It’s three-day weekend in Japan
I made Shumai for this Lunch. It’s very easy and tasty, so hope you enjoy it for your weekend Lunch (or Dinner) !
Shumai is pork dumplings in thin dumplin skin and originally from Chinese dimsum(Shaomai), but I guess my way of making or the ingredients is more Japanese way..
300g ground pork
1 small onion, finely chopped
1 canned club (Kani-kan) about 100g
…you can also use canned scallop
1 Tbs. sesame oil
2 Tbs. All purpose flour
A pinch of salt
2 packs of Shumai skin (about 40 pieces)
… if you live in Japan, you can find the skin next to the Gyoza skin, at the meat section
Ponzu or soy sauce
Karashi ( Japanese mustard)
- Mix all the ingredients well by hand.
Place a Shumai skin on your hand, place about 2 tsp. of filling on the center, then wrap it with making circle shape with your thumb and index finger.
- Place cloth or oven paper in the steamer, then place the dumplings. Steam with high-heat for 5 – 10 mins.
- Enjoy Shumai with dipping sauce (soy sauce or Ponzu with mustard) :)!
It took only 30mins. including steaming time
I made about 40-50 pieces so thought it’s about 5-6 servings, but we (I and my husband, only two persons) finished all..
If you have leftovers, it’s also nice to deep-fry them especially for Bento, or freeze them too
I also made granola and Japanese sweet-potato Mont-Blanc for the dessert at the same time..
Enjoy your weekend with good food!