Shumai ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
- 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
Cut the onions
Finely chop the onion
Mix minced pork and (A)
Put minced pork in a bowl, add (A) and knead well by hand until it becomes sticky.
Make meat sauce
When 2 becomes whitish, add the onion of 1 and mix further.
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.
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.
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.
-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.