Microwave Jumbo Shumai

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Microwave Jumbo Shumai

Main · Chinese27 min(Prep 15 min + Cook 12 min) · 320 kcal per serving · 4 servings · Easy

A microwave-steamed jumbo shumai that needs no knife, no cutting board, and no stovetop. All you need is ground pork, bean sprouts, and shumai wrappers. There's no need to wrap them one by one—just line a heatproof dish with the wrappers, spread the meat mixture on top, and microwave at 600W for 10 minutes. Bulking it up with bean sprouts keeps it budget-friendly, and the light seasoning makes it a great match for rice.

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はるあん48 recipes · 454 cooked

Instructions

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  1. Prepare a heatproof dish about 20cm across (a slightly deep pie dish is ideal). Since liquid comes out while steaming, some depth makes it easier to handle.~1 minWatch the video from 0:47
  2. Put the bean sprouts in a heatproof container and break them into small pieces, rubbing and snapping them apart by hand. Make them as small as possible so they blend into the meat mixture.Uses: Bean sprouts~3 minWatch the video from 1:53
  3. Microwave at 600W for about 2 minutes without covering with plastic wrap.Uses: Bean sprouts~2 minWatch the video from 2:27
  4. Put 300g of ground pork in a bowl and add 1 teaspoon ginger paste, 1 1/2 tablespoons sugar, 1 tablespoon sake, 1 tablespoon soy sauce, and 1/2 tablespoon oyster sauce.Uses: Ground pork, Ginger paste (tube), Sugar, Sake, Soy sauce, Oyster sauce~3 minWatch the video from 2:33
  5. Stir the heated bean sprouts to cool them, then transfer only the bean sprouts to the bowl of meat mixture, holding back the released liquid by parting them with a spatula and draining well. Drain the bean sprout container and set it aside, as you'll use it to steam the shumai.Uses: Ground pork, Bean sprouts~2 minWatch the video from 3:27
  6. Mix everything together with a spatula in a light folding motion, and once evenly combined, knead by pressing down to break up the grains of ground meat and develop stickiness and cohesion.Uses: Ground pork, Bean sprouts, Ginger paste (tube), Sugar, Sake, Soy sauce, Oyster sauce~3 minWatch the video from 4:06
  7. Cut a sheet of parchment paper to fit the dish, crumple it up and open it back out, then wet it with water until it softens and press it into the heatproof dish.~2 minWatch the video from 5:14
  8. Divide the shumai wrappers into two roughly equal batches, and lay one batch out over the parchment paper to cover the whole surface.Uses: Shumai wrappers~2 minWatch the video from 6:02
  9. Plop the meat mixture onto the wrappers and shape it with a spatula. Think of shaping the meat mixture on its own rather than following the dish. Then lay the remaining wrappers over the top to cover it.Uses: Ground pork, Bean sprouts, Shumai wrappers, Ginger paste (tube), Sugar, Sake, Soy sauce, Oyster sauce~3 minWatch the video from 6:58
  10. Pat water onto the wrappers on the surface with your hand, using more where the wrappers overlap. Without it, the wrappers turn tough.Uses: Shumai wrappers~1 minWatch the video from 7:34
  11. Cover tightly with plastic wrap in a crisscross pattern and microwave at 600W for 10 minutes. The wrap will be hot afterward, so remove it carefully.~10 minWatch the video from 8:25
  12. Transfer to a flat plate for easy serving and scatter the green onions snipped with scissors over the top. Cut it into bite-sized pieces by pressing down firmly with a knife, and serve with karashi mustard to taste.Uses: Green onions, Karashi mustard~2 minWatch the video from 9:19

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