One-Pan Easy Shumai

Ingredients

• 1 lb ground pork
• 0.5 onion (finely chopped)
• ginger (grated)
• 2 tsp sugar
• 1 tbsp soy sauce
• 0.5 tbsp oyster sauce
• salt (to taste)
• black pepper (to taste)
• 2 tbsp potato starch
• 25 shumai wrappers (approximately 22-25 wrappers)
• 0.66 cup water (for steaming)
• 1 tbsp sesame oil

Steps

1. 1

   In a large mixing bowl, combine the ground pork, finely chopped onion, grated ginger, sugar, soy sauce, oyster sauce, salt, black pepper, and potato starch.

2. 2

   Mix the ingredients thoroughly until the mixture becomes slightly sticky and well-combined.

3. 3

   Take a shumai wrapper and place a spoonful of the pork filling in the center. Fold the sides up to form a cylinder, leaving the top open. Repeat for all 22-25 dumplings.

4. 4

   Heat the sesame oil in a large non-stick skillet or frying pan over medium heat.

5. 5

   Arrange the shumai in the pan, flat side down, leaving a little space between each one.

6. 6

   Carefully pour the 2/3 cup of water into the pan, then immediately cover with a tight-fitting lid.

7. 7

   Steam the dumplings for about 8-10 minutes, or until the water has mostly evaporated and the pork is cooked through.

8. 8

   Remove the lid and continue to cook for another minute to allow the bottoms to crisp up slightly in the remaining oil.

9. 9

   Serve hot with your choice of dipping sauce, such as soy sauce with hot mustard or chili oil.

Notes

If you cannot find potato starch, cornstarch can be used as a substitute. Ensure the pan has a lid that fits well to trap the steam effectively.

Nutrition per serving

• main
• dinner
• pork
• dumplings
• one-pan
• Japanese
• steamed