Shumai (cabbage shumai) | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Cut off the cabbage core and cut into julienne to a width of 4-5 mm.
Knead the salt of (A), leave it for 10 minutes, wash it with water and squeeze the water.

Finely chop the onions and green onions and put in a bowl.

Put minced pork and salt in another bowl and knead until sticky.
Add sugar, chicken glass soup stock, sesame oil, pepper and soy sauce and knead.

Sprinkle 2 with potato starch, add to 3 and knead lightly.
Cover with plastic wrap and chill in the refrigerator for about 30 minutes.

Oil your hands and roll the meat seeds into a size that is easy to eat.
Spread the cabbage on the bat and wrap it with meat seeds.

フライパンにクッキングシートを敷き、5を並べる。
水をクッキングシートの下に入れ、グリーンピースをのせる。
蓋をし、中火にかけて10分程蒸したら完成。