Recipe: Delicious Easy Pan-fried Tomato Shumai Dumplings

Easy Pan-fried Tomato Shumai Dumplings. Egg Fried Tomato - Traditional Chinese Dish. Don't worry if you don't have a steamer. You can make Shumai in a frying pan!

These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. If you've ever wondered how to make Chinese dumplings, today is the day you'll discover that it's totally doable by. 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. You can cook Easy Pan-fried Tomato Shumai Dumplings using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Easy Pan-fried Tomato Shumai Dumplings

1. Prepare 280 grams of ○ Thinly sliced pork (as thin as possible).
2. It's 1 of ○ Salt and pepper.
3. Prepare 1 of ○ Garlic powder (or raw grated garlic).
4. You need 1 tbsp of ○ Sake.
5. It's 1 of ○ Katakuriko.
6. Prepare 20 of Cherry tomatoes.
7. It's 10 of Shiso leaves.
8. Prepare 1 of Katakuriko.
9. Prepare 20 of Siumai skins.
10. Prepare 1 of Vegetable oil.
11. It's 1 of Lettuce, radish sprouts, etc..
12. You need 1 of Japanese mustard + soy sauce.
13. It's 1 of Yuzu pepper paste + soy sauce.
14. It's 1 of Ponzu + Japanese mustard (recommended).

Shumai, or open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. Shumai wrapping is very forgiving and is easier than potsticker wrapping. Unlike gyoza dumplings, Chinese shumai dumplings are cylindrical in shape and normally have a pork and prawn filling.

Easy Pan-fried Tomato Shumai Dumplings step by step

1. Cut the shiso leaves lengthwise. Remove the tomato stems, wash, and coat with katakuriko. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin..
2. Cut the shiso leaves lengthwise. Remove the tomato stems, wash, and coat with katakuriko. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin..
3. If you wrap the tomatoes so the tops are peeking out, the dumplings will look pretty. Squeeze the siumai skin around the tomato once it's wrapped around it avoid unraveling..
4. Heat a pan over medium heat with vegetable oil and cook 10 siumai dumplings. When the bottoms turn golden brown, add about 2 tablespoons of water, cover with a lid and steam cook. Repeat with the remainders..
5. With these siumai dumplings and beer, you're all set! I recommend dipping in mustard soy sauce, yuzu pepper paste or ponzu sauce. They are great in packed lunches too!.

Make your own with this recipe. JapanCentre Japanese Asian Inspirations,Dinner,Lunch Japanese Meals. Delicious crispy pan-fried dumplings are a satisfying favorite. Often they are filled with pork, cabbage, shiitake mushrooms, and garlic chives, dumplings can take on any filling by replacing some ingredients for others, or skipping some altogether. There are no specific rules regarding the ingredients, only.