3. Divide the filling into 14 to 16 portions. Make a circle with your thumb and forefinger and place one shumai wrapper on them. Put one portion of filling on top and wrap it by grasping it lightly.
Add to the meat mixture and mix together. 5. Place about 35g of filling in a shumai wrapper. Form a ring with your fingers and gently hold the wrapper, then press the filling in using a spatula.
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