Nothing is more appetizing than the steaming hot shumai dumplings. With the donabe steamer, Mushi Nabe, you can quickly steam them and serve right out of it at a table. Feel free to change the ratio of pork and shrimp. I slice the shrimp coarsely so the finished texture is really fantastic. It’s a very irresistible dish so I can easily eat more than 10 pieces in one meal! The dipping sauce is simple combo of soy sauce and rice vinegar, plus a dab of karashi (Japanese hot mustard) adds a great kick.
Equipment
Mushi NabeServings
3 - 5Ingredients
(Shumai Filling)
- 8 oz (240 g) ground pork (can substitute with chicken) with higher fat content
- 6 oz (180 g) peeled and deveined shrimp, coarsely chopped
- 1 shallot, finely minced
- 1 tsp peeled and finely grated ginger
- 1 large egg
- 1 tablespoon katakuriko (potato starch)
- 1 tablespoon sake
- 1/4 teaspoon each sea salt and freshly-ground pepper
- A good pinch of raw brown sugar
- 1 tsp sesame oil
- 20 – 24 small wonton skins
- Soy sauce and rice vinegar for serving (suggested ratio is 1:1 or to your preference)
- Karashi (Japanese mustard; also called, wagarashi), for serving
Procedure
- Combine all the ingredients for the shumai filling in a bowl. Knead the ingredients until they are well combined and nicely shiny and sticky. Cover tightly with plastic wrap and refrigerate for 30 minutes.
- To make each shumai, take about 1 1/2 tablespoon of the filling with a spoon and wrap with a wonton skin.
- Line the steam grate of the Mushi Nabe with a cotton cloth (or some napa cabbage leaves can work, too) and arrange the shumai. Cover with lid and steam for 5 – 7 minutes or until they are cooked through over medium-high heat.
- Enjoy with the soy-vinegar dipping sauce with a little dab of karashi.
Combine all the ingredients for the filling in a bowl and mix well.
Shumai dumplings are ready to steam!
