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50minutes
In a bowl, add minced pork and grated ginger, soy sauce, sesame oil, and mirin, and mix well.
For boiled onions and bamboo shoots, chop 5 mm to 1 cm square, and for shiitake mushrooms, remove stones and chop 5 mm to 1 cm.
Place in a bowl and sprinkle with potato starch evenly.
Mix 1 and 2.
Gently mix the potato starch so that it does not come off from the vegetables.
Wrap the cutting board to form a meat dish, and attach the shumai skin to the bottom and sides.
Place and decorate the peppers.
Spread cabbage on the bamboo steamer, put shumai on it, and steam for about 30 minutes.
Add vinegar and mustard to your liking.
・ Mix the meat sauce well until it becomes sticky to give it a juicy finish.
-Since it is a large dumpling, it is easy because there is no need to wrap it in leather.
-By molding with plastic wrap, it is convenient because it is easy to move to the bamboo steamer and does not lose its shape.
・ By laying cabbage, the skin does not stick to the bottom, and the cabbage also absorbs the taste of shumai and is deliciously finished.
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あさごはんチャンネル Time required : 15minutes
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