Juicy and Tender Scallop Shumai

Name: Juicy and Tender Scallop Shumai
Yield: Makes 30 pieces
Ingredients: 1 small can scallops (with liquid, about 2.8 ounces/80 grams); 10 1/2 ounces ground pork (300 grams); 1/2 onion, finely chopped; 1 tablespoon potato starch (or cornstarch) (about 8 grams); 1 teaspoon soy sauce (about 5 ml); 1 teaspoon sake (about 5 ml); 1 teaspoon oyster sauce (about 5 ml); Pinch salt and pepper; 1-3 tablespoons water (15–45 ml); 1/2 teaspoon sesame oil (about 2 ml); 30 shumai wrappers

満月152000 @cook_40035548

'09.2.17 Became a trending recipe ♪ '11.1.3. Made by 100 people
This is the most popular shumai in our family.
The secret to its tenderness is... water! ♡
About this recipe:
◆ I've been making this for as long as I can remember. Everyone in my family says, 'It's delicious!'

満月152000 @cook_40035548

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Ingredients

Makes 30 pieces

1small can scallops (with liquid, about 2.8 ounces/80 grams)
10 1/2 ouncesground pork (300 grams)
1/2onion, finely chopped
1 tablespoonpotato starch (or cornstarch) (about 8 grams)
1 teaspoonsoy sauce (about 5 ml)
1 teaspoonsake (about 5 ml)
1 teaspoonoyster sauce (about 5 ml)
Pinchsalt and pepper
1-3 tablespoonswater (15–45 ml)
1/2 teaspoonsesame oil (about 2 ml)
30shumai wrappers

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Steps

1

Use a small can of scallops. Finely chop the onion and set aside.
2

In a bowl, combine the ground pork, scallops with all their liquid, and all the ingredients marked with ★. Mix thoroughly.
3

The mixture should look like this.
4

To wrap: Place a shumai wrapper on your lightly cupped hand and add some filling.
5

Rotate the wrapper while using your hand to gently shape the filling inside the wrapper.
6

Once wrapped, place on a work surface and press down gently from the middle of the wrapper’s side to the bottom with both hands, shaping into a tall, neat shumai.
7

Pressing the sides of the wrapper helps the shumai keep their shape when steamed.
8

Wrap a kitchen towel around the steamer lid to prevent water from dripping. Steam the shumai in a preheated steamer for about 15 minutes. They're done!
9

You can also use the same filling to make shiitake mushroom shumai. The filling is prepared the same way. Use 2–3 packs of shiitake mushrooms.
10

Remove the stems from the shiitake mushrooms and lightly dust the inside with potato starch (or cornstarch) using a tea strainer.
11

Fill the mushrooms with the meat mixture. Dusting with starch helps the filling stick to the mushrooms.
12

Depending on the size of the mushrooms, steam in a steamer for about 10–13 minutes, until the meat changes color and becomes fluffy.
13

Serve with spicy mustard soy sauce. It's delicious!
14

'11.1.3. Over 100 people have made this recipe. Thank you so much!