Easiest Way to Make Favorite Bursting with Edamame! Shumai Dumplings with Wings

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bursting with edamame! shumai dumplings with wings. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Bursting with Edamame! Shumai Dumplings with Wings is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Bursting with Edamame! Shumai Dumplings with Wings is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook bursting with edamame! shumai dumplings with wings using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Bursting with Edamame! Shumai Dumplings with Wings:

1. Take 300 grams Thinly sliced pork scraps (or ground meat)
2. Take 1/4 Onion
3. Take 1 piece Ginger
4. Make ready 1 tbsp ●Oyster sauce
5. Prepare 1 tbsp ●Sesame oil
6. Get 2 tsp ●Katakuriko
7. Prepare 1 dash ●Salt and pepper
8. Make ready 1 packet Shumai skins
9. Prepare 1 Thin omelet
10. Make ready 1 Katakuriko slurry

Instructions to make Bursting with Edamame! Shumai Dumplings with Wings:

1. Place the ginger, onion, pork and ● flavoring ingredients into a food processor in that order. Blend everything together. If using ground pork, mince the ginger and onion before adding to the processor.
2. Remove the edamame from the shells and also remove the thin inner skin. Add to Step 1.
3. Thinly slice the shumai skins.
4. Finely slice the thin omelet and combine with Step 3.
5. For 20 round balls from the Step 2 mixture and coat with Step 4. Since the coating will fall off easily, squeeze them to make it stick better.
6. Place them on a rack and brush the tops with katakuriko slurry. Steam for 15 minutes in a steamer.
7. Optionally enjoy with spicy mustard soy sauce, ponzu sauce, etc.

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