Shrimp and Pork Shumai
Ingredients: Ground Pork, Shrimp, peeled and thawed, Salt, Sugar, Ginger Root, chopped · 30 min cook time · 350kcal · ~₩10,100
Ingredients
100g Ground Pork, 100g Shrimp, peeled and thawed, 0.33tsp Salt, 1tsp Sugar, 10g Ginger Root, chopped, 1tbsp Sake, 0.5tbsp Oyster Sauce, 0.5tbsp Sesame Oil, 0적당량 Pepper, 150g Onions, chopped, 30g Potato Starch, 18pieces Shumai Wrappers, packaged, 500ml Lukewarm Water, 1.5tsp Salt (for thawing shrimp), 1.5tsp Baking Soda, 0적당량 Cabbage leaves, 0적당량 Vinegar soy sauce, 0적당량 Karashi mustard
Instructions
1. Add salt and baking soda to 500 ml of lukewarm water and stir to dissolve. Soak the frozen peeled shrimp in the salt water for 20 to 30 minutes, or until thawed halfway through.
2. Discard the salt water. Add fresh water and rinse the shrimp thoroughly. Place the shrimp into a mesh strainer and pour clean water over it. Hit the strainer against a kitchen towel numerous times to remove the water. Then, place the shrimp onto a paper towel, spread them out, and wrap with another paper towel to thoroughly remove moisture.
3. Add a small amount of sake to the shrimp and rub it in. Cut some of the shrimp into 18 pieces about the size of the tip of your little finger for topping. Cut the rest into thin slices and then chop them with a knife until it almost becomes a paste, or roughly chop them if you like.
4. Add potato starch to the chopped onion in a bowl and toss to coat evenly.
5. In a bowl, combine the ground pork, chopped shrimp, salt, sugar, chopped ginger root, sake, oyster sauce, sesame oil, and pepper. Mix until the meat mixture becomes gooey, first by squeezing, then by spinning your hand around with loosely spread fingers.
6. Add the chopped onion to the meat mixture. Gently fold the mixture to prevent the potato starch from coming off. Continue mixing until the onion is evenly distributed.
7. Take a shumai wrapper and place a little over 1 tablespoonful of the meat mixture in the center. Lightly press the meat to make it firmly attached to the wrapper. Gather the wrapper to the center and form the shumai into a cylindrical shape by squeezing it. Dip a piece of shrimp for topping into potato starch and lightly press it into the top of the shumai. Flatten the bottom with your palm and place the shumai onto a tray lightly covered with potato starch.
8. Turn off the steamer and remove the lid. Arrange cabbage leaves on the plate. Arrange the shumai on the cabbage so that they do not stick to each other. Cover with the lid. Heat on high heat until the steam comes out vigorously. Then, cook for about 8 to 10 minutes with the steam coming out continuously.
9. Serve the shumai. Dip the shumai in vinegar soy sauce and enjoy it with a bit of karashi mustard.
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