Skinless Moist Shumai Recipe

Name: Skinless Moist Shumai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Ground pork; 1 medium Onion; 3 tbsp Katakuriko; 2 tsp Grated ginger; 1 tbsp Soy sauce; 1 tbsp Sugar; 2 tbsp Sake; 2 tbsp Sesame oil; 1 Salt and pepper; 1 Katakuriko (to finish)

Servings: persons

1
Mince the onion roughly (7-8mm to 1cm) and coat with katakuriko.
2
Combine the ground pork with grated ginger, soy sauce, sugar, sake, sesame oil, salt, and pepper.
3
Mix everything together with your hands.
4
Add the onion coated with katakuriko and mix briskly.
5
Form into balls about 3 cm.
6
Coat the surfaces with katakuriko, and put in the steamer.
7
Steam over high heat for about 12-13 minutes to finish!
8
Serve with Japanese mustard, soy sauce, vinegar and soy sauce, or anything you like!

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 grams Ground pork, 1 medium Onion, 3 tbsp Katakuriko, 2 tsp Grated ginger, and more.

Yes, Skinless Moist Shumai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skinless Moist Shumai

How did you like this recipe?

Frequently Asked Questions