Special Occasion Dumpling Recipe (Flower Shumai)

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Cut the shumai sheets into strips about 3 mm (⅛ inch) wide, then separate the strands and place them on a small tray or bowl.
2. Press the boiled egg yolk through a sieve with larger holes than a flour sieve to make granular yolk.
3. Mix the pork, prawn, sugar, salt, ginger juice, soy sauce, sesame oil and shiitake (all except the onion and cornflour) in a bowl until sticky and almost paste-like.
4. Add the onion and cornflour, mix well, then cover and rest the mixture in the fridge for 1 to 2 hours.
5. With wet hands, roll about 1 tablespoon of filling into a ball about 3 cm (1⅛ inch) across and place it on a baking-paper-lined tray.
6. Press the ball into several strands of shumai sheet so they stick, then remove any excess so it has no more than a couple of layers of strips.
7. Steam the dumplings using your chosen method, then top each with a pinch of granular yolk.
8. Serve with soy sauce and karashi mustard.

Summarized from RecipeTin Japan's video. Watch it for the details.

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