Steamed Shrimp and Pork Shumai with Cabbage

Name: Steamed Shrimp and Pork Shumai with Cabbage
Yield: Serves 2–3 servings
Ingredients: 5.3 oz (150 g) peeled shrimp; 7 oz (200 g) ground pork; 2 teaspoons kelp soy sauce (dark); 1 tablespoon potato starch; Juice from 1 small piece of ginger; Pinch five-spice powder; 12 shumai wrappers; 1/2 head cabbage; 3 asparagus spears; 3 tablespoons kelp soy sauce (dark); 4 tablespoons ground white sesame seeds; 2 teaspoons sugar; 1 tablespoon vinegar; 1 tablespoon sesame oil

CoralShore @cook_40363697

Finely chop the shrimp and mix with ground pork. This recipe also features a dipping sauce that’s a highlight! The sauce is great with sliced meat, steamed fish, or Korean pancakes, too. For more about this recipe, check out Instagram: coral.shore https://www.instagram.com/coral.shore/

CoralShore @cook_40363697

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Ingredients

Serves 2–3 servings

5.3 oz (150 g)peeled shrimp
7 oz (200 g)ground pork
2 teaspoonskelp soy sauce (dark)
1 tablespoonpotato starch
Juice from 1 small piece of ginger
Pinchfive-spice powder
12shumai wrappers
1/2 headcabbage
3asparagus spears
3 tablespoonskelp soy sauce (dark)
4 tablespoonsground white sesame seeds
2 teaspoonssugar
1 tablespoonvinegar
1 tablespoonsesame oil

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Steps

1

Prep: Rinse the shrimp and chop finely. Roughly chop the cabbage. Cut the asparagus into bite-sized pieces.
2

In a bowl, combine all ingredients marked with ○ and knead well. Divide into 12 portions and shape into balls.
3

Wrap each ball with a shumai wrapper.
4

Place the shumai, cabbage, and asparagus in a steamer and steam for about 20–25 minutes.
5

While steaming, mix all ● ingredients in a bowl to make the dipping sauce.
6