Easy and Authentic Shumai. Steamed Siomai/Shumai is the most popular dish at any Dim Sum Restaurants. This is delicious, easy and affordable to make at home. Place the washed glutinous rice into the rice cooker and cook it with the shiitake mushrooms.

My ultimate Shumai recipe is straightforward, easy and involves only three steps. This authentic Chinese Taiwanese prawn and scallop shumai is a quick and easy dim sum that can be made at home. · This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day. You can cook Easy and Authentic Shumai using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Easy and Authentic Shumai

Prepare 300 grams of Minced pork.
You need 1 of Onion.
It's 2 of Shiitake mushrooms.
It's 100 grams of Peeled and deveined shrimp.
It's 3 tbsp of Corn starch.
You need 2 of bags Shumai skins.
It's 2 tbsp of Soy sauce.
Prepare 3 tbsp of Sake.
It's 2 tbsp of Sugar.
Prepare 1 tbsp of Oyster sauce.
It's 1 tbsp of Chinese soup stock granules.

The Japanese version of shumai is quite easy to make. It only contains pork mince, onion and few typical Japanese seasonings, but it tastes so good. Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with The easiest thing to tell Japanese Shumai apart is the dainty green peas that crown the open steamed dumplings, giving them the characteristic look. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings.

Easy and Authentic Shumai instructions

Finely chop the onion and mushroom, place in a bowl, and mix in the 3 tablespoons of katakuriko..
Mix well and toss until all the diced pieces of onion separate. If the onion is too moist, add more corn starch and adjust..
Massage the peeled shrimp with salt, then rinse. Chop into a paste..
Combine soy sauce, sake, sugar, oyster sauce, and Chinese soup stock..
Add the pork and shrimp into the bowl from Step 1. Add the mixed condiments from Step 4. Knead well until sticky..
The filling is done when you knead until the meat becomes slightly white..
Spread a shumai skin on the palm of your hand. Place about 25 mm worth of filling on top and wrap it up..
Make a hoop with your thumb and index finger. Place the filled skin on top. Press down into shape..
Spread paper towels in a well-heated steamer. Align the shumai so that they won't stick together. Steam for 15 minutes. Make sure not to burn yourself..
If you are steaming them in a microwave, spread out cabbage or Chinese cabbage leave underneath. It will add moisture and make the shumai extra juicy..

Japanese shumai look very similar to Cantonese siu mai. Because the Cantonese pork dumplings are most commonly spelled as "shumai" in English I live in Paris (but am from flushing) and have no access to authentic dim sum. Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork When it's cooked, shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on top. It originated in tea houses along the Silk Road. Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling.