Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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)
- =
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.