Easy Pan-fried Tomato Shumai Dumplings

• 280 grams Thinly sliced pork (as thin as possible)
• 1 Salt and pepper
• 1 Garlic powder (or raw grated garlic)
• 1 tbsp Sake
• 1 Katakuriko
• 20 Cherry tomatoes
• 10 Shiso leaves
• 1 Katakuriko
• 20 Siumai skins
• 1 Vegetable oil
• 1 Lettuce, radish sprouts, etc.
• 1 Japanese mustard + soy sauce
• 1 Yuzu pepper paste + soy sauce
• 1 Ponzu + Japanese mustard (recommended)

1. Cut the shiso leaves lengthwise.
2. Remove the tomato stems, wash, and coat with katakuriko.
3. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin.
4. Cut the shiso leaves lengthwise.
5. Remove the tomato stems, wash, and coat with katakuriko.
6. Spread the pork slices and wrap each tomato first with pork, shiso leaf, and siumai skin.
7. If you wrap the tomatoes so the tops are peeking out, the dumplings will look pretty.
8. Squeeze the siumai skin around the tomato once it's wrapped around it avoid unraveling.
9. Heat a pan over medium heat with vegetable oil and cook 10 siumai dumplings.
10. When the bottoms turn golden brown, add about 2 tablespoons of water, cover with a lid and steam cook.
11. Repeat with the remainders.
12. With these siumai dumplings and beer, you're all set!
13. I recommend dipping in mustard soy sauce, yuzu pepper paste or ponzu sauce.
14. They are great in packed lunches too!

pork, salt, garlic, sake, katakuriko, tomatoes, leaves, katakuriko, skins, vegetable oil, sprouts, soy sauce, pepper, japanese

Taken from cookpad.com/us/recipes/168671-easy-pan-fried-tomato-shumai-dumplings (may not work)