Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (7)

Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)

NUTRITION · PER SERVING70M COOK
CAL 25%·PRO 56%
CARBS 60G48% OF CAL
2G FIBER0G ADDED0G INTRINSIC56G OTHER2G TOTAL SUGAR
FAT 15G27% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cantonese dumplings with a pork and shrimp filling and thin yellow wrappers, steamed until tender. Juicy and restaurant-quality, served as dim sum.

starterchineseporkshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 30 Hong Kong Style dumpling wrappers (, thawed if using frozen wrappers)
  • Frozen peas (, for garnish (Optional))
  • 1 large carrot (, sliced thinly into rounds (Optional))
  • 1/2 lb shelled and deveined raw shrimp
  • 10 oz ground pork ((20% fat))
  • 2 eggs
  • 2 teaspoons cornstarch
  • 2 teaspoons Shaoxing wine ((or dry sherry))
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce ((or regular soy sauce))
  • 1 teaspoon grated ginger
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper powder
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons Chinkiang vinegar
  • 1/2 thumb ginger (, thinly sliced)
PREP
60M
SODIUM
968MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.