Homemade Shumai (Steamed Pork Dumplings)
These homemade shumai are juicy and satisfying, generously kneaded with pork back fat and coarsely chopped onions. Steaming them quickly over high heat in a steamer creates a fluffy, chewy texture and locks in an abundance of savory meat juices.
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🍳 Cooking Flow
Finely chop and mince the back fat. → Combine the ground meat with seasonings, knead, then add the back fat and knead further. → Coat the coarsely chopped onions with potato starch and fold them into the meat mixture. → Wrap a generous amount of filling in the shumai wrappers. → Arrange on a lightly oiled plate and steam in a high-heat steamer for 5–6 minutes.
Cooking Steps
Brief Cooking Order
Finely chop and mince the back fat. → Combine the ground meat with seasonings, knead, then add the back fat and knead further. → Coat the coarsely chopped onions with potato starch and fold them into the meat mixture. → Wrap a generous amount of filling in the shumai wrappers. → Arrange on a lightly oiled plate and steam in a high-heat steamer for 5–6 minutes.
Introduction
These homemade shumai are juicy and satisfying, generously kneaded with pork back fat and coarsely chopped onions. Steaming them quickly over high heat in a steamer creates a fluffy, chewy texture and locks in an abundance of savory meat juices.
Step 1
Cut the pork back fat into approximately 4mm cubes, then further mince it using a knife.
Step 2
Place the ground pork, sake, sugar, and salt in a bowl and knead thoroughly until the mixture becomes sticky and heavy.
Step 3
Add the minced back fat to the bowl and knead well to incorporate.
Step 4
Coarsely chop the onion, add potato starch, and coat evenly by hand.
Step 5
Add the starch-coated onions to the meat mixture and knead together thoroughly until well combined.
Ingredients List
Important Notes
If you don't have back fat, you can increase the amount of ground meat or add shrimp or squid for a delicious alternative. 💡
Chopping the onions coarsely creates a pleasant texture when combined with the back fat. 🧅
Coating the onions with potato starch beforehand prevents moisture from releasing and helps the filling hold together better. ⚠️
Lightly oiling the plate inside the steamer prevents the shumai skins from sticking. 🍳
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