Easy Pan-Fried Shumai (No Wrapping Required)
ID: d128d4ed...
This is a simple, healthy recipe for pan-fried shumai that skips the hassle of wrapping, just place them in a frying pan and cook. Adding enoki mushrooms increases the volume while keeping them juicy with a delightful, springy texture.
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🍳 Cooking Flow
Finely dice the onion, heat in the microwave for 1 minute, and let cool. Finely dice the enoki mushrooms as well. → In a bowl, knead the ground pork with sugar, salt, pepper, and seasonings. Add the cooled vegetables, mix well, and form into 14 balls. → Arrange the meat balls in an oiled frying pan, then cover each with a shumai wrapper that has been lightly dipped in water, pressing down to adhere. → Cook over medium heat until the bottoms are browned, then turn to low heat, add water, cover with a lid, and steam-cook for 3 minutes. → Remove the lid, drizzle with sesame oil, and cook over low heat for about 1 minute to make the bottoms crispy.
Cooking Steps
Brief Cooking Order
Finely dice the onion, heat in the microwave for 1 minute, and let cool. Finely dice the enoki mushrooms as well. → In a bowl, knead the ground pork with sugar, salt, pepper, and seasonings. Add the cooled vegetables, mix well, and form into 14 balls. → Arrange the meat balls in an oiled frying pan, then cover each with a shumai wrapper that has been lightly dipped in water, pressing down to adhere. → Cook over medium heat until the bottoms are browned, then turn to low heat, add water, cover with a lid, and steam-cook for 3 minutes. → Remove the lid, drizzle with sesame oil, and cook over low heat for about 1 minute to make the bottoms crispy.
Introduction
This is a simple, healthy recipe for pan-fried shumai that skips the hassle of wrapping, just place them in a frying pan and cook. Adding enoki mushrooms increases the volume while keeping them juicy with a delightful, springy texture.
Step 1
Finely dice 1/2 of an onion.
Step 2
Place the diced onion in a heat-resistant bowl, cover loosely with plastic wrap, and microwave at 600W for 1 minute. After heating, remove the wrap, spread out the onion, and let cool completely to room temperature.
Step 3
Trim the roots off the 100g of enoki mushrooms and finely dice them.
Step 4
In a separate bowl, add 200g ground pork and 1/2 teaspoon sugar, kneading until tacky. Then add salt and pepper to taste and continue to knead thoroughly.
Step 5
Add 1/2 tablespoon oyster sauce, 1 teaspoon soy sauce, 1/2 teaspoon grated ginger, 1 tablespoon sake, 1 teaspoon sesame oil, and 2 teaspoons potato starch in order, kneading well until the seasonings are fully incorporated into the meat.
Ingredients List
Important Notes
✨ Before adding seasonings, knead the ground meat with sugar first to increase its water-retention, ensuring a juicy result.
⚠️ Make sure the heated onions are completely cooled before adding them to the meat mixture. If added while warm, the fat in the meat will melt.
💡 By dipping the shumai wrappers in water before covering, they will stick perfectly to the meat, creating a delicious, chewy texture when steam-cooked.
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