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Easy Pan-fried Tomato Shumai Dumplings

Easy Pan-fried Tomato Shumai Dumplings

I wrapped cherry tomatoes in pork and shiso, and wrapped it all up in siumai skin! The skin is so crispy! The tomatoes are so juicy! I highly recommend this!!

Ingredients: 20 siumai dumplings

○ Thinly sliced pork (as thin as possible)
Approximately 280 g
○ Salt and pepper
To taste
○ Garlic powder (or raw grated garlic)
To taste
○ Sake
1 tablespoon
○ Katakuriko
As needed
Cherry tomatoes
20
Shiso leaves
10
Katakuriko
As needed
Siumai skins
20
Vegetable oil
As needed
Lettuce, radish sprouts, etc.
To taste
Japanese mustard + soy sauce
To taste
Yuzu pepper paste + soy sauce
To taste
Ponzu + Japanese mustard (recommended)
To taste

Steps

1. Cut the shiso leaves lengthwise. Remove the tomato stems, wash, and coat with katakuriko. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin.
2. Cut the shiso leaves lengthwise. Remove the tomato stems, wash, and coat with katakuriko. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin.
3. If you wrap the tomatoes so the tops are peeking out, the dumplings will look pretty. Squeeze the siumai skin around the tomato once it's wrapped around it avoid unraveling.
4. Heat a pan over medium heat with vegetable oil and cook 10 siumai dumplings. When the bottoms turn golden brown, add about 2 tablespoons of water, cover with a lid and steam cook. Repeat with the remainders.
5. With these siumai dumplings and beer, you're all set! I recommend dipping in mustard soy sauce, yuzu pepper paste or ponzu sauce. They are great in packed lunches too!

Story Behind this Recipe

After thinking what I could cook with cherry tomatoes, I decided to make easy siumai dumplings since my family loves them. And they raved about this version! It's so nice to be complimented.