Sweet and Sour Pork-Style with Store-Bought Shumai

Name: Sweet and Sour Pork-Style with Store-Bought Shumai
Ingredients: 12 pieces store-bought shumai dumplings; 3 green bell peppers; 1/2 onion; 1.5 oz (40 g) carrot; 2 tablespoons vinegar; 2 tablespoons light soy sauce; 2 tablespoons sugar; 2 tablespoons ketchup; 3 tablespoons water (50 ml); 1 teaspoon Chinese chicken bouillon powder; 1 teaspoon cornstarch; Salt and pepper, to taste; as needed Vegetable oil,

ゆうかりコアラ @koara7yu7

Featured on June 19, 2010. Reached 100 user favorites on March 3, 2016.
A fun twist on store-bought shumai using just one skillet!
Recipe background:
I wanted to enjoy store-bought shumai in a new way!

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Ingredients

12 piecesstore-bought shumai dumplings
3green bell peppers
1/2onion
1.5 oz (40 g)carrot
2 tablespoonsvinegar
2 tablespoonslight soy sauce
2 tablespoonssugar
2 tablespoonsketchup
3 tablespoonswater (50 ml)
1 teaspoonChinese chicken bouillon powder
1 teaspooncornstarch
Salt and pepper, to taste
as neededVegetable oil,

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Steps

1

Cut the vegetables into bite-sized pieces. (Don’t cut them too thick since they’ll be stir-fried.)
2

Mix all the ingredients marked with ☆ (vinegar, soy sauce, sugar, ketchup, water, bouillon powder, cornstarch) in a bowl and set aside.
3

If pan-frying: If using frozen shumai, microwave them first. Then heat some oil in a skillet over medium heat and pan-fry the shumai.
4

If deep-frying: Deep-fry the shumai. (If using frozen shumai, microwave them first before frying.)
5

Heat oil in a skillet over medium heat. Add the shumai and vegetables, season with salt and pepper, and stir-fry. (If using deep-fried shumai, stir-fry the vegetables first, then add the shumai.)
6

Add the sauce from step 2 and stir to coat everything. (Be sure to stir the sauce before adding, as the cornstarch may settle at the bottom.)
It’s ready to serve!
7

For this recipe, I used chilled (not frozen) shumai.
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Thanks to Shiomira for making this with shimeji mushrooms and bamboo shoots!
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Thanks to Nanazou for making this with gyoza dumplings!
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Featured in Cook News on October 16, 2015.
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Reached 100 user favorites on March 3, 2016!