Crab Roe Shiu Mai Recipe
Make Crab Roe Shiu Mai Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wrappers
Filling
Method
Filling preparation
- 1
In a large mixing bowl, combine crab meat (1.5 cups) and shrimp (0.5 cups).
- 2
Add ground pork (0.25 cup) and finely chopped water chestnuts (0.33 cup); mix until uniform.
- 3
Stir in green onions (2 tbs), grated ginger (1 tsp), and minced garlic (0.5 tsp).
- 4
Season with light soy sauce (1.5 tbs), Shaoxing wine (1 tbs), and oyster sauce (1 tbs). Drizzle sesame oil (0.5 tsp) and white pepper (0.25 tsp).
- 5
Beat in egg white (1) and cornstarch (1 tbs) to bind the mixture; add salt (0.25 tsp) and mix until cohesive.
- 6
Fold in crab roe for filling (2 tbs) evenly. Chill the filling for 15 minutes to help it hold together.
Shaping, topping, and steaming
- 7
Line a steamer basket with parchment rounds or lightly oil the surface. Keep wrappers covered with a damp towel.
- 8
Hold a wrapper in your palm, place about 1 to 1.5 tablespoons of filling in the center.
- 9
Gather the wrapper around the filling, leaving the top exposed, and gently press to form a cup-shaped dumpling (shu mai).
- 10
Place each shu mai seam-side down on the steamer, spacing them apart.
- 11
Top each dumpling with a small dab of crab roe for topping (about 0.25 teaspoon per dumpling; use all 4 tablespoons as available).
- 12
Repeat shaping and topping with remaining wrappers and filling.
- 13
Steam over high heat for 6 to 8 minutes, until the filling is cooked through and wrappers are slightly translucent.
- 14
Serve hot with dipping sauce; refrigerate leftovers.