Shu Mai (Japanese Steamed Wontons)

READY IN: 32mins
Recipe by Sue Lau

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.

Top Review by Just Happy

SHIU MAI is CHINESE, not Japanese. Other than that, it's on OK recipe. I would call this a fusion Asian dish as it uses mirin, which is from Japan and definitely not used in traditional Chinese dishes.

Ingredients Nutrition

Directions

  1. Stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
  2. Divide mixture into 24 parts.
  3. Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
  4. Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
  5. Gently flatten the bottom of the shu mai.
  6. Repeat with the remaining wrappers and meat.
  7. Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
  8. Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
  9. To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
  10. Boil mixture for 1-2 minutes then allow to cool.

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