Crab Shumai Recipe
crab meat, shrimp, kani, cabbage, scallions, yuzu and truffle ponzu sauce
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Ingredients
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Shumai Filling
Method
Preparation
- 1
Prepare the Filling
In a bowl, combine crab meat, shrimp (chopped finely), kani, cabbage, scallions, yuzu juice, salt, and pepper. Mix until well combined.
- 2
Fill the Wrappers
Place a dumpling wrapper on a clean surface. Add about 1 tablespoon of the filling to the center of the wrapper. Gather the edges of the wrapper and gently pleat them around the filling to form a small pouch. Repeat with remaining wrappers and filling.
- 3
Steam the Shumai
Arrange the shumai in a steamer lined with parchment paper. Make sure they are not touching each other. Steam over boiling water for about 15-20 minutes, or until the filling is cooked through.
- 4
Serve
Serve hot with truffle ponzu sauce on the side for dipping.
