Place the ginger, onion, pork and ● flavoring ingredients into a food processor in that order. Blend everything together. If using ground pork, mince the ginger and onion before adding to the processor.
Remove the edamame from the shells and also remove the thin inner skin. Add to Step 1.
Thinly slice the shumai skins.
Finely slice the thin omelet and combine with Step 3.
For 20 round balls from the Step 2 mixture and coat with Step 4. Since the coating will fall off easily, squeeze them to make it stick better.
Place them on a rack and brush the tops with katakuriko slurry. Steam for 15 minutes in a steamer.
Optionally enjoy with spicy mustard soy sauce, ponzu sauce, etc.
Story Behind this Recipe
I wanted to make something using lots of edamame and made this. Then I also came up with this coating.
Since the filling is somewhat soft, it may be difficult to keep it's shape. Please coat thoroughly with the coating. It's also fine if you just wrap them up like regular shumai. Brushing with the katakuriko slurry will create a slippery texture.