Lazy Pan-Fried Shumai Bento

Don't tell my grandma!

Lazy Pan-Fried Shumai Bento

This week, I made a lazy version of shumai. I call it lazy because my grandma would be so mad at me for wrapping shumai this way, but honestly, they turn out just as good, and it’s way faster. So let’s make it!

Recipe

Ingredients

Shumai:

• 4 oz shiitake mushrooms, finely chopped

• 1 lb minced pork

• ½ tsp salt

• 2 tsp sugar

• 2 tsp soy sauce

• 1 Tbsp rice vinegar

• 2 tsp sesame oil

• 2 green onions, finely chopped

• 15-20 wonton wrappers

Garnish:

• Fish roe (optional)

Directions

1. In a large bowl, mix the minced pork, shiitake mushrooms, salt, sugar, soy sauce, rice vinegar, sesame oil, and green onions. Use your hands to combine everything well.

2. Set up your wonton station: have your wonton wrappers, meat mixture, and a small bowl of water ready.

3. Roll about 1 ½ tsp of the meat mixture into a ball (adjust based on how big you want your shumai).

4. Lay out a wonton wrapper. Dip your finger in water and wet the edges, leaving the center dry.

5. Place the wrapper over the meatball and press it around the filling so the edges stick. Repeat with the rest.

Pan-frying the shumai:

1. Heat 1 Tbsp of oil in a large pan over medium heat. Add the shumai in a single layer.

2. Pour in enough water to cover the bottom of the pan (about ¼ inch deep).

3. Cover and cook for about 8-10 minutes, or until the water evaporates and the bottoms turn golden brown. If they release easily from the pan, they’re done.

4. Garnish with fish roe if using.

Soft-Boiled Eggs:

1. Bring a pot of water to a boil (enough to fully submerge the eggs).

2. Add eggs and boil for 6-7 minutes.

3. Transfer immediately to an ice bath to stop the cooking.

4. Peel and enjoy!

Bento Assembly:

1. Divide steamed rice into four meal prep containers.

2. Add shumai and a spoonful of fish roe.

3. Add edamame, cucumber kimchi, and a soft-boiled egg.

4. Enjoy!