Steamed Crab and Pork Shumai flavored with ginger, shallots, and scallions are much quicker to shape compared to regular dumplings. And only eight minutes in a streamer.
WHAT WENT IN
— small wonton wrappers (about 3” in diameter or across if square)
FOR THE FILLING
— 6 oz lump crabmeat
— 6 oz ground pork
— 1 Tbsp minced shallot
— 1 scallion, thinly sliced crosswise
— 1 tsp finely grated peeled fresh ginger
— 1 Tbsp sake
— 1 tsp light soy sauce
— 1 1/2 Tbsp potato starch
— 1/2 tsp salt
— 1/4 tsp brown sugar
— 1/4 tsp white pepper
DIPPING SAUCE
— soy sauce
— rice vinegar
— Karashi, or a hot mustard of your choice
THE PROCESS
1. Combine the filling ingredients together and mix very well.
2. Place a wrapper on the palm of your non dominant hand and mound about a 1 1/2 Tbsp of filling in the center of it. Gently squeeze the wrapper over the filling. Keep going until all the filling is used.
3. Line up a steamer either with Napa leaves or parchment paper and place shumai on top.
4. Bring the water in a steamer to a rolling boil and steam shumai covered for about 8 minutes or until the filling is cooked through.
5. For the dipping sauce, combine soy sauce and vinegar at about 1.5:1 ratio and add mustard according to the heat you like.
