Shu Mai Japanese Steamed Wontons
Delight your taste buds with Shu Mai Japanese Steamed Wontons, a flavorful twist on the classic dim sum favorite! These delicate dumplings feature a savory blend of ground pork, finely chopped shrimp, and fresh scallions, seasoned with grated ginger, soy sauce, and a hint of sesame oil for an authentic umami punch. Wrapped in pillowy wonton wrappers and crowned with a vibrant garnish of grated carrot, these bite-sized parcels are steamed to perfection over a bed of cabbage leaves, ensuring a tender texture and a beautiful presentation. Ready in just 45 minutes, this recipe is an impressive yet approachable option for a delicious appetizer or light main course. Pair these Japanese-style wontons with soy sauce or chili oil for an irresistible dipping experience that will make your meal unforgettable! Perfect for dinner parties, family gatherings, or cozy evenings at home.
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Recipe Information
Ingredients
- 250 grams Ground pork
- 150 grams Shrimp (peeled, deveined, and finely chopped)
- 2 stalks Scallions (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 1 teaspoon Sugar
- 0.25 teaspoon Black pepper
- 25 pieces Wonton wrappers
- 2 tablespoons Carrot (finely grated, for garnish)
- 3 leaves Cabbage leaves (for steaming base)
Instructions
In a large mixing bowl, combine ground pork, chopped shrimp, scallions, grated ginger, soy sauce, sesame oil, cornstarch, sugar, and black pepper. Mix thoroughly until the filling is well-combined and slightly sticky.
Prepare a clean workspace for wrapping. Place a wonton wrapper in the palm of your hand, and spoon a small amount (approximately 1 tablespoon) of the filling into the center.
Fold the edges of the wrapper up around the filling, leaving the top open. Gently squeeze the bottom to form a cup-like shape, ensuring the filling is secure.
Repeat with the remaining filling and wrappers until all Shu Mai are made. Top each dumpling with a small pinch of grated carrot for garnish.
Line a bamboo steamer (or another steaming basket) with cabbage leaves to prevent sticking.
Arrange the Shu Mai in the steamer, keeping them slightly spaced apart to avoid sticking as they cook.
Fill a pot or wok with water and bring it to a simmer. Place the bamboo steamer over the simmering water, ensuring the bottom of the steamer does not touch the water.
Steam the Shu Mai for 12-15 minutes or until the filling is fully cooked and the wrappers are tender.
Carefully remove the steamed Shu Mai and serve hot with soy sauce, chili oil, or your favorite dipping sauce.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
