CookPal AI
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Lotus Root and Squid Shumai

Costo $12, ahorrar $8

Fuente: Recommended by CookPal

  • 30 Min
  • 4 Porciones
  • $12

INGREDIENTES

  • Wrapper

    • 16 shumai wrappers

  • Seafood

    • 200g frozen squid

  • Vegetables

    • 100g lotus root, chopped
    • 🧅 50g onion, minced
    • 3 slices ginger

  • Seasoning

    • 1 tsp sesame oil
    • 1 tbsp soy sauce
    • 1/3 tsp mustard

  • ☆ Seasoning Mix

    • 1 tbsp cornstarch
    • 1 tbsp sake
    • 1/2 tsp sugar
    • 🧂 1/3 tsp salt
    • 1/3 tsp chicken stock powder

PASOS

1

Peel and roughly chop the lotus root, then soak in water and drain. Mince the onion and ginger. Cut the shumai wrappers into thin strips (2-3mm).

2

Defrost the squid and chop it roughly, then pound with a knife until sticky.

3

Combine the lotus root, onion, ginger, squid, and ☆ seasoning mix in a plastic bag. Knead well and cut a 1cm opening at the tip of the bag.

4

Squeeze 1/16 of the filling onto a frying pan, top evenly with shumai wrapper strips, drizzle sesame oil, and add 3 tbsp water. Cover and steam over medium heat until boiling, then reduce to low heat and steam for 6-7 minutes.

5

Serve on a plate with soy sauce and mustard on the side.

NUTRIENTES

Por 1 porción

🔥

180

Calorías

  • 15g
    Proteína
  • 20g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use fresh squid for better flavor and texture.Cutting shumai wrappers into strips saves time compared to traditional wrapping.Serve with rice or as a standalone appetizer.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.