電子レンジで加熱6分★ナスシューマイ 
6-Minute Microwave Eggplant Shumai (No Wrapping Needed)
A healthy twist—no wrappers needed! Just wrap in parchment paper and steam in the microwave for a super easy dish. The eggplant turns meltingly tender and juicy—so delicious!
Recipe background: I found wrapping shumai in skins a hassle, so I tried stuffing the filling into eggplant instead. It turned out to be a big success—healthier and even tastier than regular shumai! Even my daughters, who usually don’t like steamed eggplant, love this eggplant shumai. Please give it a try!
6-Minute Microwave Eggplant Shumai (No Wrapping Needed)
A healthy twist—no wrappers needed! Just wrap in parchment paper and steam in the microwave for a super easy dish. The eggplant turns meltingly tender and juicy—so delicious!
Recipe background: I found wrapping shumai in skins a hassle, so I tried stuffing the filling into eggplant instead. It turned out to be a big success—healthier and even tastier than regular shumai! Even my daughters, who usually don’t like steamed eggplant, love this eggplant shumai. Please give it a try!
Cooking Instructions
- 1
Add the ground pork, green onion, ginger, sake, salt, sugar, and soy sauce to a bowl. Mix well.
- 2
Mix by pressing the mixture against the sides of the bowl until it turns pale and sticky—this is the key to a good texture!
- 3
Wash the eggplants well. Cut off the stem and bottom, then cut each eggplant into 8 equal pieces.
- 4
Use a spoon (a 1/2 teaspoon works well) to scoop out some of the inside of each eggplant piece.
- 5
Roughly chop the scooped-out eggplant and mix it into the meat filling.
- 6
Dust the inside of each eggplant piece with potato starch using a tea strainer. Shape the meat filling into balls, press out any air, and stuff into the eggplant pieces, smoothing the tops.
- 7
Cut a piece of parchment paper about 12 x 24 inches (30 x 60 cm). Place one eggplant’s worth of shumai in the center. Fold the long sides together several times, then fold the other two sides the same way and twist the corners closed.
- 8
Place on a microwave-safe plate and microwave at 600W for 6 minutes.
- 9
After microwaving, the parchment will puff up with steam. Carefully open it to avoid burns. Cook 2 servings (1 eggplant) at a time.
- 10
Check that the center of the meat filling is fully cooked. Arrange on a plate and sprinkle with chopped scallions.
- 11
Serve with ponzu sauce or mustard if you like. The eggplant soaks up the delicious meat juices and turns meltingly juicy! It’s hearty yet healthy.
- 12
You can substitute the green onion with 1/2 onion, or add finely chopped carrot or enoki mushrooms to the filling for extra flavor!
- 13
If you’d like, visit my blog: Toiro Official Blog http://lineblog.me/toiroiro/
Similar Recipes
-
Easy Microwaved Shumai Easy Microwaved Shumai
Because I only have a small steamer at home, I made it with a microwave so that there's no hobs and dish-washing involved.This becomes even more tasty if you add dried shiitake mushrooms. Also good with lotus roots and corn kernels.Please adjust cooking time according to your microwave. For 30 dumplings. Recipe by Ayako mama
-
Jumbo Pan-Fried Shumai (A Lazy Dish) Jumbo Pan-Fried Shumai (A Lazy Dish)
This is an elegant shumai dish that doesn't require wrapping the skins one by one. Recipe by Kanure314 -
Microwaved Flower Shumai Microwaved Flower Shumai
I wanted to make it easily without using a steamer.If you don't have a mister, wet your hands to sprinkle some drops of water.Scatter some scallions to serve, if you wish. For 2 servings. Recipe by Minaichigo -
Skinless Moist Shumai Skinless Moist Shumai
It was too much trouble wrapping them, so I came up with a twist.It's better to spread parchment paper on the bottom of your steamer.Place your steamer on top of water that's already boiling.Cook it constantly on high heat. For approx. 12 to 15 dumplings. Recipe by Cosy19 -
Easy Pan-fried Tomato Shumai Dumplings Easy Pan-fried Tomato Shumai Dumplings
After thinking what I could cook with cherry tomatoes, I decided to make easy siumai dumplings since my family loves them. And they raved about this version! It's so nice to be complimented.In Step 4, it's OK to pan fry the dumplings like you do for gyoza dumplings, but if you add about 1/2 tablespoon of vegetable oil at the end, the dumplings will become crispier. Stick on strips of pork on the tomato rather than wrapping it if pieces are too small. If you don't have enough pork, replace with bacon. For 20 siumai dumplings. Recipe by Renbasu -
Easy Shumai with a Frying Pan Easy Shumai with a Frying Pan
Because we don't have a steamer!You could use chopped cabbage or Chinese cabbage instead of bean sprouts.If there's not enough moisture from the bean sprouts, please add a little water.The vegetables underneath soak juice from the shumai, and it's delicious! For 4 servings. Recipe by Unagiinu -
Sublime Homemade Shumai Dumplings Sublime Homemade Shumai Dumplings
Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite.If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce.When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that.I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi -
Shumai Wrapped in Cabbage Shumai Wrapped in Cabbage
Make it healthier using veggies.The ingredients will release fat and water when it's heated.It's better if you drain them.You can also wrap them up with lettuce and/or Chinese cabbage. For 2 servings. Recipe by motchan -
Delicious Pan-Fried Imitation Crab Shumai Delicious Pan-Fried Imitation Crab Shumai
I made this because I had imitation crab and shumai wrappers.Knead the mixture well.These shumai are soft and moist.When forming the shumai, pressing down on the top with the middle finger of your right hand while turning it with your left hand will give the shumai a clean, cylindrical shape. For 4 servings. Recipe by RION4026 -
Shrimp Shumai Dumplings Shrimp Shumai Dumplings
I have made these shumai for my family for the past 20+ years.You don't need to place the shrimp on the top for decoration.Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221 -
Simple 3 Ingredient Dish - Juicy and Nutritious Shumai Simple 3 Ingredient Dish - Juicy and Nutritious Shumai
My uncle, who is a chef, makes these delicious shumai. They're plump and filling, like daifuku rice cakes. I've been experimenting with the recipe since learning how to make them. I recreated a version that can be made with simple ingredients on hand. It's also tasty with shrimp, shiitake, and yamaimo (yam potatoes). They're great snacks for kids or toddlers who are weaning.The only secret to this recipe is to thoroughly blend the ingredients. Scoop up the filling with a spoon and drop onto the cut wrappers; no need to mold each dumpling. The wrappers are cut up, so all you need to do is cover the filling with them. In fact, it's easier than making gyoza pot stickers or croquettes. It's a pleasurable feeling to huff and puff on the steaming dumplings while munching on them. Since they warm me up, I eat them on rainy or cold days. For 4 to 5 servings. Recipe by cocorarara -
Wrapped with Lettuce! Plump Tofu Shumai Dumplings Wrapped with Lettuce! Plump Tofu Shumai Dumplings
I wanted to make easy and healthy shumai dumplings using only a small amount of meat. So I used mostly tofu and lettuce for the skins.If you don't thoroughly dry off the moisture from the lettuce and the tofu, they will become soggy!!1 tablespoon of katakuriko makes these quite plump.Adjust the cooking time based on your microwave. Recipe by unappa
More Recipes
