Shu Mai (Japanese Steamed Wontons)
- Ready In:
- 32mins
- Ingredients:
- 12
- Yields:
-
24 wontons
ingredients
- 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
- 1 1⁄2 tablespoons mirin
- 2 tablespoons soy sauce
- 1⁄2 cup dashi
directions
- Stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
- Divide mixture into 24 parts.
- Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
- Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
- Gently flatten the bottom of the shu mai.
- Repeat with the remaining wrappers and meat.
- Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
- Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
- To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
- Boil mixture for 1-2 minutes then allow to cool.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made these tonite, but they didn't come out right.. the beef fat pooled into the bottom of the dumplings, so the meat didn't adhere to the dumpling dough, and were essentially a meatball rolling around in a pasta bucket full of grease after 12 minutes of steaming on low.. I used lean beef, too, so I'm not sure why this happened.. I made sure I wrapped them tight, and they looked fabulous in the raw stage, lol.. I will try this again using ground pork next time, for I love these Polish Shu Mai (LOL).. ;).. I will not give up..
see 1 more reviews
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com