Ingredients
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100g Shumai skin
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5g egg cake
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5g crab roe
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Stuffing Ingredients
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500g streaky pork
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100g shrimp
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10g salt
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20g sugar
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30g lard
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10g sesame oil
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5g chicken powder
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5g white pepper
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5g cornstarch
Directions
Tips
1. When wrapping the stuffing, you can place the shumai skin on the palm, add stuffing in the middle. Then use five fingers to cover and wrap the stuffing. In this way, it makes shumai more attractive and appetizing.
2. Do not use fat pork or lean pork. Streaky pork is always the best option for the stuffing.
Steps
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1
Done
5 minutes
|
Minced streaky pork into small pieces. Add salt, sugar, chicken powder and white pepper powder. Mix well. |
|
2
Done
5 minutes
|
Add shrimp and cornstarch and mix well. |
|
3
Done
5 minutes
|
Add lard, sesame oil, and stir well. |
|
4
Done
5 minutes
|
Use Shumai skin to wrap the stuffing. |
|
5
Done
5 minutes
|
Make it into Shumai shape. |
|
6
Done
5 minutes
|
Place into a steamer. |
|
7
Done
5 minutes
|
Cut egg cake into strips. Top egg cake strips on the Shumai as the decoration. |
|
8
Done
10 minutes
|
Use high heat to steam for 8 minutes. Top with crab roe or salted egg yolk for decoration. Serve. |
