Add all ● ingredients (everything listed except for bean sprouts and shumai skins) into a bowl.
Mix everything together (use a plastic bag to keep your hands clean).
Spread out the rinsed bean sprouts in a frying pan. Wrap up the filling with shumai skins and align on top. Don't drain the bean sprouts, just throw them in the pan.
Cover with a lid and cook over medium heat. When it's steaming, turn the heat to low and steam for about 15 minutes.
Story Behind this Recipe
Because we don't have a steamer!
You could use chopped cabbage or Chinese cabbage instead of bean sprouts. If there's not enough moisture from the bean sprouts, please add a little water. The vegetables underneath soak juice from the shumai, and it's delicious!