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Pan-Fried Scallop Shumai

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porzioni
  • $12

INGREDIENTI

  • Wrapper

    • 20 shumai wrappers

  • Meat

    • 300g ground pork

  • Seafood

    • 1 can (65g) scallop flakes

  • Vegetables

    • 🧅 1/4 onion, minced
    • 6 lettuce leaves

  • Liquid

    • 100cc water

  • Seasoning

    • 1 tbsp sake
    • 1/2 tbsp soy sauce
    • 🧂 1/4 tsp salt
    • 1 tsp sesame oil
    • 2 tbsp cornstarch
    • 2 tbsp scallop juice
    • 1/2 tsp grated ginger

PASSI

1

Mince the onion. Separate scallop flakes from the juice, reserving 2 tbsp of the juice.

2

In a bowl, mix ground pork, onion, scallop flakes, and all ☆ ingredients until sticky.

3

Scoop the mixture into shumai wrappers and gently shape into dumplings. Make 20 pieces.

4

Place torn lettuce leaves on a heatproof plate and arrange the shumai on top.

5

Place the plate in a large frying pan, add water, and bring to a boil. Cover and steam on low heat for 10 minutes.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

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

💡 Suggerimenti

You can substitute lettuce with cabbage or bean sprouts.Use a non-stick pan to avoid burning the shumai.Serve with soy sauce or chili oil for added flavor.

⚠️ Precauzioni

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