Japanese style siu-mai called "Shumai" is a bit different from Chinese one. Our siu-mai uses white-clear siu-mai skin instead of yellow one. Also, green peas or baby shrimp is the symbol of our siu-mai. We put a bit of Karashi mustard and dip in soy sauce + rice vinegar sauce to have an extra flavor to it. Interesting? =)
So today, I'll post my original Siu-Mai recipe here.
Japanese Style Siu-Mai
For 10-15 Serving
Ingredients:
Shu-mai Skin
(sells at T&T / H-mart in Vancouver area)
Grounded Pork 160 g
Chopped Onion -small 1/2
Chopped dried scallop or dried shrimp 1 table spoon
(soak it in the water)
Chopped Shitake mushroom 1
(dried one is fine, soak it in the water)
Corn Starch 2.5 table spoon
☆Oyster sauce 1 tea spoon
☆Soy sauce 1.5 tea spoon
☆Sugar 1/2 tea spoon
☆Cooking Sake 1/2 tea spoon
☆Sesame oil 1 tea spoon
☆Black pepper 1/2 tea spoon
☆Minced ginger 1/2 tea spoon
Soy sauce + Vinegar sauce (Soy sauce : Vinegar = 3:1)
I recommend paste style in a tube. You can get it at T&T, H-mart, and Konbiniya on Robson st. in Vancouver area. I just found out that the Karashi paste tube from S&B company has a picture of Shumai on the package =)
Step 1: Add ☆ingredients into ground pork and Mix well with hand in a large bowl.
Step 2: Coat chopped onion with corn starch to keep onion's natural sweetness of Umami inside.
Step 3: Add coated onion, shiitake mushroom, and dried scallop/ shrimp into the Mixture from Step 1. Cover it with plastic wrap, and let it sit in the fridge for 1-2 hour.
Step 4: Take out Step 3, and start to wrap the mixture with shumai skins as picture below.
Make a circle with a thumb and forefinger.
Press and make a Shumai shape
Step 5: Put Green peas or baby shrimp on top, and Steam it for 10-15 min.
Hope you Enjoy my recipe =)
