Directions:
- In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crabmeat.
- Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place about 11/2 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.
- Fill a wok with 11/2 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7.42 Kcal (31 kJ) | ||
| Calories from fat | 1.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 88.8mg | 4% | |
| Potassium | 8.98mg | 0% | |
| Total Carbs | 0.31g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 1g | 2% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 1.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 86.82 Kcal (363 kJ) | ||
| Calories from fat | 15.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 0% | |
|---|---|---|---|
| Sodium | 1039.07mg | 4% | |
| Potassium | 105.04mg | 0% | |
| Total Carbs | 3.65g | 0% | |
| Sugars | 0.7g | 0% | |
| Dietary Fiber | 0.99g | 0% | |
| Protein | 11.76g | 2% | |
| Vitamin C | 5.9mg | 1% | |
| Iron | 0.4mg | 0% | |
| Calcium | 22mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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