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Easy Fluffy Shumai (Siumai) Dumplings

Easy Fluffy Shumai (Siumai) Dumplings

Who knew that cheap pork offcuts could be made into such delicious shumai (siumai) dumplings! You don't have to wrap them one by one in skins either.

Ingredients: About 30 shumai dumplings

Thinly sliced pork, coarsely chopped (offcuts; or use sliced pork)
200 g
Onion
1 medium
Shumai (siumai) skins
1 1/2 packets
Salt
1/3 teaspoon
Soy sauce
2 teaspoons
Sugar
1 teaspoon
Sake
1 tablespoon
Sesame oil
1 teaspoon
Katakuriko
2 tablespoons
Grated ginger
A small amount

Steps

1. Put all the ingredients except for the skins in a food processor, and pulse (Don't process too much or the onion will become too watery. Stop when it's still pretty coarse.)
2. When it's about this mixed, it's good! (The photo shows a double batch or 400 g of ground pork.)
3. Cut up the shumai skins. Cut in half, then shred into 5 mm strips and separate the pieces into a bowl.
4. Form balls from the meat mixture with 2 spoons, and put into the bowl with the shumai skins. Roll around to coat with the skin strips.
5. Heat a steamer in the meantime.
6. Oil the bottom of a steamer, and put in the shumai dumplings, leaving space in between. Steam over low to medium heat for about 10 minutes. When the skins turn translucent, they're done.

Story Behind this Recipe

This is a recipe my mother taught me.