Pork & Chive Shumai Recipe
Open-faced shrimp, pork, and chive dumplings made daily by hand. Topped with Tobiko and served with house dumpling sauce.
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Ingredients
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Dumpling Filling
Method
Dumpling Preparation
- 1
Make the Filling
In a large bowl, combine the ground pork, chopped shrimp, chives, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are incorporated.
- 2
Prepare the Dumpling Wrappers
Use store-bought dumpling wrappers or make your own. If using store-bought, keep them covered with a damp cloth to prevent them from drying out.
- 3
Fill the Dumplings
Take a dumpling wrapper and place a spoonful of filling in the center. Fold the wrapper over the filling to create an open-faced dumpling. Press the edges to seal.
- 4
Steam the Dumplings
Place the dumplings in a steamer lined with parchment paper. Steam over boiling water for about 10-12 minutes until the pork is cooked through.
- 5
Serve
Garnish the shumai with Tobiko on top and serve with house dumpling sauce on the side.
