Hi, I am Jane. Today, I will show you a way to make skinless moist shumai recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Skinless Moist Shumai Recipe
Skinless Moist Shumai is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Skinless Moist Shumai is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook skinless moist shumai using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Skinless Moist Shumai:
- Get 300 grams Ground
- Get 1 medium Onion
- Get 3 tbsp Katakuriko
- Prepare 2 tsp Grated ginger
- Make ready 1 tbsp Soy sauce
- Get 1 tbsp Sugar
- Take 2 tbsp
- Make ready 2 tbsp Sesame oil
- Take 1 Salt and pepper
- Prepare 1 Katakuriko (to finish)
Steps to make Skinless Moist Shumai:
- Mince the onion roughly (7-8mm to 1cm) and coat with katakuriko.
- Combine the ground with grated ginger, soy sauce, sugar, , sesame oil, salt, and pepper. Mix everything together with your hands.
- Add the onion coated with katakuriko and mix briskly. Form into balls about 3 cm. Coat the surfaces with katakuriko, and put in the steamer.
- Steam over high heat for about 12-13 minutes to finish! Serve with Japanese mustard, soy sauce, vinegar and soy sauce, or anything you like!
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