Easy Skillet Steamed Shumai

Name: Easy Skillet Steamed Shumai
Yield: Makes 30 pieces
Ingredients: 10.5 oz ground pork (300g); 1 medium onion (about 7 oz/200g); 3 tablespoons potato starch (or cornstarch) (about 24g); 1 tablespoon soy sauce (about 15ml); 1 tablespoon oyster sauce (about 15ml); 2 tablespoons sugar (about 24g); 1 teaspoon chicken bouillon powder (about 4g); 1 teaspoon sesame oil (about 5ml); 1 –1 1/4 inch (2–3cm) ginger paste; 30 shumai wrappers; 1/4 head cabbage

soumei☆ @cook_40296358

You can easily make steamed shumai using a skillet. The flavor is rich, so they're great for lunchboxes too!

Recipe background:
I wanted to make shumai using a skillet.

You can easily make steamed shumai using a skillet. The flavor is rich, so they're great for lunchboxes too!

Recipe background:
I wanted to make shumai using a skillet.

soumei☆ @cook_40296358

You can easily make steamed shumai using a skillet. The flavor is rich, so they're great for lunchboxes too!

Recipe background:
I wanted to make shumai using a skillet.

You can easily make steamed shumai using a skillet. The flavor is rich, so they're great for lunchboxes too!

Recipe background:
I wanted to make shumai using a skillet.

Saved

Ingredients

Makes 30 pieces

10.5 ozground pork (300g)
1medium onion (about 7 oz/200g)
3 tablespoonspotato starch (or cornstarch) (about 24g)
1 tablespoonsoy sauce (about 15ml)
1 tablespoonoyster sauce (about 15ml)
2 tablespoonssugar (about 24g)
1 teaspoonchicken bouillon powder (about 4g)
1 teaspoonsesame oil (about 5ml)
1–1 1/4 inch (2–3cm) ginger paste
30shumai wrappers
1/4 headcabbage

Saved

Steps

1

Cut the cabbage into thick shreds and spread it in the bottom of a skillet. Finely chop the onion, place it in a bowl, add the potato starch, and mix well.
2

Add the ground pork, soy sauce, oyster sauce, sugar, chicken bouillon powder, sesame oil, and ginger paste.
3

Mix thoroughly by hand until well combined.
4

Shape the mixture into balls by hand, place each on a shumai wrapper, spoon in the filling, and wrap to form shumai.
5

Arrange the shumai on top of the cabbage in the skillet.
6

Pour 1/2 cup water (120ml) around the edge of the skillet, cover with a lid, and cook over medium heat.
7

Once it comes to a boil, reduce to low heat and steam for 10 minutes.
8

They're ready to serve.