Hello, I’m Kate. Today, I will show you a way to make soft scallop shumai recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Soft Scallop Shumai Recipe
Soft Scallop Shumai is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Soft Scallop Shumai is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook soft scallop shumai using 11 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Soft Scallop Shumai:
- Prepare 1 Canned scallops (small) including the juice
- Prepare 300 grams mince
- Prepare 1/2 ★ Minced Onions
- Prepare 1 tbsp ★ Katakuriko
- Make ready 1 tsp ★ Soy sauce
- Prepare 1 tsp ★
- Make ready 1 tsp ★ Oyster sauce
- Make ready 1 ★ Salt and Pepper
- Get 1 to 3 tablespoons ★ Water
- Get 1/2 tsp ★ Sesame oil
- Take 30 Shumai skins
Steps to make Soft Scallop Shumai:
- Use a small can of scallops. Mince the onions.
- Combine minced , canned scallop with its juice, and all ★ ingredients into a bowl, and mix together well.
- It should look like this.
- Wrap it up. Place a shumai skin on your lightly gripped hand, and place the filling on top. (That’s my husband’s hand in the picture.)
- Turn the shumai skin as you use the dent of your hand to wrap up the filling.
- When it’s almost completely wrapped, place it on a flat surface. Squeeze the sides firmly with both hands, and lift the filling up.
- If you press the sides firmly, they’ll look pretty when steamed.
- Wrap the steamer lid with a cloth to avoid water droplets from falling on the shumai. Steam in a steamer for 15 minutes, then serve.
- *I made shiitake mushroom shumai with the same filling. It’s the same ingredients, but with 2 to 3 bags of shiitake mushrooms.
- Top with filling. The katakuriko helps bind the mushrooms and the filling.
- Top with filling. The katakuriko helps bind the mushrooms and the filling.
- Cooking time depends on the size of the mushrooms, but usually about 10 to 13 minutes in a steamer. It’s ready to eat when the meat is browned and has puffed up.
- Enjoy with a dipping sauce made from a combination of mustard, vinegar, and soy sauce.
So that is going to wrap this up for this special dish soft scallop shumai recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
