Fluffy Shu Mei

No need to wrap or steam. Easy fluffy shumai in the microwave.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove stems from mushrooms and finely chop.

Step 2

Chop onion finely In a bowl, combine ground meat, salt, pepper, sesame oil, and ginger.

Step 3

If you want more flavor, add 1 tbsp soy sauce and 1 tsp chicken bouillon.

Step 4

Mix ground meat until it becomes sticky and stringy.

Step 5

Add tofu (easier to mash before adding to meat mixture.)

Step 6

Add mushroom and onion and mix again.

Step 7

Add cornstarch and mix again. Adjust the amount of cornstarch to get desired consistency.

Step 8

Cut the shumai wrappers into thin strips and then cut them in half lengthwise and separate them. The thinner you cut them, the prettier they look. Spread the shumai wrappers on a plate.

Step 9

Scoop the meat mixture with a spoon to form balls of the same size. Wet or oil hands for easier shaping.

Step 10

Roll the meatballs over the shumai wrappers to coat them.

Step 11

Arrange the shumai on a plate lined with cabbage , leaving space between them to prevent sticking. If you don’t line the plate with vegetables, the shumai will stick to the plate after microwaving.

Step 12

Cover loosely with plastic wrap or vented lid. Microwave at 800W (80%) for 4 minutes. Adjust time based on size and power of microwave.