Shumai without wrappers – pork dumplings / dim sum
Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Ingredients
- 600g ground pork
- Ingredient A -
- 2 onions (about 400 to 450g)- finely chopped - drain well
- 100g leek (white parts and green parts) - finely chopped - drain well
- 2 tbsp plain flour (T45)
- 3 tbsp katakuriko/potato starch
- Ingredient B -
- 2 tsp fresh ginger - grated
- 1 tsp fine salt
- 1 tsp sugar
- 2 tsp soy sauce
- 2 tsp oyster sauce
- 1 tbsp cooking sake or cooking white wine
- 1 tbsp sesame oil or negiyu
- 1 tsp chinese chicken bouillon powder
- some katakuriko/potato starch as much as you needed
- some green peas to decorate
Instructions
- 1. In a medium bowl, add the ingredient A (onion, leek) and coat with flours (plain flour and katakuriko). Add ground pork and the ingredient B, mix well to combine evenly.
- 2. Make round shape balls with the pork mixture and dredge with flour. Get your hands wet and wet the shumai, then again coat with katakuriko around the shumai.
- 3. Put a green pea top on each shumai.
- 4. Set a parchment paper lined steamer over boiling water, steam the shumai for about 15 to 20 mins or until cooked through.
- Serve hot with soy sauce and mustard!
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