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Dans la lune

December 16, 2017

Shumai without wrappers – pork dumplings – dim sum

Shumai without wrappers – pork dumplings / dim sum

Print this recipe
Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Shumai without wrappers – pork dumplings / dim sum

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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