Sue Lau's Note:
Small little wontons with an open top, common to many Asian cuisines (Similar to Chinese Shao Mai). Great appetizers for Asian meals as well as entertaining.
My Private Note
Units: US | Metric
- 24 round wonton skins
- 10 ounces lean ground beef
- 2 tablespoons grated fresh ginger
- 2 tablespoons finely chopped green onions
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 1/2 tablespoons sesame oil
- 2 1/2 tablespoons cornstarch
- 2 tablespoons frozen green peas, thawed (about 24)
Optional Dipping Sauce
- 1Stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
- 2Divide mixture into 24 parts.
- 3Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
- 4Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
- 5Gently flatten the bottom of the shu mai.
- 6Repeat with the remaining wrappers and meat.
- 7Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
- 8Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
- 9To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
- 10Boil mixture for 1-2 minutes then allow to cool.
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Nutritional Facts for Shu Mai (Japanese Steamed Wontons)
Serving Size: 1 (651 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 58.5
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.6 g
- Cholesterol 8.4 mg
- Sodium 186.7 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 3.4 g
The following items or measurements are not included: