Wasabi Shumai Recipe
Shrimp & pork, tempura, sesame ponzu, red tobiko.
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Ingredients
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Dumpling Filling
Dumpling Wrappers
Tempura
Sauce
Method
Prepare the Filling
Mix the Filling
In a mixing bowl, combine the shrimp, ground pork, wasabi paste, soy sauce, minced garlic, grated ginger, cornstarch, and chopped green onions. Mix well until all ingredients are fully incorporated.
Chill the Filling
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld.
Assemble the Dumplings
Fill the Wrappers
Take a shumai wrapper and place about 1 tablespoon of the filling in the center. Gather the edges of the wrapper around the filling, leaving the top exposed, and gently pinch to seal the dumpling. Repeat with remaining wrappers and filling.
Cook the Dumplings
Steam the Dumplings
Fill a steamer pot with water and bring to a boil. Place the assembled shumai in the steamer basket, ensuring they are not touching. Steam for about 10-12 minutes, or until the shrimp is fully cooked and the pork is no longer pink.
Prepare the Tempura
In a bowl, mix the tempura batter mix with ice water until just combined. Heat vegetable oil in a deep pan over medium-high heat. Dip the dumplings into the tempura batter and carefully lower them into the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Prepare the Sauce
Mix the Sauce
In a small bowl, combine ponzu sauce and sesame oil. Stir well to combine.
Serve
Garnish and Serve
Plate the tempura shumai and drizzle with ponzu sauce. Garnish with red tobiko on top before serving.