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Pork Shumai

Makes approximately 25 shumai pieces
Prep Time30 minutes
Cook Time20 minutes

Ingredients

  • 1 lb lean pork ground meat
  • ½ cup white onions or long onions (white stem part only) minced
  • 1½ tbsp all-purpose flour
  • 1 tsp fresh grated ginger
  • 1 tbsp sesame oil
  • 2 tbsp oyster sauce
  • 2 tbsp sake
  • salt and pepper to taste
  • 1 cup english peas (boiled)
  • 1 packet won ton skin

Steamed Vegetables

  • 4 cups chinese cabbage, cut in 2-3 inch pieces (optional)
  • 4 cups kabocha, cut in 3 inch pieces (optional)

Instructions

  • Take minced onion or long onions and microwave for 1 minute. Let the onions cool, then sprinkle flour on the onions and mix the flour and onions together.
  • In a medium sized bowl, mix ground pork, onions, ginger, sesame oil, oyster sauce, sake, salt and pepper
  • To shape shumai, make a circle with your index finger and thumb. Take a sheet of won ton wrapper and place it on top of the circle. Place 2 tablespoons of meat filling between your thumb and your index finger and rotate, gently squeezing the shumai. Flatten the base of shumai and the top with a knife. Fold over any excess skin and top shumai with peas.
  • Boil water in a pot or pan. Line the bottom of steamer with piece of parchment paper or place Chinese cabbage. Place shumai and vegetables in a bamboo steamer, leaving some space between each shumai. Put cover on the steamer and place steamer on the pot or pan and steam for 15 minutes.