Pork Shumai Recipe
Topped with masago and stuffed with pork, shrimp and shiitake mushrooms.
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Ingredients
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Filling and Topping
Method
Preparation and Cooking
- 1
Prepare the Filling
In a large mixing bowl, combine the ground pork, chopped shrimp, finely chopped shiitake mushrooms, and green onions.
- 2
Season the Filling
Add the soy sauce, sesame oil, cornstarch, and salt to the meat mixture. Mix well until all ingredients are thoroughly combined, ensuring an even distribution of flavors.
- 3
Assemble the Shumai
Take a shumai wrapper and place approximately one tablespoon of the filling in the center. Gather the edges of the wrapper and gently pleat them around the filling, leaving the top exposed.
- 4
Prepare for Steaming
Place the assembled shumai on a steamer tray lined with parchment paper to prevent sticking. Ensure they are spaced apart to allow for even cooking.
- 5
Steam the Shumai
Bring water to a boil in a steamer pot. Reduce the heat to medium and place the steamer tray with shumai over the boiling water. Cover and steam for about 10-12 minutes, or until the filling is fully cooked.
- 6
Serve and Garnish
Once cooked, carefully remove the shumai from the steamer. Top each shumai with a small amount of masago before serving. Enjoy hot with soy sauce or your favorite dipping sauce.