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We hope you got benefit from reading it, now let’s go back to easy fluffy shumai (siumai) dumplings recipe. To make easy fluffy shumai (siumai) dumplings you need 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Easy Fluffy Shumai (Siumai) Dumplings:
- Take 200 grams Thinly sliced pork, coarsely chopped (offcuts; or use sliced pork)
- Use 1 medium Onion
- Provide 1 1/2 packets Shumai (siumai) skins
- You need 1/3 tsp Salt
- You need 2 tsp Soy sauce
- Use 1 tsp Sugar
- Use 1 tbsp Sake
- You need 1 tsp Sesame oil
- You need 2 tbsp Katakuriko
- Prepare 1 dash Grated ginger
Steps to make Easy Fluffy Shumai (Siumai) Dumplings:
- Put all the ingredients except for the skins in a food processor, and pulse (Don't process too much or the onion will become too watery. Stop when it's still pretty coarse.)
- When it's about this mixed, it's good! (The photo shows a double batch or 400 g of ground pork.)
- Cut up the shumai skins. Cut in half, then shred into 5 mm strips and separate the pieces into a bowl.
- Form balls from the meat mixture with 2 spoons, and put into the bowl with the shumai skins. Roll around to coat with the skin strips.
- Heat a steamer in the meantime.
- Oil the bottom of a steamer, and put in the shumai dumplings, leaving space in between. Steam over low to medium heat for about 10 minutes. When the skins turn translucent, they're done.
What is the difference between shumai, siu mai & shao mai? If you are vaguely familiar with these steamed pork dumplings, you may have noticed various spellings for them in English. Shuumai or shumai dumplings (焼売)are a standby for dim sum, and are very well suited to bentos. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery.
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