Pan-Fried Shumai Dumplings: No Steamer Needed! Quick & Easy Recipe

Today we are making pan-fried shumai. Shumai are traditional Chinese dumplings, and they are typically steamed. Pan-fried shumai is a delicious twist on the classic, crisp on the bottom, juicy inside, and perfect as a snack, appetizer, or part of a dim sum style meal. First, we cut the brown onion. Slice thinly and finely chop. Next, peel the ginger root and grate it finely. In a large bowl, combine the ground pork, grated ginger, chopped onion, and we are gonna add all the seasonings. Potato starch, soy sauce, sesame oil, salt, sugar, and white pepper. And mix well until thoroughly combined. Now we are going to wrap the meat mixture with shumai skin or wonton wrappers. Take one sheet and place the meat mixture in the middle and gently squeeze the side and shape into small cylinders. Normally, the shumais are steamed, but today we are going to pan-fry. Heat the oil in a frying pan over medium heat and place the shumai in the pan and cook for a couple of minutes. Add some water and cover with a lid and steam for three to four minutes until the water has evaporated. When the bottoms are nicely browned, drizzle with sesame oil and cook for another minute. Then flip the dumplings and cook for one more minute. Serve with soy sauce and Japanese mustard. Pan-fried shumai is quite easy to make at home. You don't need a steamer and pan-frying with a bit of oil makes it heartier and more satisfying. Hope you try it soon!