lunch · dairy-free
Japanese pork shumai
Open-topped steamed pork and onion dumplings, a Yokohama favorite, with karashi and soy.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Steamer.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix pork with seasonings until sticky; fold in starch-coated onion and shiitake.
-
2
Place filling on a wrapper and squeeze into an open cup with your fingers.
-
3
Top each with a pea.
-
4
Steam over high heat 10–12 minutes on a lined steamer, until the filling reaches 71°C (160°F).
-
5
Serve with karashi and soy.
