Hi, it’s Pao!
Today I’m sharing a healthy and juicy shumai recipe packed with enoki mushrooms—perfect even if you’re watching your diet.
These shumai are steamed in a frying pan, making them super easy to prepare. The enoki mushrooms release moisture during cooking, resulting in plump, juicy dumplings.
Ingredients (Serves 4)
Shumai wrappers … 20 pieces
Ground pork … 250g
Enoki mushrooms … 1 pack (100g)
Onion … 1/2 piece
Seasoning:
Chicken soup powder … 1/2 tsp
Salt and pepper … to taste
Soy sauce … 1 tsp
Grated ginger … 2/3 tsp
Potato starch … 1 tbsp
Sake, sesame oil … 2 tsp each
For steaming:
Cabbage … 1/6 head, roughly chopped
Water … 100ml
Instructions
1.Trim the base off the enoki mushrooms and cut into 1cm pieces. Finely chop the onion.
2.In a bowl, combine the ground pork with the seasonings. Mix well until the mixture becomes sticky.
3.Add the enoki mushrooms and chopped onion to the pork mixture. Mix until evenly combined.
4.Place a shumai wrapper in your hand, spoon the filling onto the center, and gently shape into a round dumpling.
You’ll make around 30 pieces.
5.Line a frying pan with the chopped cabbage and place the shumai on top.
6.Pour water into the edge of the pan, cover with a lid, and cook over medium heat.
Once it starts bubbling, reduce to low heat and steam for 8 minutes.
When the color of the pork changes, they’re done!
These juicy enoki shumai are also great for lunch boxes.
Enjoy with a bit of mustard soy sauce if you like!
© Pao
