Soft Scallop Shumai

Name: Soft Scallop Shumai
Cuisine: American
Ingredients: 1 Canned scallops (small) including the juice; 300 grams Pork mince; 1/2 ★ Minced Onions; 1 tbsp ★ Katakuriko; 1 tsp ★ Soy sauce; 1 tsp ★ Sake; 1 tsp ★ Oyster sauce; 1 ★ Salt and Pepper; 1 to 3 tablespoons ★ Water; 1/2 tsp ★ Sesame oil; 30 Shumai skins

cookpad.japan @cookpad_jp

I can't remember when I started making this. Everyone in my family says these are yummy.

The secret behind the softness of these shumai is to add water and the leftover juice from the canned scallops.
When you're wrapping it, place it on a flat surface and squeeze the sides firmly. This will give them nice finish. For 30 shumai dumplings. Recipe by Mangetsu152000

I can't remember when I started making this. Everyone in my family says these are yummy.

cookpad.japan @cookpad_jp

I can't remember when I started making this. Everyone in my family says these are yummy.

Saved

Ingredients

1Canned scallops (small) including the juice
300 gramsPork mince
1/2★ Minced Onions
1 tbsp★ Katakuriko
1 tsp★ Soy sauce
1 tsp★ Sake
1 tsp★ Oyster sauce
1★ Salt and Pepper
1to 3 tablespoons ★ Water
1/2 tsp★ Sesame oil
30Shumai skins

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Steps

1

Use a small can of scallops. Mince the onions.
2

Combine minced pork, canned scallop with its juice, and all ★ ingredients into a bowl, and mix together well.
3

It should look like this.
4

Wrap it up. Place a shumai skin on your lightly gripped hand, and place the filling on top. (That's my husband's hand in the picture.)
5

Turn the shumai skin as you use the dent of your hand to wrap up the filling.
6

When it's almost completely wrapped, place it on a flat surface. Squeeze the sides firmly with both hands, and lift the filling up.
7

If you press the sides firmly, they'll look pretty when steamed.
8

Wrap the steamer lid with a cloth to avoid water droplets from falling on the shumai. Steam in a steamer for 15 minutes, then serve.
9

*I made shiitake mushroom shumai with the same filling. It's the same ingredients, but with 2 to 3 bags of shiitake mushrooms.
10

Top with filling. The katakuriko helps bind the mushrooms and the filling.
11

Top with filling. The katakuriko helps bind the mushrooms and the filling.
12

Cooking time depends on the size of the mushrooms, but usually about 10 to 13 minutes in a steamer. It's ready to eat when the meat is browned and has puffed up.
13

Enjoy with a dipping sauce made from a combination of mustard, vinegar, and soy sauce.