Recipe of Favorite Soft Scallop Shumai
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Make Ultimate Soft Scallop Shumai. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Soft Scallop 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 Soft Scallop Shumai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Soft Scallop Shumai using 11 ingredients and 13 steps. Here is how you cook that.
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
Ingredients and spices that need to be Take to make Soft Scallop Shumai:
- 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
Steps to make Soft Scallop Shumai
- Use a small can of scallops. Mince the onions.
- Combine minced pork, canned scallop with its juice, and all ★ ingredients into a bowl, and mix together well.
- It should look like this.
- 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.)
- Turn the shumai skin as you use the dent of your hand to wrap up the filling.
- When it's almost completely wrapped, place it on a flat surface. Squeeze the sides firmly with both hands, and lift the filling up.
- If you press the sides firmly, they'll look pretty when steamed.
- 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.
- *I made shiitake mushroom shumai with the same filling. It's the same ingredients, but with 2 to 3 bags of shiitake mushrooms.
- Top with filling. The katakuriko helps bind the mushrooms and the filling.
- Top with filling. The katakuriko helps bind the mushrooms and the filling.
- 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.
- Enjoy with a dipping sauce made from a combination of mustard, vinegar, and soy sauce.
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So that's going to wrap this up with this exceptional food Recipe of Award-winning Soft Scallop Shumai. Thank you very much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!