Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as フライパンで簡単！キャベツたっぷり焼売

Easy Skillet Cabbage Shumai

Name: Easy Skillet Cabbage Shumai
Yield: 16 pieces
Ingredients: 10.5 oz (300 g) ground pork; 1/2 medium onion (about 3.5 oz/100g); 2 tablespoons potato starch (or cornstarch) (about 16g); 2 teaspoons oyster sauce; 1 teaspoon each soy sauce, toasted sesame oil, and raw cane sugar (or regular sugar); 6 cabbage leaves; 1 tablespoon vegetable oil (such as canola or sunflower oil); 1 tablespoon water (for steaming)

sachi825 @sachi825

Thank you for making this recipe popular! These shumai are made with cabbage instead of shumai wrappers, making them very healthy and juicy. You’ll get plenty of cabbage in every bite.

Recipe background:
I usually steam shumai in a bamboo steamer, but this time I made them easily in a skillet.

Thank you for making this recipe popular! These shumai are made with cabbage instead of shumai wrappers, making them very healthy and juicy. You’ll get plenty of cabbage in every bite.

Recipe background:
I usually steam shumai in a bamboo steamer, but this time I made them easily in a skillet.

sachi825 @sachi825

Thank you for making this recipe popular! These shumai are made with cabbage instead of shumai wrappers, making them very healthy and juicy. You’ll get plenty of cabbage in every bite.

Recipe background:
I usually steam shumai in a bamboo steamer, but this time I made them easily in a skillet.

Thank you for making this recipe popular! These shumai are made with cabbage instead of shumai wrappers, making them very healthy and juicy. You’ll get plenty of cabbage in every bite.

Recipe background:
I usually steam shumai in a bamboo steamer, but this time I made them easily in a skillet.

Saved

Ingredients

16 pieces

10.5 oz (300 g)ground pork
1/2medium onion (about 3.5 oz/100g)
2 tablespoonspotato starch (or cornstarch) (about 16g)
2 teaspoonsoyster sauce
1 teaspooneach soy sauce, toasted sesame oil, and raw cane sugar (or regular sugar)
6cabbage leaves
1 tablespoonvegetable oil (such as canola or sunflower oil)
1 tablespoonwater (for steaming)

Saved

Steps

1

Finely chop the onion and place it in a bowl. Add the potato starch and toss to coat.
2

Add the ground pork and all the seasonings (oyster sauce, soy sauce, sesame oil, sugar) to the bowl. Mix well until the mixture becomes sticky, then divide into 8 equal portions.
3

Divide each of the 8 portions in half and shape into balls (for a total of 16).
4

Shred the cabbage leaves. Spread some shredded cabbage in your palm, place a meatball on top, and wrap the meat mixture with the cabbage.
5

Lightly oil a skillet and arrange the cabbage-wrapped meatballs in it. Cook over high heat for 1 minute, then add the water, cover, and steam over low heat for 10 minutes.
6

They're ready! Serve with spicy mustard soy sauce or ponzu sauce if you like.
7

For a microwave version, see 'Easy Microwave Cabbage Shumai' (Recipe ID: 19439155) on cookpad.com.
8

For stuffed whole cabbage in consommé soup, see 'Whole Cabbage Stuffed with Ground Meat in Consommé Soup' (Recipe ID: 18218465) on cookpad.com.
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For fluffy tofu shumai, see 'Fluffy Tofu Shumai' (Recipe ID: 17892087) on cookpad.com.
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For sticky rice shumai with bamboo shoots, see 'Shumai with Bamboo Shoots and Sticky Rice' (Recipe ID: 18278081) on cookpad.com.
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Cooksnaps

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sachi825 @sachi825

Published in the US on July 20, 2025 14:01

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