Crispy, Crunchy, Meaty . These words are very attractive for beer lovers. I guarantee this recipe is perfect for those tastes and sure to please any beer drinker. This is much easier to prepare compared to ordinary Shumai.
Ingredients
- 1/2 lb ground beef (or pork)
- 1/4 onion (small chopped)
- 2 tspn soy sauce
- 2 tspn Sake
- 2 tspn sugar
- 1 tblsp potato starch
- Dry herb mix for taste
- Gyoza skin
Directions
- Using scissors, make several cuts around the Gyoza skin like flower petals. See picture. You can cut few skins together at each time. Set aside.
- In a bowl, mix all ingredients (except Gyoza skin) very well. Put spoonful mixture on the center of skin.
- Fold up each “petal” and wrap the mixture like a flower bud. See picture. Tip; Make each petal fold to the same circular direction.
- Flatten the Shumai to approx. quarter inch thickness. THIS IS VERY IMPORTANT! Because Gyoza skin is easy to burn during frying. If meat is too thick, skin will burn and the meat will not be cooked enough.
- Deep fry at LOW temperature until meat is cooked. Pay attention all the way.
See how I do it.
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