Steamed Sumai Dumplings

Page 43

Cuisine: Japanese | Course Type: Sides

(1 review)

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This is my go to weeknight recipe for Shumai. It's easy to make and I serve it as a side dish to sashimi. My husband loves it. The potato starch does make a difference although I sometimes use corn starch. Also after mixing the pork, salt, pepper and sesame oil it is so important to developing flavors to set it aside for at least 30 minutes. Covering the shumai with the napa leaves really does keep it warm as Ms. Kobayashi suggests. Otherwise they get cold quickly.

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