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1
Finely chop the onion.
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2
Cut the shumai wrappers in half to end up with rectangles.
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3
Julienne the wrappers finely, cutting them on the short side of the rectangles about 2-3 mm thick.
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4
Put the ingredients in a bowl and mix well with your hands until the mixture is sticky.
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5
Line a frying pan with a piece of kitchen parchment paper that's been cut to be a bit bigger than the bottom of the pan.
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6
Rip up some lettuce leaves and put them on top of the paper.
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7
Form the Step 3 mixture into shumai-sized portions, and line them up on top of the lettuce from Step 4.
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8
You don't have to roll them into balls; if they're sort of ball-shaped that's fine.
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9
Sprinkle the Step 2 julienned wrappers on top of the meat balls.
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10
Pour the boiling water on the outside of the kitchen parchment paper (to go on the bottom of the pan) using a cup or something.
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11
Cover the pan with a lid, tucking all the paper under it so it's not sticking outside the pan, and start heating it.
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12
When the water comes to a boil, turn the heat down to medium-low and steam for 4 to 5 minutes.
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13
When the water has boiled off, take the lid off.
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14
If the wrapper dough has turned translucent, the shumai are done!
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15
Tilt the frying pan with one hand, pick up the kitchen parchment paper with the other, and slice the shumai, paper and all, onto a plate.
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16
If you weren't able to steam all the shumai, steam the remaining ones following Steps 4 through 9.
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17
Using a 26 cm frying pan, it takes 2-3 batches to cook up 40 to 50 shumai.
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18
Serve with the lettuce and your favorite condiments.
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19
I served with black pepper, Japanese mustard and soy sauce.
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20
The more ground pork you add to the filling (see photo), the more assertively flavored and hearty the shumai will be.
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21
If you only use ground chicken they'll be lighter and easier to eat.
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22
I know there are lots of steps, but if you're fast, you can make these in 15 minutes.
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23
They're really easy to make.
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24
Key point 1: Cut the shumai wrappers as thinly as possible to make the shumai look pretty when done.
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25
Key point 2: If you add some tofu to the filling, the shumai will be fluffy and healthier.
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26
They'll also be less likely to become hard when cold.
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27
Key point 3: There's no need to have a steamer ready.
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28
You don't need to wait for the water to boil either.
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29
It's such a time-saver!
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30
Key point 4: If you line a frying pan with kitchen parchment paper and pour boiling water under the paper, it functions like a steamer.
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31
Key point 5: In addtion, by just moving the paper you can transfer the shumai easily to a plate, ready to serve!
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32
Add the delicious steaming liquid to the plate too.
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33
Key point 6: The lettuce lined underneath the shumai retains the delicious meat juices!
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34
The lettuce absorbs the delicious flavor and nutrition of the meat too.
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35
Key point 7: Since no oil is used, not only is this quite healthy, the frying pan barely gets messy, so cleanup is a breeze.
