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Cabbage-filled Shumai

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 40 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Wrapper

    • 18 shumai wrappers

  • Meat Filling

    • 150g ground pork
    • 🥬 100g cabbage
    • 🧂 1/3 tsp salt
    • 1 tbsp sake
    • 1 tsp soy sauce
    • 1/2 tsp grated ginger
    • 1/2 tbsp sesame oil
    • 1 tbsp potato starch

  • Steaming Base

    • 🥬 2 cabbage leaves (80g)

  • Condiments

    • soy sauce, as needed
    • mustard, as needed

PASSI

1

Cut the cabbage into 1cm strips, place in a bowl, add salt, and let sit for 10 minutes until softened. Squeeze out excess water.

2

In a plastic bag, combine ground pork, cabbage, and the ☆ ingredients. Knead until sticky. Cut off the tip of the bag.

3

Squeeze 1/18 of the meat mixture onto each shumai wrapper and fold. Repeat to make 18 pieces.

4

Line a frying pan with cabbage leaves, arrange the shumai on top, and add 100cc of water around the edges. Cover and steam for 7 minutes until cooked through.

5

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

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 20g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh cabbage for better texture and flavor.Adjust the steaming time based on the thickness of the shumai wrappers.Leftovers can be stored in the fridge and reheated by steaming.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.