Crab Roe Shiu Mai Recipe

Prepare proteins

If using frozen crab or shrimp, fully thaw and drain. Flake the crab meat, removing any shells. Coarsely chop shrimp into small 1/4-inch pieces so they remain textural in the shumai.

Mix filling

In a large bowl, combine ground pork, chopped shrimp and flaked crab meat. Add grated ginger, minced garlic, finely diced water chestnuts and sliced green onions. Break in the egg white and add cornstarch, light soy sauce, oyster sauce, sesame oil, white pepper and salt. Mix thoroughly with your hands or a spatula until the mixture becomes sticky and cohesive (about 1–2 minutes of kneading).

Fold in crab roe: Reserve 1–2 tablespoons of crab roe for garnish. Gently fold the remaining 2 tablespoons into the filling so the roe is distributed without overworking the mix. Taste a small spoonful by quickly steaming or pan-frying a tiny piece to check seasoning; adjust salt or soy sauce if needed.

Prepare wrappers: Keep wonton wrappers covered with a damp towel so they don't dry out. Lightly oil your fingers to prevent sticking.

Portion filling: Using a tablespoon or small ice cream scoop, portion about 1 1/2 tablespoons (roughly 20–22 g) of filling per shumai. Roll it between your palms to form a compact cylinder or ball.

Wrap shumai: Place a wrapper on your palm. Put the filling mound in the center and press down slightly to flatten the top. Gather the wrapper around the filling, leaving the top exposed, and gently pleat the sides to shape a neat open-top cup about 1/2–3/4 inch tall. Lightly press the wrapped base so they stand upright. Repeat with remaining wrappers and filling.

Top each shumai: Place a small amount (about 1/4 teaspoon) of reserved crab roe on top of each shumai. Alternatively, use a tiny dab of fish roe/tobiko for color. Place a parboiled carrot round on top of some for traditional look if desired.

Prepare steamer: Fill a wok or pot with about 2–3 inches of water and bring to a simmer. Lightly oil a bamboo or metal steamer basket or line it with parchment paper with holes punched, or use cabbage leaves to prevent sticking.

Arrange shumai: Place shumai upright in the steamer basket with a little space between each (they will not expand much). Do not overcrowd; steam in batches if necessary.

Steam: Set the basket over simmering water, cover, and steam for 6–8 minutes, or until the filling is cooked through (pork and shrimp reach safe temperatures and the mixture is firm). If using a probe, pork should reach 160°F (71°C).

Finish: Turn off the heat and leave covered for 1 minute to settle. Carefully remove shumai from the steamer.

Plate and garnish: Arrange shumai on a serving plate. If desired, add an extra dot of crab roe or tobiko on each. Serve hot with dipping sauces such as soy sauce with rice vinegar and a few drops of chili oil, or a light ponzu.

Storage & Reheat: Store leftovers covered in the refrigerator up to 2 days. Reheat by steaming for 4–5 minutes until heated through. Do not microwave if you want to preserve texture.