 'OK' shape with your thumb and index finger, place the wrapper on top.
- 5
→ Place a generous amount of filling in the center and gently press it into the hole made by your fingers.
- 6
→ Tighten the ring made by your fingers and gently wrap while turning.
- 7
→ Flatten the bottom and top, and attach any excess wrapper to the top of the filling.
- 8
Steam in a steamer or frying pan over medium heat for 15 minutes (make sure they don't touch each other).
- 9
- 10
For steaming in a frying pan: Place a wide plate in the pan, add water below the height of the plate, and bring to a boil. Arrange the shumai on the plate, cover, and steam over medium heat.
- 11
A free-size steamer is convenient! Although not shown in the photo, placing parchment paper on the steamer prevents sticking, so give it a try!
- 12
The main photo is 551-style with no decoration, but adding green peas for color is great!
- 13
For freezing and lunch boxes: After steaming, wrap the desired number in plastic wrap, let them cool completely, then place in a ziplock bag, remove the air, and freeze.
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