Soft Scallop Shumai

• 1 Canned scallops (small) including the juice
• 300 grams Pork mince
• 1/2 Minced Onions
• 1 tbsp Katakuriko
• 1 tsp Soy sauce
• 1 tsp Sake
• 1 tsp Oyster sauce
• 1 Salt and Pepper
• 1 to 3 tablespoons Water
• 1/2 tsp Sesame oil
• 30 Shumai skins

1. Use a small can of scallops.
2. Mince the onions.
3. Combine minced pork, canned scallop with its juice, and all ingredients into a bowl, and mix together well.
4. It should look like this.
5. Wrap it up.
6. Place a shumai skin on your lightly gripped hand, and place the filling on top.
7. (That's my husband's hand in the picture.)
8. Turn the shumai skin as you use the dent of your hand to wrap up the filling.
9. When it's almost completely wrapped, place it on a flat surface.
10. Squeeze the sides firmly with both hands, and lift the filling up.
11. If you press the sides firmly, they'll look pretty when steamed.
12. Wrap the steamer lid with a cloth to avoid water droplets from falling on the shumai.
13. Steam in a steamer for 15 minutes, then serve.
14. *I made shiitake mushroom shumai with the same filling.
15. It's the same ingredients, but with 2 to 3 bags of shiitake mushrooms.
16. Top with filling.
17. The katakuriko helps bind the mushrooms and the filling.
18. Top with filling.
19. The katakuriko helps bind the mushrooms and the filling.
20. Cooking time depends on the size of the mushrooms, but usually about 10 to 13 minutes in a steamer.
21. It's ready to eat when the meat is browned and has puffed up.
22. Enjoy with a dipping sauce made from a combination of mustard, vinegar, and soy sauce.

mince, onions, katakuriko, soy sauce, sake, oyster sauce, salt, water, sesame oil, skins

Taken from cookpad.com/us/recipes/188201-soft-scallop-shumai (may not work)