Japanese Shumai Recipe

By No Recipes · 60 min

Ingredients

Instructions

1. Set aside one third of the 390 g shrimp and chop it into chunks about the size of large peanuts.
2. Mince the remaining shrimp into a rough paste.
3. Cut the 100 g cuttlefish into 1/8-inch strips, chop the strips, then mince them into a rough paste.
4. Slice the 50 g pork fat as thinly as possible, cut into thin strips, then dice into cubes about 1/16 inch across.
5. Add all the prepared shrimp and cuttlefish, the pork fat, 50 g scallion whites, 1 tbsp egg white, 2 tsp potato starch, 1 tbsp oyster sauce, 2 tsp ginger juice, 2 tsp Shaoxing wine, 1 tsp toasted sesame oil, 1 tsp soy sauce and 1/4 tsp ground white pepper to a bowl. Mix by hand until the filling firms up and turns frothy. Cover and refrigerate at least 1 hour, preferably overnight.
6. Line a steamer with lettuce leaves.
7. Hold one of the 42 wrappers on your hollowed fist, press filling into the center with a spoon, then turn the dumpling a few times to form pleats and flatten the base. Place it on the lettuce. Leave space between dumplings and repeat until the steamer is full.
8. Bring water in a pot that fits the steamer to a boil, set the covered steamer on top, and adjust the heat to keep a steady stream of steam. Steam for 7-8 minutes.
9. For the dipping sauce, mix 2 tbsp black vinegar, 1 tsp soy sauce and 1 tsp ginger in a bowl.
10. Top the shumai with a small mound of 2 tbsp tobiko and serve with the dipping sauce.

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