The unwrapped Shumai introduced by Miki Mama will be cheated because it contains enoki mushrooms. Juicy, volumey, and unwrapped, it’s a quick and easy dish.
I made something that was broadcast on Viking and Saturday Plus.
Do not wrap the skin. In a frying pan, steam, steam, crispy, and finally cut! It’s a little surprising way to make it, but it is Shumai properly. It’s juicy.
The secret is the enoki tree, which is kept for deceit. It’s also a cheat, and it also plays a role in binding meat juice and it works really well.
Easy, quick and hassle free Shumai! I have summarized it with an image, so please refer to it.
How to make Shumai that does not wrap
Material (for 4 people)
- 24 pieces of dumpling skin
- 150 ml of water
- 1/2 tbsp sesame oil
- 21 green peas
- Ground pork 300g
- Enoki mushroom 1 pack
- 1 onion (200g)
- 2 tbsp soy sauce
- 1 tbsp sugar and 1/2 tbsp
- 1 tablespoon oyster sauce
- 1 tablespoon of sake
- 1 tbsp sesame oil
- 1⁄2 tbsp grated ginger
- 1 tsp chicken broth soup
- 4 tablespoons of potato starch
How to make
① Chop the mushrooms and onions. Put all of the seed ingredients in a bowl and mix by hand.
② Cut the gyoza skin into 5mm width.
③ Spread half of the gyoza skin on a frying pan. Spread all the meat on it in a frying pan and put the rest of the gyoza on it. *Miki Mama used a 26cm frying pan, but I was 28cm. But it was enough volume ^^
③ Place the green pieces at equal intervals. 5 rows in the middle, 3 rows, 3 on both ends. It may be hard to cut if there are too many.
④ Add 150 ml of water and cover when boiling. Steam on low heat for 7 minutes.
⑤ The sesame oil is in the pot, so pour it in well and bake until it is crispy. Please use the green peas as a guide to cut them into one piece.
it was delicious. It was very juicy. Last time it was messed up because the last grill wasn’t enough… so this time I cooked it until the bottom was firm.
Successful division! It’s juicy and has a good taste, but it’s sweet and delicious. The husband reheated after cooling, but it was delicious and the volume seemed to be satisfied.
The opinion that I wanted more juiciness just because time had passed.
It will feel moist as time passes. But since the shape is solid, I wonder if the shape will not collapse than it is fresh.
It’s easy, cheap, and convenient. Because my husband was happy because of the volume, I was able to make enough for my lunch the next day.
It is a perfect side dish for saving moms. I want to repeat again ^^