Serves 24
45 min
Shumai with Crab and Pork
Recipe GLPR220665abcb440f
Delicate Chinese steamed dumplings filled with a savory mixture of ground pork, fresh crabmeat, scallions, and ginger. These open-topped wontons are wrapped in tender gyoza skins and steamed until tender, then served in a bed of napa cabbage for an authentic and elegant appetizer or light main course.
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Ingredients
3/4 pound coarsely ground pork (80% lean)
4 medium scallions, thinly sliced
2 tablespoons minced fresh ginger
1 tablespoon mirin
1 teaspoon kosher salt
1/4 pound lump crabmeat, picked over
Flour, for dusting
24 round gyoza wrappers
6 napa cabbage leaves
Directions
In a large bowl, combine the ground pork, sliced scallions, minced ginger, mirin, and kosher salt. Mix gently with your hands until just combined, being careful not to overwork the mixture.
Add the picked crabmeat to the pork mixture and fold in delicately with a spatula, preserving the texture of the crab lumps. Do not break up the crab pieces.
Lightly dust a clean work surface with flour. Arrange the gyoza wrappers on the floured surface.
Place about 1 tablespoon of the pork and crab filling in the center of each wrapper. Wet the edges of the wrapper lightly with your fingertip dipped in water.
Gather the corners of each wrapper up and over the filling, pleating the sides to create an open-topped pouch. Gently press the wrapper to seal the sides while leaving the top open, exposing some of the filling.
Line the bottom of a steamer basket with the napa cabbage leaves to prevent sticking. Arrange the shumai upright on the cabbage leaves, working in batches if needed.
Fill a pot or wok with about 2 inches of water and bring to a boil over high heat. Place the steamer basket over the boiling water, cover with a lid, and steam for 15 to 20 minutes, until the wrappers are tender and the filling is cooked through.
Carefully remove the steamer basket from the heat. Transfer the cooked shumai to a serving platter with the cabbage leaves, and serve hot.
