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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crab meat. | 2. Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place about 1 1/2 tablespoons of the filling in the center of the wrapper and pinch the edges all around, forming an open cup. Transfer the dumpling to the baking sheet and cover. Repeat with the remaining wrappers and filling. | 3. Fill a wok with 1 1/2 inches of water and bring to a boil. Arrange the cabbage leaves on 2 tiers of a bamboo steamer so they overlap slightly. Add the dumplings to the steamer and stack the tiers. Cover and steam until the shumai are just cooked, 8 minutes. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1/2		ground	852.768	0.0	31.5479	79.5388
scallion	4		sliced	19.2	4.404	1.0979999999999999	0.114
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
mirin	1	tablespoon		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
lump crabmeat	1/2			190.4004	0.0	41.4574	1.36
flour				-	-	-	-
gyoza skin	24		round	-	-	-	-
napa cabbage leaf	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.