Last night, I made shumai from scratch for the first time. I saw a recipe from the January 2009 issue of Kyou no Ryouri and I thought I’d give it a try. Shizuki always talks about making shumai and I was like, mmm, shuuumaaaiiiii…
Making it was easy enough. Making it look just as good as it tasted was quite difficult. When I wrapped the pork into the shumai wrapper, it looks alright. However, when I steamed it, the pork mix fell out of the skins, either because the shumai stuck to it’s neighbor and/or because the pork shrank away from the wrapper. I will have to practice some more. :|
I also made a green onion and fried tofu hitashi, which was also in the same issue.
It turned out a bit salty.