Easy Pan-fried Tomato Shumai Dumplings
Easy Pan-fried Tomato Shumai Dumplings

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy pan-fried tomato shumai dumplings. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Easy Pan-fried Tomato Shumai Dumplings is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Easy Pan-fried Tomato Shumai Dumplings is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook easy pan-fried tomato shumai dumplings using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy Pan-fried Tomato Shumai Dumplings:
  1. Make ready 280 grams ○ Thinly sliced pork (as thin as possible)
  2. Make ready 1 ○ Salt and pepper
  3. Make ready 1 ○ Garlic powder (or raw grated garlic)
  4. Take 1 tbsp ○ Sake
  5. Get 1 ○ Katakuriko
  6. Prepare 20 Cherry tomatoes
  7. Prepare 10 Shiso leaves
  8. Prepare 1 Katakuriko
  9. Prepare 20 Siumai skins
  10. Take 1 Vegetable oil
  11. Take 1 Lettuce, radish sprouts, etc.
  12. Prepare 1 Japanese mustard + soy sauce
  13. Make ready 1 Yuzu pepper paste + soy sauce
  14. Make ready 1 Ponzu + Japanese mustard (recommended)
Instructions to make Easy Pan-fried Tomato Shumai Dumplings:
  1. Cut the shiso leaves lengthwise. Remove the tomato stems, wash, and coat with katakuriko. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin.
  2. Cut the shiso leaves lengthwise. Remove the tomato stems, wash, and coat with katakuriko. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin.
  3. If you wrap the tomatoes so the tops are peeking out, the dumplings will look pretty. Squeeze the siumai skin around the tomato once it's wrapped around it avoid unraveling.
  4. Heat a pan over medium heat with vegetable oil and cook 10 siumai dumplings. When the bottoms turn golden brown, add about 2 tablespoons of water, cover with a lid and steam cook. Repeat with the remainders.
  5. With these siumai dumplings and beer, you're all set! I recommend dipping in mustard soy sauce, yuzu pepper paste or ponzu sauce. They are great in packed lunches too!

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