Recipe: Yummy Japanese Shumai

Japanese Shumai. Shumai (シュウマイor 焼売) is also a dish that came from China and was modified to suit the Japanese palate. It still looks like the Chinese shumai you get at restaurants but the flavour is somewhat different. Like ramen and gyoza, shumai is a Japanese food item with Chinese origins.

Shumai are what is called, Steamed Chinese Dumplings. In Japan, we make by using ground pork, chopped onion and when eating, we dip it into soy sauce, vinegar, karashi (Japanese mustard). Green peas are bright green, so they are used to lend color to shumai. You can have Japanese Shumai using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Japanese Shumai

1. It's 300 g of ground pork.
2. Prepare 300 g of onion (chopped coarsely).
3. Prepare 1 of Japanese leek (chopped).
4. Prepare 20 g of ginger (chopped).
5. It's 100 cc of corn starch.
6. Prepare of green peas (1 green pea per 1 shumai) (frozen or fresh).
7. It's of shumai skins (1 shumai per 1 skin).
8. It's of *2 tbsp soy sauce.
9. Prepare of *1 tbsp mirin.
10. Prepare of *1 tsp salt.
11. It's of *1 tsp sesame oil.

The recipe for today's shumai is the one made popular in Japan. The ones I used to eat at home. The filling requires very few ingredients and is simple to make. You small dice some onions and shiitake mushrooms and mix it into the ground pork with potato starch.

Japanese Shumai instructions

1. Mix onion and corn starch by hand in a bowl..
2. Combine ground pork, Japanese leek, ginger, and * marked ingredients by hand in another bowl, and add Step ① 's mixture. Stir well..
3. Make mixture into round balls and place on the steaming paper (cooking sheet). When you place, leave a space in between each shumai..
4. Cover shumai with a skin, push shumai skins by grasping by hand. Make a little hole on the top of each shumai, put green peas and push lightly..
5. Steam them for 10~15 mins over high heat..

Put the finely chopped onion and pork in a bowl. Add salt and pepper in the bowl and mix well by hands. Add potato starch and ginger in the meat mixture. Put a spoonful of the meat in the center of a shumai wrapper. If shumai is your favorite dish at Japanese restaurants, there's no reason not to recreate them at home.