Salted salmon and potatoes shumai style
The dough gradually drips while it is steaming, so when wrapping in shumai skin, you can make it look neat by consciously raising your waist.
How to make it
1
Sprinkle a little salt on the salted salmon and cook it from the skin in a frying pan with salad oil. When the skin is crispy, turn it over and cook both sides.
2
Peel the potatoes and steam until soft. Once it's steamed, transfer to a bowl and crush it with your hands.
3
Divide the grilled salted salmon into skin and meat, add the loosened meat and pinch of salt to a bowl and mix well. Salmon skin is used as a topping, so don't throw it away.
4
In the same way as wrapping shumai, wrap the seeds from [3] in shumai skin. A guideline is about 25g each.
5
Place in a steamer to steam for about 8 minutes. Serve in a bowl and topped with chopped salmon skin and kinome buds.
Ingredients for 3 people
-
- salted salmon
- 100g
-
- Potatoes too
- 150g
-
- Salad oil
- 1 tablespoon
-
- salt
- A pinch
-
- Shumai skin
- Appropriate amount
-
- For kinbud
- A little
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