Dim Sum is a beautiful thing. Ladies whizzing by with carts full of dumplings, steamed meats, bbq pork buns, and other exotic dishes that I used to enjoy before embarking on this Primal Journey. Although I have no regrets with my decision, I do time to time miss the ladies pushing tiny metal steamer baskets in my face with their little stamps at ready to make a mark on my ticket. The one dish I never fail to order is Shumai. Little pork meatballs encased in wonton and steamed to perfection. Following is my take on Shumai. It is super easy to make and I promise you won’t miss a thing… well maybe the pushy ladies with their carts.
Primal Shumai
(serves 4)
- 1 lb of ground pork
- 2 Tbsp grated ginger
- 2 Tbsp sesame oil
- 2 Tbsp tamarin sauce (soysauce without gluten)
- 1 Tbsp rice wine
- 2 stock of green onion (thinly sliced)
- 2 Tbsp coconut flour
- 2 eggs
- 1 head of cabbage
- salt and pepper
1. Clean the cabbage and remove the core.
2. Cook the cabbage over low boil.
3. As the cabbage cooks, each leaf will separate.
4. Stack the leaves on a plate to cool.
5. Combine ground pork, ginger, sesame oil, rice wine, green onion, coconut flour, tamarin, rice wine, eggs, 1 tsp salt, and 1 tsp pepper and mix well.
6. Line a bamboo steamer with foil and poke holes to let the steam through.
(two ways to make shumai)
7. Make a cup with a cabbage and spoon in the mixture.
8. You can also make a roll.
9. Place the rolled or stuffed Shumai in the steamer leaving enough space between each shumai for steams to come through.
10. Over high heat, steam the shumai for 25-30 min until fully cooked.
Enjoy with your favorite dipping sauce (mine is hot mustard!)
Happy eating – Robert.
Bookmarked. Yum.
Wow! Beautiful! I love the bit of Korean experiences shared with this dish. Love this recipe. I’ll have to imagine the ladies with carts full of dim sum. Thank you for sharing this gem!
It’s amazing, but I didn’t miss the traditional wonton wrappers on this one. Tasty!
great pics