Pork Shumai - Recipe by Koji Cooks

SHUMAI

SHUMAI CAN ALSO BE STEAMED

I prepare various types of Shumai, and this particular one is a Japanese version, cooked using the Chinese potsticker technique. It is topped with caviar (tobiko), scallion, vinegar, and soy sauce. Although it is made with ground pork, adding 1 part shrimp to 2 parts pork is also a fantastic option.

PORK SHUMAI - Recipe (makes 30-40)

1 package wonton skins (wrappers)

1 pound of ground pork

1/4 cup finely minced sweet onion

1/4 cup finely minced scallion

1 tablespoon soy sauce

1 tablespoon oyster sauce

2 teaspoons mirin or dry sherry

2 teaspoons cornstarch

1.5 teaspoons sesame oil

1.5 teaspoons grated ginger

1.5 teaspoons sugar

1/8 teaspoon Japanese Sancho or white pepper

pinch of kosher salt

extra sliced scallion to garnish

tobiko - optional garnish

METHOD

Combine the pork, onion, scallion, soy sauce, oyster sauce, mirin, cornstarch, sesame oil, ginger, sugar, and salt and pepper in a bowl. Mix thoroughly until the mixture becomes pasty, using gloved hands for best results. Working with about six at a time, lay out wonton wrappers on a board. Place a heaping teaspoonful of filling in the center of each wrapper. Fold two opposite corners upward together, then fold the other two corners, rolling them in your fingers to form a sealed short cylinder. Refer to the photo for guidance; it doesn't need to be perfect, resembling a squashed punching bag about 1/2" tall. place on a floured sheet pan.

COOKING/FORMING

Veggie oil

In a measuring cup, mix together 100ml of water, 1 teaspoon of cornstarch, 1/2 teaspoon of flour, and 1/4 teaspoon of white vinegar (I use chopsticks to stir).

Heat a non-stick 10" pan over medium-high heat, add 1 teaspoon of vegetable oil, and arrange 4 rows of 3 shumai, touching side by side, in the hot pan (refer to photo). After 2 minutes, check if the bottoms are starting to brown slightly; if not, let them cook a bit longer. Stir the cornstarch and water mixture again, pour it into the pan, cover, and cook for 5-8 minutes until the liquid evaporates, checking periodically. Once the liquid is gone, uncover and cook for about 3 more minutes until a golden lace net forms at the bottom of the shumai. Invert and serve with soy sauce mixed with equal parts black or balsamic vinegar, topped with scallions and tobiko.