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1
Use a small can of scallops.
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2
Mince the onions.
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3
Combine minced pork, canned scallop with its juice, and all ingredients into a bowl, and mix together well.
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4
It should look like this.
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5
Wrap it up.
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6
Place a shumai skin on your lightly gripped hand, and place the filling on top.
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7
(That's my husband's hand in the picture.)
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8
Turn the shumai skin as you use the dent of your hand to wrap up the filling.
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9
When it's almost completely wrapped, place it on a flat surface.
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10
Squeeze the sides firmly with both hands, and lift the filling up.
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11
If you press the sides firmly, they'll look pretty when steamed.
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12
Wrap the steamer lid with a cloth to avoid water droplets from falling on the shumai.
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13
Steam in a steamer for 15 minutes, then serve.
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14
*I made shiitake mushroom shumai with the same filling.
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15
It's the same ingredients, but with 2 to 3 bags of shiitake mushrooms.
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16
Top with filling.
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17
The katakuriko helps bind the mushrooms and the filling.
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18
Top with filling.
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19
The katakuriko helps bind the mushrooms and the filling.
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20
Cooking time depends on the size of the mushrooms, but usually about 10 to 13 minutes in a steamer.
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21
It's ready to eat when the meat is browned and has puffed up.
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22
Enjoy with a dipping sauce made from a combination of mustard, vinegar, and soy sauce.
