Great recipe for Easy and
Authentic Shumai. It's my vaunted
shumai that's been passed on from
my mother. It's so authentic that
some people even ask me if I bought
it in Chinatown, but it's actually
easy to make. Great recipe for Easy
and Authentic Shumai. It's my
vaunted shumai that's been passed
on from my mother. It's so
authentic that some people even ask
me if I bought it in Chinatown, but
it's actually easy to make. The key
is to make the onions feel flaky
with corn starch. This will help
make your shumai moist. Use a
steamer if possible. If you're
microwaving, spread Chinese cabbage
leaves underneath to prevent the
skins from drying up. It's
well-flavored and shouldn't need
soy sauce. For 40 shumai.
