The process deviates from the usual, which incorporates cubes of fat (pork and/or beef), mainly to soften bite-effect of all-lean meat and also to render juiciness to overall profile of the end product.
In lieu of said fat, grated healthy veggies are utilized to simulate “moist” outcome plus the careful addition of just right & proper ingredients technologically resulting to rounded-tasteful dim sum.
Behold the shu-mai packed with health-centered ingredients.
1. Combine ground pork, carrots, turnip, “sayote”, mushroom and water. This is the “meat blend”. Tumble and mix well by hand. Set aside.
2. Combine low-sodium soy sauce, oyster sauce, salt, sugar and black pepper in a bowl and whisk thoroughly to dissolve solid ingredients until smooth.
3. Scatter mixture in all parts of “meat blend” for uniform flavor dissemination when tumbled and tossed by hands. Tumble thoroughly.
4. Place a wrapper at palm of one hand, scoop 20 or so grams and wrap to your desired form.
5. When done refrigerate formed shu-mai for an hour to attain firmness.
6. Heat EVOO, fry garlic until brown, add in “labuyo” and continue frying for 3 minutes to attain a “toasted” profile. Pour in soy sauce. Bring to boil then set aside.
7. IF STEAMING: Boil enough tap water in a steamer. Line refrigerated shu-mai in steamer’s slotted top container. Steam for 6 minutes. Remove by using rubber spatula.
Note on steaming process:
Should you wish, you may use brush to apply little oil unto slotted container for easier removal.
8. IF DEEP FRYING: Heat EVOO in pan and deep fry a batch of shu-mai (4-6 pieces) for 3-4 minutes depending on desired done-ness. Use tongs to turn dim sum.
9. In a dipping container mix soy sauce with desired amount of fried chili-garlic, squeeze in 1 or 2 pieces calamansi. Mix.
10. Savour the luxury of home-made shu-mai.
Complete your technological cooking adventure by using “chopsticks” in partaking each and every piece of shu-mai. Doing so adds excitement to your meal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 5 (100%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 39mg||1 %|
|Potassium 0.6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!