Cucumbers transform into shumai wrappers! Cucumber contains the enzyme phospholipase, which helps to break down fat. It is also rich in potassium, making this star summer vegetable excellent for combating high blood pressure and swelling. Since pork contains high levels of Vitamin B1, which helps relieve fatigue, this dish is highly recommended for preventing summer heat fatigue.
Pointers from Rie
- Be careful not to add too much finely chopped cucumber to the meat filling, as this can cause the shumai to fall apart.
- Adding a small amount of sugar to the meat filling helps retain moisture, resulting in a tender texture.
- When heating, arrange the shumai closely together (touching) to prevent the cucumber wrappers from peeling off. If a wrapper does peel off, rewrap it with chopsticks and let it sit briefly to adhere again.
- The cooking time may vary depending on your microwave and the quantity you are preparing. Adjust the heating time while checking the finished consistency.
recipe video
Ingredients (Serves 2)
| Cucumber | A little less than 2 large cucumbers |
| Potato Starch | 1 tsp |
| Ground Pork | 200g |
| ａ）Sugar Sesame Oil Grated Ginger Umeboshi(Pickled Plum, coarsely chopped) |
1 tsp 1 tsp 5g 1 whole plum |
| ｂ）Dark Soy Sauce (Koikuchi Shoyu) Vinegar |
1tsp 1tsp |
| Karashi (Japanese Mustard) | Pinch |
Nutrition Value (1/4）
| Energy | 269kcal |
| Protein | 19.0g |
| Fat | 19.6g |
| Carbohydrates | 9.2g |
| Salt equivalent | 1.2g |
Cooking
- Using a vegetable peeler, slice the cucumbers lengthwise into 24 thin strips.
- Finely chop the remaining cucumber (about 70g), mix it with a pinch of salt, and set aside. Once moisture is released, squeeze the cucumber firmly to remove excess water. Sprinkle with 1 teaspoon of potato starch and mix.
- In a bowl, combine the ground pork and the seasonings A). Knead thoroughly until the mixture becomes sticky. Add the cucumber from Step 2 and mix well. Divide the filling into 12 equal portions and roll them into balls.
- Lay two of the thin cucumber slices from Step 1 on a cutting board, slightly overlapping them. Wipe the surface moisture off with a paper towel and dust lightly with potato starch (not listed in ingredients). Place a meatball (from Step 3) on the cucumber strips and roll it up from the edge. Repeat to make 12 shumai.
- Line a microwave-safe dish with parchment paper and arrange the shumai (from Step 4) inside. Cover with plastic wrap and heat in a 600W microwave for 6 minutes. Arrange the finished shumai on a plate and serve with the mixed dipping sauce B) and a dab of Japanese mustard (karashi).
MOA Natural Foods Products Used
Potato Starch (or Cornstarch) / Platinum Pork Ground Meat (Frozen) / Beet Sugar / Sesame Oil / Organic Sun-Dried Umeboshi (Shiso-Pickled) / Zuiun Dark Koikuchi Soy Sauce / Zuiun Mellow Pure Rice Vinegar
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