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.