[No Steamer Needed] Skillet Shumai Dumplings

Name: [No Steamer Needed] Skillet Shumai Dumplings
Yield: Makes 20 shumai dumplings
Ingredients: 10.5 oz (300 g) ground pork; 1 small onion; 20 shumai wrappers; 2 tablespoons potato starch (about 16g); 1 tablespoon sake (about 15ml); 1 tablespoon soy sauce (about 15ml); 1 tablespoon sugar (about 12g); 1 tablespoon sesame oil (about 15ml); 1 small amount of ginger; 1/2 teaspoon salt

Onigiri＊ @cook_40250858

If you like a slightly sweet flavor, this recipe is for you.
How this recipe came about:
You can easily make shumai dumplings without a steamer.

Onigiri＊ @cook_40250858

If you like a slightly sweet flavor, this recipe is for you.
How this recipe came about:
You can easily make shumai dumplings without a steamer.

Saved

Ingredients

Makes 20 shumai dumplings

10.5 oz (300 g)ground pork
1small onion
20shumai wrappers
2 tablespoonspotato starch (about 16g)
1 tablespoonsake (about 15ml)
1 tablespoonsoy sauce (about 15ml)
1 tablespoonsugar (about 12g)
1 tablespoonsesame oil (about 15ml)
1small amount of ginger
1/2 teaspoonsalt

Saved

Steps

1

Finely chop the onion.
2

Place the chopped onion on a plate and add enough water to just cover it. Cover with plastic wrap and microwave for 6 minutes.
3

The goal is to soften the onion, so if it isn't soft after 6 minutes, add more water and microwave again. Let cool when done.
4

Add the seasoning ingredients marked with * to the ground pork and knead until the meat turns pale.
5

Add the cooled onion and 2 tablespoons of potato starch to the pork mixture.
6

Once the filling is ready, wrap it: Make a circle with your thumb and index finger, place a wrapper on top, add filling to the center, and shape into a cylinder.
7

Line a skillet with parchment paper and arrange the shumai on top.
8

Pour 2/3 cup water (150ml) under the parchment paper.
9

Once the water boils, cover with a lid and steam-cook the shumai.
10

When the water has evaporated, remove the lid and turn off the heat.
11

Transfer to a plate and serve.