Skinless Moist Shumai

Skinless Moist Shumai

Make moist and juicy shumai without wrapping it in skins!

Ingredients: Approx. 12 to 15 dumplings

Ground pork
300 g
1 medium
3 tablespoons
Grated ginger
2 teaspoons
Soy sauce
1 tablespoon
1 tablespoon
2 tablespoons
Sesame oil
2 tablespoons
Salt and pepper
As needed
Katakuriko (to finish)
As needed


1. Mince the onion roughly (7-8mm to 1cm) and coat with katakuriko.
2. Combine the ground pork with grated ginger, soy sauce, sugar, sake, sesame oil, salt, and pepper. Mix everything together with your hands.
3. Add the onion coated with katakuriko and mix briskly. Form into balls about 3 cm. Coat the surfaces with katakuriko, and put in the steamer.
4. Steam over high heat for about 12-13 minutes to finish! Serve with Japanese mustard, soy sauce, vinegar and soy sauce, or anything you like!

Story Behind this Recipe

It was too much trouble wrapping them, so I came up with a twist.