Easiest Way to Prepare Any-night-of-the-week Japanese Shumai
Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Ultimate Japanese Shumai. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Japanese Shumai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Shumai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Shumai is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Japanese Shumai estimated approx 25 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Japanese Shumai using 11 ingredients and 5 steps. Here is how you can achieve it.
Shumai are what is called, Steamed Chinese Dumplings. In Japan, we make by using ground pork, chopped onion and when eating, we dip it into soy sauce, vinegar, karashi (Japanese mustard). Green peas are bright green, so they are used to lend color to shumai.
Ingredients and spices that need to be Prepare to make Japanese Shumai:
- 300 g ground pork
- 300 g onion (chopped coarsely)
- 1 Japanese leek (chopped)
- 20 g ginger (chopped)
- 100 cc corn starch
- green peas (1 green pea per 1 shumai) (frozen or fresh)
- shumai skins (1 shumai per 1 skin)
- *2 tbsp soy sauce
- *1 tbsp mirin
- *1 tsp salt
- *1 tsp sesame oil
Instructions to make Japanese Shumai
- Mix onion and corn starch by hand in a bowl.
- Combine ground pork, Japanese leek, ginger, and * marked ingredients by hand in another bowl, and add Step ① 's mixture. Stir well.
- Make mixture into round balls and place on the steaming paper (cooking sheet). When you place, leave a space in between each shumai.
- Cover shumai with a skin, push shumai skins by grasping by hand. Make a little hole on the top of each shumai, put green peas and push lightly.
- Steam them for 10~15 mins over high heat.
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