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Pan-fried shumai dumpling

Pan-fried shumai dumpling has a crunchy bottom and the contrast between crispy bottom and juicy inside is delicious.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dim Sum, Meat dish
Cuisine: Asian, Chinese
Keyword: Dim Sum, minced pork, Shumai, Shumai dumpling
Servings: 20 Shumai dumplings
Author: okawarishitene staff

Equipment

  • 1 Frying pan with a lid

Ingredients

  • 300 gram Minced pork
  • 1 Small onion (about 120 gram net weight)
  • 4~5 tablespoon Cornstarch
  • 3 tablespoon Japanese soy sauce
  • 3 tablespoon Sugar
  • 1 tablespoon Sesame oil
  • 1½ teaspoon Chicken stock powder
  • 1~2 teaspoon Grated ginger
  • 1 tablespoon Vegetable oil
  • 150 ml Water

Instructions

  • Finely chop the onion, add cornstarch and mix to coat the onion.
  • Place the minced meat in a bowl, add the seasonings (soy sauce, sugar, sesame oil, chicken stock powder) and grated ginger, and mix well.
  • Then add the onion mixed with cornstarch and mix well.
  • Wrap the shumai filling. Make a circle with your thumb and forefinger, place the skin on it, and place the filling in the center. Shape it into a cylindrical shape. You can easily create the shape by supporting the bottom with your ring finger and little finger.  Use a spatula or the bottom of a spoon to flatten the top and bottom and shape.
  • Add about 1 tablespoon oil to a frying pan, spread it evenly, and heat it over medium heat.  Arrange the shumai. 
  • Add water and bring to a boil, then cover and simmer over medium heat for about 10 minutes until cooked through.
  • The moisture should evaporate and the bottom should be crispy. If there is any water remaining, remove the lid and cook over medium heat until the water evaporates and the bottoms are slightly browned.

Notes

Note : Serve with mustard if you like.