Craving delicious, homemade shumai but intimidated by the traditional wrapping process? This recipe simplifies everything! Forget fussy wrappers and complicated steaming techniques – our Easy Cabbage Shumai uses readily available ingredients and a surprisingly convenient microwave method. These savory dumplings are packed with the delightful crunch of cabbage, the savory umami of pork (or your favorite protein!), and a touch of ginger and garlic for extra flavor. They're perfect as a quick weeknight meal, a satisfying appetizer, or a unique addition to your next brunch spread.
Forget lengthy prep times and complicated techniques. This recipe offers a fast and efficient way to enjoy the delicious taste of shumai without the fuss. Ready to make these incredibly easy and flavorful cabbage shumai? Let’s dive into the simple step-by-step instructions!
Tools Needed
- Microwave
- Rice Cooker
- Heat-resistant plate
- Plastic wrap
Ingredients
- Chinese Cabbage: 250-300g (5-6 pieces)
- Pork Minced Meat
- Onion
- Potato Starch
- Grated Ginger
- Soy Sauce
- Oyster Sauce
- Sake (no salt)
- Sugar
- Sesame Oil
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Cabbage
- Rinse Chinese cabbage quickly. Cut out the core and separate the leaves. Cut the leaves into approximately 10 halves.
- Place cabbage leaves and core on a heat-resistant plate, cover loosely with plastic wrap, and microwave at 600W for 3 minutes.
- Remove plastic wrap. Remove the leaves and microwave the core for an additional 2 minutes, covered with plastic wrap.
- Spread out the cabbage leaves to cool and drain excess moisture.
- Finely chop the cooled cabbage core. Squeeze out excess water.
Step 2. Prepare the Filling
- Finely chop the onion and microwave at 600W for 1 minute, then spread to cool.
- In a bowl, combine minced pork, sugar, salt, and pepper; mix well.
- Add soy sauce, oyster sauce, sake, potato starch, grated ginger, and sesame oil to the pork mixture; mix well.
- Add the chopped cabbage and onion; mix gently.
Step 3. Assemble the Shumai
- Wipe moisture from cabbage leaves. Divide the meat filling into 10 equal portions. Place a portion onto each cabbage leaf and roll up.
Step 4. Microwave and Serve
- Arrange the rolled cabbage shumai on a heat-resistant plate, cover loosely with plastic wrap, and microwave at 600W for 7 minutes (adjust time as needed).
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Adding sugar enhances the flavor.
- Don't overmix the vegetables with the meat filling to prevent excess moisture.
- Adjust microwave cooking time based on your microwave's power and the size of the shumai.
- Thoroughly squeeze out excess moisture from the chopped cabbage core.
- Wipe the cabbage leaves before wrapping to prevent excess moisture.
Nutrition
- Calories: 400-500
- Fat: 20-25g
- Carbs: 30-35g
- Protein: 25-30g
FAQs
1. Can I use a different type of cabbage?
Yes! Napa cabbage, green cabbage, or even bok choy will work well. Just be sure to finely chop it for even cooking.
2. What if I don't have ground pork? Can I substitute?
Absolutely! Ground chicken, turkey, beef, or even vegetarian substitutes like lentils or mushrooms can be used in place of pork.
3. How long can I store leftover shumai?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Enjoy your delicious and easy cabbage shumai! This microwave recipe is a game-changer for busy weeknights or when you crave a quick, flavorful snack. We hope you’ll add this simple, satisfying recipe to your regular cooking rotation.