Happy Donabe Life

Shrimp Pork Shumai

Ebi Buta Shumai

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 Nabe

Servings

3 - 5

Ingredients

(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

  1. 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.
  2. To make each shumai, take about 1 1/2 tablespoon of the filling with a spoon and wrap with a wonton skin.
  3. 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.
  4. 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!

MRS DONABE’S RECIPES

Suggested Tools and Tableware

Ingredients Used in this Recipe

 
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