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1.蒸したもの、焼いたものともに材料は以下のとおり。
・シュウマイの皮40枚
・豚ひき肉400g
・玉ねぎ半個
・干し椎茸4枚
・生姜ひとかけ
玉ねぎはみじん切りにし、ボールに入れて、片栗粉大さじ1をまぶしておく。
干し椎茸は水で戻し、みじん切りに。
生姜もみじん切りにする。生姜は少し多目がオススメ。
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2.豚ひき肉に塩小さじ1を入れ、よく練る。
醤油小さじ2、酒大さじ1、オイスターソース大さじ半分、コショウ少々、片栗粉大さじ半分を入れ、干し椎茸と生姜も入れて練り合わせる。
最後に玉ねぎを混ぜたら種は完成。
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3.写真のように親指と人差し指で輪を作り、そこに皮をのせ、種を置き、押し込みながら形を作る。
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4.ポイントは、種をたっぷりめにのせること。
餃子と違い、中身がはみ出ていても問題なし。
"
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5.蒸しシュウマイは、お皿に白菜の千切りを引き、その上に焼売を並べる。
"
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6.蓋をして蒸す。
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7.蒸し器が無くても、フライパンに水を張り、その上に小さいお皿などで台を作り、そこに先程のお皿を置けばOk。
"
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8.蓋をして5分ほど蒸せば完成！
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10.3〜4分経ち、水気を飛ばしたらごま油をひと回しし、焼き面がカリッとしたら完成。
どちらも辛子酢醤油でどうぞ。
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