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Shumai | Transcription of cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Shumai skin : About 24 sheets
豚ひき肉 : 250g
玉ねぎ : 1/4個(60g)
たけのこ : 60g
(A)塩 : 小さじ1/4
(A)創味シャンタン : 小さじ1/2
(A)片栗粉 : 大さじ1と1/2
(A)おろし生姜 : 10g
(A)オイスターソース : 小さじ1
(A)砂糖 : 小さじ1と1/2
(A)ごま油 : 小さじ2
(A)黒胡椒 : 適量
ごま油 : 大さじ1
(B)酒 : 50cc
(B)水 : 50cc
辛子 : 適量
醤油 : 適量

Time required

40minutes

Procedure

1) Prepare the onions 02:42
Finely chop the onion.
Carve further.
2) Prepare for bamboo shoots 03:39
Slice the bamboo shoots.
Arrange vertically and cut into small pieces.
Cut into small pieces to the side.
3) Make meat sauce 05:32
Put minced pork in a bowl.
Put 1 and 2.
Add (A) and knead until it becomes cohesive.
4) 皮を包む 07:51
Cover the shumai skin with meat dumplings and remove.
Turn the meat dish down on the bat and wrap it.
5) 蒸す 10:02
フライパンにごま油をひく。
4を並べる。
(B)を入れる。
蓋をして強火にかけ、一度沸かす。
沸いてから弱火で10分間蒸す。
6) 盛り付ける 12:24
お皿に5を乗せる。
辛子を添え、醤油をかける。

Point

・ Shumai recipe made with a frying pan.
・ In step 1, chop the onion as finely as possible because it acts as a binder with minced pork, not as an ingredient.
・ Add bamboo shoots to give the shumai a texture.
・ Boiled bamboo shoots are used.
・ It is best to use the base of bamboo shoots.
・ Use cold minced pork.
・ In step 4, make a certain shape when removing the meat.
・ Bamboo shoots may be used as a substitute.
・ If Shumai is stuck to the frying pan during step 6, remove it with a spatula.
・ Sprinkle with chili oil and vinegar to make it more delicious.
・ If you want to give a feeling of flesh, chop half of the minced pork into pork belly.