Wasabi Shumai
Experience the bold fusion of flavors with Wasabi Shumai, a sensational twist on traditional steamed dumplings that's perfect for adventurous palates. These bite-sized delights feature a savory filling of ground pork and shrimp, elevated with the zesty heat of wasabi paste and aromatic notes of garlic, ginger, and sesame oil. Wrapped in delicate shumai wrappers and garnished with vibrant carrot cubes, each dumpling is steamed to tender perfection for a melt-in-your-mouth texture. Quick to prepare and ready in under an hour, this recipe promises a memorable addition to your dim sum spread or as a sophisticated appetizer. Serve with soy sauce or your favorite dipping sauce for an unforgettable taste experience! Perfect for dumpling enthusiasts searching for "spicy shumai recipes" or "steamed wasabi dumplings."
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Recipe Information
Ingredients
- 250 grams Ground pork
- 150 grams Shrimp, peeled and deveined
- 2 teaspoons Wasabi paste
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 clove Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 tablespoons Green onions, finely chopped
- 1 tablespoon Cornstarch
- 20 pieces Shumai or wonton wrappers
- 2 tablespoons Carrot, finely diced (optional, for garnish)
- 500 milliliters Water (for steaming)
Instructions
In a food processor, pulse the shrimp until it becomes a chunky paste. Add the ground pork, wasabi paste, soy sauce, sesame oil, garlic, ginger, green onions, and cornstarch.
Pulse the mixture gently until everything is well combined but not overly processed. The shumai filling should retain some texture.
Prepare a steamer basket by lining it with parchment paper or lightly oiling it to prevent the shumai from sticking.
To assemble the shumai, take one wrapper and place about 1 heaping teaspoon of the filling in the center. Gently fold the edges upwards, forming a cup shape, and lightly press around the filling to secure. Leave the top open and uncovered. Repeat with remaining wrappers and filling.
If desired, place a tiny cube or piece of diced carrot on top of each dumpling for garnish.
Bring the water to a boil in a steamer pot. Reduce the heat to medium and place the prepared shumai in the steamer basket, ensuring they are not touching each other.
Steam the shumai for 12-15 minutes, or until the filling is fully cooked and the wrappers are soft and translucent.
Carefully remove the dumplings from the steamer and serve immediately with soy sauce or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
67 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 68 mg | 1% | |
*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.
