Shumai ｜ Our Regional Cuisines

1. Put [A] in a bowl and knead until the Meat fibers are crushed.

2. Add [B] to 1 and mix until all the flavors are well blended.

3. Add [C] to 2 and mix.
By adding the seasonings in order, the elasticity and flavor of the Meat can be brought out. Also, the addition of Oyster sauce enhances the richness and aroma.
Minced meat should always be made from ingredients that have been minced on the same day, and 100% pork thighs should be used.

4. Wrap the center of the “Shumai” skin with about 26g of the “Shumai” paste from (3) and top with green peas.

5. Place the wrapped “Shumai” on a parchment lined “Seiro”(Steaming basket) and steam in a boiling steamer over high heat for about 7 minutes.
After turning off the heat, leave them in the “Seiro” for one minute.
Leave for one minute in the “Seiro” allows juicy “Shumai” to be made without leaking the juices out of the meat.

6.