Easy Siumai in a Frying Pan. Don't worry if you don't have a steamer. You can make Shumai in a frying pan! Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling.

And now you can get your Shumai And now you can get your fix on demand with this easy to follow recipe! These Chinese steamed dumplings have a classic juicy. Since I planning to serve these Siu Mai (Shumai) on a section of a large platter, I placed them all in a big. You can cook Easy Siumai in a Frying Pan using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Easy Siumai in a Frying Pan

Prepare 200 grams of Pork mince.
Prepare 1/2 of Onion, larged.
It's 20 of Siumai skins.
You need 3 tbsp of Katakuriko.
You need 2 tbsp of ◆ Sugar.
Prepare 2 tbsp of ◆ Soy sauce.
Prepare 1 tbsp of ◆ Sesame oil.
Prepare 1 tsp of ◆ Chinese chicken stock powder.
It's 1 of ◆ Grated ginger.
You need 1 tbsp of Vegetable oil.
It's 100 ml of Water.
You need 20 of Green peas.

Siu mai (Shao Mai, Shu Mai) also known as steamed dumplings is a famous dish Fillings of siu mai can be customized but the most famous filling is shiitake mushroom and sticky Pan-Fried Pork Buns-Sheng Jian Bao Recipe. Siu mai is one of the most popular dim sum dishes in Guangzhou. Shrimp pork filling is my favorite. It tastes so fresh and is a bit of crunchy from Place your siu mai in the steamer.

Easy Siumai in a Frying Pan step by step

Chop the onion finely and coat with katakuriko. Cut 5 mm triangles from the corners of siumai skin (this is optional, but it is easier to wrap the filling)..
Combine the pork mince and the ◆ seasonings. Add the onion and mix well. Wrap the filling with the siumai skin. Place and push down the green peas lightly on top..
Grease the bottom of the frying pan with the vegetable oil and arrange the siumai. Pour in the water and after bringing to the boil cover immediately. Steam for about 10 minutes..
When all the moisture is gone from the frying pan and the bottoms of the siumai is crispy, it's done..

Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. In a medium bowl, cover shrimp with cold water and stir in baking soda. Drain and rinse shrimp under cold running water. While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling. The recipe is very easy, calls for ground chicken.