Chinese cuisine is surprisingly full of super healthy fats, which might be why they are so much healthier than us. More importantly, the tastes in chinese cuisine are much more varied than in western cuisine -particularly American cuisine-, so it’s always a good idea to incorporate some of these to our personal repertoire. Today, we’re teaching yo how to make shumai, a super simple, yummy dish.
Fun fact: shumai is so popular in some countries (not just China!) that it is commonly sold in street food cars, even to go so you can eat some on your way to work, and so on. Shumai fillings are numerous, but today we’re going with what we think is the tastier one.
Let’s make some Shumai!
- 1 cabbage (16-20 leaves)
- 1 lb ground pork
- 3 dried mushrooms, rehydrated and diced
- ½ tbsp ginger, grated
- 1 green onion, chopped
- ½ tbsp light soy sauce
- 1 tbsp swerve
- 1 tsp sea salt
- ¼ tsp black pepper
- Soy sauce or coconut aminos
- Rice vinegar
How to make:
- Fill a large pot with enough water to cover the cabbage. Remove the cabbage core, place the cabbage in the pot and bring to boil; remove the leaves when soft.
- In a large bowl, add pork, dried mushrooms, ginger, green onion, light soy sauce, swerve, salt and pepper; mix with your hands.
- Place a cabbage leaf between your thumb and forefinger. Scoop in enough filling until it reaches the edge of the cabbage wrapper. Squeeze the wrapper as if you were making a cup and flatten the base so it can stand.
- Lightly grease your steamer (to avoid sticking) and place the shumai; make sure they touch each other: this way they will hold together. Steam until cooked through, from 15-30 minutes.
- Mix the dipping sauce ingredients in a small bowl and serve with the shumai.
Shumai can easily be kept in the freezer to be reheated whenever you want. In the fridge, they’ll keep for two or three days. If you’re gonna save them for later that day, we recommend you simply cover them so they retain their moisture.