Steamed Shumai
🛒 Ingredients
- Ground Pork (20% fat) 300 g · 789 kcal
- Shrimp, peeled 100 g · 99 kcal
- Shiitake Mushrooms (rehydrated) 100 g · 34 kcal
- Water Chestnuts, canned 50 g · 33 kcal
- Fresh Ginger, minced 15 g · 12 kcal
- Green Onions (scallions), chopped 20 g · 6 kcal
- Light Soy Sauce 35 g · 19 kcal
- Sesame Oil 9 g · 81 kcal
- Shaoxing Rice Wine 15 g · 23 kcal
- White Pepper 1 g · 4 kcal
- Wonton Wrappers 150 g · 420 kcal
👨🍳 Instructions
- Prepare filling: In a large bowl, combine ground pork, finely minced shrimp, finely chopped rehydrated shiitake mushrooms, and finely chopped water chestnuts.
- Season the filling: Add minced fresh ginger, chopped green onions, light soy sauce, sesame oil, Shaoxing rice wine, a pinch of sugar, and white pepper to the mixture; mix well until thoroughly combined and slightly sticky.
- Assemble Shumai: Place a wonton wrapper in the palm of your hand, put a spoonful of filling in the center, then gently gather the sides of the wrapper upwards, leaving the top open. Gently press the filling to compact it, creating a cylindrical shape with a flat bottom.
- Steam the Shumai: Arrange the assembled shumai in a steamer basket lined with parchment paper, ensuring they do not touch. Steam over boiling water for 10-12 minutes, or until the pork is cooked through and the wrappers are translucent.
- Serve hot: Garnish with finely diced carrots or crab roe if desired, and serve immediately with your favorite dipping sauce, such as chili oil or soy sauce with ginger.
