These shumai (siumai) are really tasty. They are rather plain to look at, but don't mind the photo, they are really yummy. You don't want to waste the meat juices so you don't even want to transfer it to the dish - that's how yummy they are. They are really really yummy. They're my family's favorite dish. They are easy to make so give them a try!
Put all the ingredients in a bowl and mix together well with your hands. Add the scallops, broth and all.
Put 1 tablespoon of filling in the middle of each shumai skin. Push over to the side and roll to form a cylinder shape. Flatten the bottom, and put into a steamer that's been lined with kitchen parchment paper.
Steam in a heated steamer for 15 minutes.
Eat while piping hot with Japanese mustard and soy sauce.
Jumbo shumai dumplings made with 300 g of ground pork, 60 g of canned scallops, and a little less soy sauce, to fill 20 skins are yummy too.
Story Behind this Recipe
I revived a recipe I learned a long time ago at a cooking class. You can omit the peeled shrimp, but please make sure to use canned scallops, even cheap ones. The filling comes together well without a binder like katakuriko potato starch flour. Japanese leek is much better than regular onion in this too.
Just combine all the ingredients and mix together. They'll be fighting over these, so make a lot! Everyone can easily eat at least 10 of these. They are so different from the store bought ones! Homemade shumai are the best by far!