So Pretty & Delicious & Easy! Skinless Moist Shumai (Siew mai)/ 皮いらずのシュウマイ

So Pretty, So Moist! Skinless Dumplings with Egg and Cabbage Wraps

I’ve always loved dumplings—juicy, savory pockets of flavor that feel like comfort food in every bite. But sometimes, the thought of rolling dough or using store-bought wrappers puts me off. Enter these skinless, steamed shumai wrapped in shredded egg crepe and cabbage—a playful, gluten-light twist that delivers all the satisfaction with half the effort.

This idea came about one evening when I realized I had no dumpling skins left—but plenty of eggs and a head of cabbage in the fridge. Instead of making a trip to the store, I asked myself: what if I just wrap the filling with egg and cabbage? Simple, right? Well, yes—and the outcome surprised me.

The Joy of Dumplings, with a Twist

Dumplings in all forms bring me comfort, and living in Singapore, I’m never short of options. Still, there’s something grounding about making your own. And when you’re missing just one ingredient, sometimes that’s where the real creativity begins.

This version replaces the usual dumpling skins with two textural contrasts:

• Egg crepe (like shredded tamagoyaki)
• Salted, drained cabbage

Both offer structure and flavor without gluten, and when steamed, they become soft, yet structured enough to wrap the juicy filling.

Decadent Meat Filling with Umami Layering

My filling is straightforward but flavorful enough to shine through the delicate wrappers. I used ground pork, binding it with finely chopped onion dusted in a bit of starch, which helps keep the mixture juicy. I added diced shiitake mushrooms, scallions, a raw egg, freshly grated ginger juice, sesame oil, and light soy sauce. Mixing everything by hand for a few minutes ensured even distribution—a tactile process that always grounds me before cooking. Forming the filling into small, round patties makes it easy to wrap and steam later.

The soul of this skinless shumai lies in its richly seasoned, juicy filling—an aromatic blend of pork, mushrooms, and scallions, with just enough seasoning and technique to bring it all together beautifully.

To make the filling for about 15small shumai:

• 200g ground pork
• 1 tablespoon plus a pinch of sugar (about 10g)
• 1/2 teaspoon salt (3g)
• A pinch of pepper
• Just under 1 teaspoon soy sauce (4g)
• 1 egg
• 20g grated ginger with juice
• 1.5 tablespoons sesame oil
• 35g finely chopped onion (about 1/4 onion)
• 35g finely chopped scallion (white part, about 15cm)
• 4-5 shiitake mushrooms, finely chopped
• 2 tablespoons potato starch (about 20g)

Method:

1. In a large bowl, knead the pork sugar, salt, pepper, soy sauce, ginger juice, egg, and sesame oil. Knead until mixture becomes sticky.
2. Separately, dust the chopped vegetables with potato starch. This step helps retain moisture during steaming.
3. Gently fold the vegetables into the meat mixture. Be careful not to overmix to avoid breaking the vegetables down.
4. Form small balls

Wrapping Without Wrappers

For the “skin”:

• Egg skin: Make thin egg crepes using lightly sugared and salted egg mixture. Slice into fine ribbons.
• Cabbage skin: Thinly shred cabbage, salt it, and let it sit. Squeeze out excess water before using.

Roll each meatball in one of the above wrappers. Steam for about 8–10 minutes over high heat. Serve as is, or with a touch of black vinegar, soy sauce, or a pinch of white pepper.

Why This Works—and Why It Feels Special

These dumplings may lack conventional skins, but they make up for it in creativity and taste. The egg adds richness and a soft texture, while the cabbage provides a mild vegetal freshness that lifts the meat. Steaming keeps everything moist without excess grease or carbs. Plus, it’s a creative solution for when you haven’t planned ahead—a perfect demonstration of improvisational cooking.

Perfect Condiment Pairings

As for serving, I like them warm over a simple mixed salad or alongside steamed rice and soup. They don’t even require soy sauce—just a drizzle of black rice vinegar adds gentle acidity. To elevate, try sprinkling on white pepper or hoisin-chili oil.

Visual Guide to the Recipe

卵とキャベツで包む、やさしい皮なしシュウマイ

シューマイが食べたい、、でも皮がなかった～～。。。ということで、短冊卵風＆キャベツの皮でのシューマイです。
先に反省点をば、、お味としては美味しいのですが、卵、ざく切りにしたら、錦糸卵なんて呼べない状態に。次回は繊細に！
あと、キャベツは春キャベツが彩美しくベストだなぁ、と恋しく思いました。
下味しっかり目だったので、特に辛子＆黒酢以外必要なかったのですが、黒酢やお醤油など、お好みで✨

作り方は、いたってシンプル：
１．錦糸卵衣：溶き卵に隠し味程度の砂糖＆お塩を加えて、サラダ油を引いて薄焼き卵に。
２．キャベツ衣：千切りキャベツに塩をして、水けを絞る
３．餡：豚ひき肉（鳥でも、魚介でも）＋お好きな材料（玉ねぎはみじん切り＆片栗粉を混ぜるとなおナイス）＋ごま油＆醤油等で味付け
４．餡を丸め、それぞれ衣をまとわせ、蒸す