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Shumai ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Shumai skin : 12 sheets
Minced pork : 400g
onion : 1/2 piece
Salad oil : Appropriate amount
Mustard : Appropriate amount
soy sauce : Appropriate amount
(A) Grated ginger : 1 piece
(A) Soy sauce : 2 tablespoons
(A) Sesame oil : 1 tablespoon
(A) Sake : 1 tablespoon
(A) Potato starch : 2 tablespoons
(A) Sugar : 2 tsp

Time required

40minutes

Procedure

1) Cut the onions 02:26
Finely chop the onion
2) Mix minced pork and (A) 02:35
Put minced pork in a bowl, add (A) and knead well by hand until it becomes sticky.
3) Make meat sauce 04:25
When 2 becomes whitish, add the onion of 1 and mix further.
4) Mold 04:58
Apply a thin layer of oil to your hands, roll it into 12 equal parts, put the shumai skin on it, and wrap it while turning.
5) Steam 09:09
Dilute the vegetable oil in a frying pan, line up 4, add 2-3 tablespoons of water, cover and steam over low heat for 6-7 minutes.
6) Finish 10:20
Remove the lid, roast the bottom with a savory grill, take it out and serve it in a bowl.
Add mustard and soy sauce if you like.

Point

-Since no steamer is used, it is easy.
・ By adding potato starch to the seasoning, you can prevent the gravy from flowing out.
・ By mixing the minced meat with the seasoning, the umami is tightly confined and the meat is juicy.
・ Since you only need to separate the meat and put the skin on it, even those who are not good at wrapping it can easily wrap it.
・ If the bottom of the shumai is savory and roasted, it is fragrant and delicious.