蒸篭は電気一択！初心者でも簡単｜蒸篭レビュー＆絶品焼売レシピ
I want to tell everyone before buying a steamer… but… Maybe it won’t spread from such a tiny channel… Still! Since you’re here watching, I have to tell you!!! Here’s the reason. Listen up… The timer sound tells you when it’s done. Super helpful. Like when steaming for a long time… You don’t have to keep checking the water or stay by the stove. With electric, just add water… Set up the steamer… Set the timer, and you can walk away. No risk of burning the basket or starting a fire. I’ve never burned the food either. Reheating tastes way better than in the microwave. Might be the appliance I use most right now. Okay, let’s make homemade shumai. Super easy! Easier than hamburg steak or dumplings. I always freeze ground meat… so first, thaw it. Mince the onion. Keep it coarse for texture (but not too big to wrap). Always sprinkle potato starch on the onion. That’s the only real key point. Since it’s a two-tier steamer, let’s make two types! After starching, divide into two = time saver. Now for seasoning… Ahh… oh, come on! Mix it really well. When it gets sticky, add the onion. Fold it in gently. Once mixed, chill in the fridge at least 30 min. Chilling makes it easier to wrap. If frozen shrimp, thaw under running water. Would’ve been easier if they were peeled… oops. For removing odor, use egg white… It freezes fine. Easily keeps a month. Leave it to thaw (not in the microwave). Remove the vein. That’s quite a big vein… Coat gently. Starch absorbs dirt and odor. Makes shrimp clearer and better in texture. Apparently. Ugh, looks nasty… 😳 Sake + salt removes odor, adds flavor. Mix briefly. No need to soak long. First, set aside some shrimp for garnish. Just the right size to top shumai… maybe quartered? Chop the rest roughly. Coat with egg white for a plump finish. Finally, season lightly. Mix well. Salt bomb?! Relax… stay calm. I used chicken to taste the difference, but… Pork works too. Combine with the salty mix. Stickier, stickier…! Once sticky, add the onion. Then chill in the fridge. Worried about discoloration, I wrapped it tight. Did it work…? Not sure 🤷 Place the wrapper on your left hand. Looks tricky, but… The center dips slightly, so it’s easier once used to it. In my right hand, a “palette knife” tool. Handy for flattening the top. Of course, a spoon works too. Press the bottom flat. Crumple parchment paper like this to soften… Easier to line (Martha Stewart’s tip). Punch holes or steam won’t flow = uneven cooking. Too small? Just poke plenty of holes♪ Honestly, I bought the steamer as “serveware.” So handy to serve right at the table, right? They say to place food after steam rises… So wrappers firm quickly and don’t stick. But I rush it on, and steam a few mins longer. With two tiers, maybe 15 minutes total. Poke with a skewer — if juice runs clear, it’s done. If you buy one, definitely go electric!!! Even amateur shumai look good in a steamer. Shrimp turns a little red — so cute♡ Even frozen store-bought shumai level up. Stack two kinds together = more dim sum vibes & fun♡ Oh no. Stuffed too much, now it looks like cheap diner food.
蒸篭（せいろ）は器だと思ってるが…
どうせ買うなら「電気」を強く薦めたいッ!!!
なぜなら…
タイマー機能付きで火加減の心配もなく
長時間の蒸し料理でも、ずっと側にいなくてイイ
蒸篭が焦げる心配もない…
今回は、電気蒸篭の便利さを紹介しつつ初心者でも簡単な「手作り焼売（シュウマイ）」レシピ２種も見ていただけたら… 電気せいろの魅力がわかると思う！
00:00 電気せいろメリット
01:20 簡単玉ねぎ焼売の作り方
02:50 エビ焼売の作り方
04:57 焼売の包み方
🍴玉ねぎだけの焼売レシピ（約10個）
・豚ひき肉：100g
・玉ねぎ：小さめ１個
・片栗粉：大さじ２
味付け調味料は全部小さじで…
・醤油：小さじ２
・砂糖：小さじ１
・ごま油：小さじ１
・オイスターソース：小さじ１
・鶏がらスープの素：小さじ１
生姜：少々
塩＆胡椒：少々
エビ入り焼売（約15個）
・エビ🦐：100g
・ひき肉：100g
・玉ねぎ：小１個
・片栗粉：大さじ２
🦐下処理
・酒：大さじ１
・塩：小さじ1/2
🦐味付け
・卵白：1/2個
・片栗粉：小さじ２
・醤油：小さじ１
・しょうが：少々
１種類なら８〜10分蒸す（電気なら＋２〜３分）、２種なので「15分」に設定しました
焼売の皮は薄めのほうが包みやすい。蒸した後に冷凍保存も可能（温め直しは凍ったまま蒸篭で10〜15分）、皮だけ冷凍もできる
電気せいろの魅力はblogでももっと詳しく説明してます
https://nut2.jp/denki_seiro/
#蒸篭 #電気蒸篭 #焼売レシピ #点心 #蒸し料理
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