![]() ![]() It’s very important to use your hand (you can wear a plastic glove) to knead the meat mixture until they are sticky and pasty, and pale in color. Potato starch (or cornstarch) plays an important role to absorb the excess moisture that the onion may release. Since Japanese-Chinese style dining can be expensive, most Japanese people make Shumai either from scratch or straight from the frozen premade bag. You may associate Shumai with Chinese dim sum or diner food, but back home in Japan, these steamed dumplings are a regular home-cooked dish just like gyoza. The easiest thing to tell Japanese Shumai apart is the dainty green peas that crown the open steamed dumplings, giving them the characteristic look. Whereas the original Chinese Shaomai or Siumai (燒賣) commonly include both ground pork and chopped shrimp, and sometimes shiitake mushrooms. ![]() ![]() Shumai (シュウマイ) in Japan is typically made with only ground pork, finely chopped onion, and flavored with a few simple Japanese seasonings. Their Shumai (steamed pork dumplings) has been a popular and signature Yokohama souvenir for decades. One of the most reputable restaurants is Kiyoken (崎陽軒) that serves Chinese food since the early 1900s. Its main attraction is the wide array of tantalizing Chinese cuisine offered by many restaurants and food stalls. Yokohama Chinatown (横浜中華街, Yokohama Chūkagai) is Japan’s largest Chinatown located in my hometown Yokohama. Originally from China, Shumai has become popular in Yokohama, Japan, since 1928! Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with green pea. ![]()
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