Back
Microwave Jumbo Shumai
Step 1 / 12
0% Complete
1x
Loop
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.
0:47
~1 min
Report
Play Video
Previous
Next
Steps
Ingredients
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.
0:47
~1 min
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.
1:53
~3 min
3
Microwave at 600W for about 2 minutes without covering with plastic wrap.
2:27
~2 min
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.
2:33
~3 min
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.
3:27
~2 min
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.
4:06
~3 min
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.
5:14
~2 min
8
Divide the shumai wrappers into two roughly equal batches, and lay one batch out over the parchment paper to cover the whole surface.
6:02
~2 min
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.
6:58
~3 min
10
Pat water onto the wrappers on the surface with your hand, using more where the wrappers overlap. Without it, the wrappers turn tough.
7:34
~1 min
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.
8:25
~10 min
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.
9:19
~2 min
2
Step 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.
Bean sprouts
1 bag
3
Step 3
Microwave at 600W for about 2 minutes without covering with plastic wrap.
Bean sprouts
1 bag
4
Step 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.
Ground pork
300g
Ginger paste (tube)
1 teaspoon
Sugar
1/2 tablespoon
Sake
1 tablespoon
Soy sauce
1 tablespoon
Oyster sauce
1/2 tablespoon
5
Step 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.
Ground pork
300g
Bean sprouts
1 bag
6
Step 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.
Ground pork
300g
Bean sprouts
1 bag
Ginger paste (tube)
1 teaspoon
Sugar
1/2 tablespoon
Sake
1 tablespoon
Soy sauce
1 tablespoon
Oyster sauce
1/2 tablespoon
8
Step 8
Divide the shumai wrappers into two roughly equal batches, and lay one batch out over the parchment paper to cover the whole surface.
Shumai wrappers
1 packet
9
Step 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.
Ground pork
300g
Bean sprouts
1 bag
Shumai wrappers
1 packet
Ginger paste (tube)
1 teaspoon
Sugar
1/2 tablespoon
Sake
1 tablespoon
Soy sauce
1 tablespoon
Oyster sauce
1/2 tablespoon
10
Step 10
Pat water onto the wrappers on the surface with your hand, using more where the wrappers overlap. Without it, the wrappers turn tough.
Shumai wrappers
1 packet
12
Step 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.
Green onions
2 stalks
Karashi mustard
to taste
ADD NOTE
Add
TIMER
01
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next
Microwave Jumbo Shumai — cook along with the video