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Shumai ｜ Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Minced pork : 500g
Onions (chopped) : 1 piece (200g)
Shumai skin or dumpling skin : 24 sheets
water : 1 cup (200cc)
(A) Soy sauce : 2 tablespoons
(A) Oyster sauce : 1 tablespoon
(A) Sake : 1 tablespoon
(A) Sesame oil : 1 tablespoon
(A) Sato : 2 tablespoons
(A) Grated ginger : 2 tsp
(A) Chicken soup base : 1 tsp
(A) Potato starch : 2 tablespoons

Time required

30minutes

Procedure

1) Make meat sauce 00:52
Put pork, onions and (A) in a bowl and mix well until sticky.
2) Put ingredients in a takoyaki machine 03:13
Put the dumpling skin in each hole in the takoyaki machine, put the meat sauce from above, and press it firmly with a spoon.
3) Steam 04:51
Heat the hot plate over high heat (250 ° C), and when it gets warm, sprinkle water over the shumai, cover it, and steam it over high heat for 6 to 10 minutes.
4) Finish by removing moisture 05:38
When it's cooked, remove the lid, remove the water, and bake it fragrantly until the bottom is browned.
If it is about to burn, reduce the heat.

Point

・ Shumai made with a takoyaki machine has a fragrant bottom and has a slightly different taste.
・ Even if you don't put oil in the takoyaki machine, the fat will come out from the shumai, so you can fry it fragrantly.
・ Once you put the meat in it, press it firmly with a spoon to prevent it from coming off when you eat it.
・ Even those who are not good at wrapping shumai can easily do it. It's fun to make with your child.