CookPal AI
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Spring Cabbage Flower Shumai

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 3 Portions
  • $10

INGRÉDIENTS

  • Vegetable

    • 500g spring cabbage, shredded
    • 🧅 1/2 onion, minced

  • Meat

    • 200g ground pork

  • Seasoning

    • 🧂 Pinch of salt
    • 1 tbsp potato starch
    • 🍬 1/2 tbsp sugar
    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1/2 tsp grated ginger

ÉTAPES

1

Shred the spring cabbage, sprinkle with salt, massage it, and let it sit for 10 minutes. Squeeze out excess water and mix with potato starch.

2

Mince the onion finely.

3

In a bowl, mix ground pork, minced onion, and all seasoning ingredients thoroughly.

4

Divide the mixture into 9 equal portions and shape into balls. Coat each ball evenly with the shredded cabbage.

5

Place parchment paper in a frying pan and arrange the shumai balls on it.

6

Lift the parchment slightly and add 100ml of water. Heat on medium until boiling, then cover and steam for 8–10 minutes until the pork is cooked through.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 10g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh spring cabbage for the best flavor and texture.Serve with soy sauce or a dipping sauce for added flavor.These shumai are perfect for lunchboxes or parties due to their visual appeal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.