Shumai with Crab and Pork
Because he's based in California, Brackett uses Dungeness crab to make these open steamed dumplings, but any lump crabmeat will work well. The dumplings are juicy and flavorful on their own, so they're best served simply with just a little Chinese mustard and soy sauce, for dipping. Recipe published in Food & Wine: March 2012.
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- 3/4 pound(s) coarsely ground 80 percent lean pork
- 4 medium scallions, thinly sliced
- 2 tablespoon(s) minced fresh ginger
- 1 tablespoon(s) mirin
- 1 teaspoon(s) kosher salt
- 1/4 pound(s) crabmeat, picked over
- Flour, for dusting
- 24 round gyoza wrappers
- 6 napa cabbage leaves
- 1. In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crabmeat.
- 2. Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place about 1½ tablespoons of the filling in the center of the wrapper and pinch the edges all around, forming an open cup. Transfer the dumpling to the baking sheet and cover. Repeat with the remaining wrappers and filling.
- 3. Fill a wok with 1½ inches of water and bring to a boil. Arrange the cabbage leaves on 2 tiers of a bamboo steamer so they overlap slightly. Add the dumplings to the steamer and stack the tiers. Cover and steam until the shumai are just cooked, 8 minutes. Serve hot.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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