Our trip was originally supposed to continue from East Frisia to Hamburg – but then we changed our plans and decided to cut our vacation short and head home. We'll tell you why in this video.

Beforehand, we're enjoying the beautiful East Frisian North Sea coast one last time. We're visiting Greetsiel, the famous Pilsum Lighthouse, and the windy town of Norddeich. Of course, we'll be cooking in the camper again: This time, we're making Japanese shūmai pan-fried.

Join us for the final leg of our journey! 🚐🌊
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Warm regards
Jiraporn & Rolf
"Asian Cuisine in the Camper"
Recipe:
Japanese Shūmai from the Pan
Ingredients for 2 people
approx. 200 g minced meat
10–15 wonton wrappers
150–200 g enoki mushrooms
100–150 g firm tofu or 1 egg
1 tsp garlic powder
1½ tsp ginger powder
a little vegetable broth
1 tbsp shoyu-style soy sauce
1 tsp sesame oil
1 tsp cornstarch
approx. 100 ml water
Sesame seeds and spring onions for sprinkling
Preparation
Finely chop the enoki mushrooms. Then mix them well directly in the pan with the minced meat, the crumbled firm tofu or an egg, ginger powder, garlic powder, a little vegetable broth, soy sauce, sesame oil, and cornstarch.

Divide the mixture into small portions using a wooden spoon and shape them into balls. Quarter the wonton wrappers and place one piece of dough on each meatball, pressing lightly.

Drizzle with a little sesame oil and fry the shūmai until golden brown on the bottom. Then pour about 100 ml of water into the pan, immediately cover, and steam for about 5 minutes.

Finally, remove the lid and let the remaining liquid evaporate.

Sprinkle with sesame seeds and spring onions. Serve with soy sauce, wasabi, and pickled ginger.

#Motorhome #EastFrisia #Norddeich #Greetsiel
#Obelink #PilsumLighthouse #CamperKitchen #Shūmai #Camping