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Shuumai dumpling without using a steamer

Do you like Dim-sum??

Do you know you can make Shuumai dumplings without a steamer?

If you have large pan and lid, you can make perfectly tender and savory dim sum in 15mins.


I served with spinach salad,vegetable soup and bowl of rice.

Try one on today's dinner!


Also, leftovers can be a great option for bento box.


PS; My English is really not that good, so if you have any question following my recipe, feel free to ask me any through my Instagram!!


https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja










<Yield> 3-4 servings


<Prep time> 7 mins


<Cook time> 8 mins


<Ingredients>

・Pork mince 300g

・1 Onion( small size)

・3 tbsp of potato starch

・24 corn kernels


Seasonings

2 tbsp of toasted sesame oil

2 tbsp of sugar

3 tbsp of soy sauce

2 tsp of chicken stock powder

1 tsp of grated ginger


<Optional toppings>

vinegar

Japanese mustard

chili oil


<Directions>


1:Chop onion finely. Sprinkle potato starch and mix it. The potato starch will absorb the moisture of onion and prevent shuumai from getting too soggy.




















2:In a big bowl, place pork mince and all seasonings listed above, then mix them together until they become sticky. Add process 1 into the mixture and combine again.













3: Scoop about 1.5 tbsp of meat mixture and wrap with shuumai wrapper.

I made about 24 pieces with this portion, but it’s not so precise. As long as the meat mixture fit into your wrapper, that’s perfectly fine! Garnish corn kernel on each dumplings.


Pressing in the meat mixture with back of spoon and also make flat surface on top.↓

























4: Make a bed of leafy vegetable, then place all dumplings on top. Make sure to leave the space in between each dumplings. Pour 100cc of water from the edge of pan. Pop the lid on. Once it brings to a boil, lower the heat to medium-low and steam them for 7-8mins.













5: Open the lid and transfer onto your serving plate. You can serve with some vinegar, mustard and chili oil.




.









<Note>

・When you wrap your mixture, make sure to attach the wrapper and mixture tightly. If it’s not well attached, there is a chance the wrapper to come off when you steam it.

・You can swap onion for leak or mushroom.

・Make sure to leave the space between each dumplings when you steam it, so that the dumplings won’t stick each other!

・To check your dumplings are fully cooked or not, poke the dumplings with your folk. If the juice come out translucent, it means it’s fully cooked.

・I used Chinese cabbage for bed of dumpling this time, but any leafy green like lettuce and cabbage will work.

・Great option for bento box!


<Storage time>

Store it in a air-tight container in the fridge for 3days.



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