Shu Mai is traditional Chinese steamed dumplings which is popular in Japan as well. You can find them in Dim sum menus. They need a special wrapper, however, I’ll show you how to make them without the wrappers. You should be able to find most of the ingredients easily.
Here, I use Miso paste, a Japanese seasoning made from soybeans, which goes really well with pork.
They are actually very easy to make and delicious even when they become cold. Great for a lunch box. Why not serve them with cocktail sticks at your party? Please have a look at the video at the end of this post which shows you step-by-step cooking method of this recipe.
Ingredients for 8 to 10 dumplings
200g Minced Pork
50g Spring Onions/Salad Onions (chopped)
2-3 leaves of Chinese lettuce/Cabbage
1 ½ tbs Miso Paste
1 tbs Water
1. Mix Miso paste and water to make the seasoning
2. Place the pork mince and the chopped spring onion or salad onion in a bowl.
3. Add the seasoning to the bowl and knead very well by hand until the mixture becomes sticky.
4. Make 8 to 10 balls from the mixture.
5. Place the potato starch in a clean bowl, and then, coat the pork balls evenly.
6. Spread the Chinese Lettuce or Cabbage leaves in a steamer to prevent the balls from sticking to the base. When they become tender, place the pork balls and steam them for another 7 to 8 minutes.
7. Arrange them on a serving plate.
Knead thoroughly by hand until the mixture becomes sticky. This makes cooking easier and eliminates any odour.