My F&W
quick save (...)
Shumai with Crab and Pork
© Fredrika Stjärne

Shumai with Crab and Pork

  • TOTAL TIME: 45 MIN
  • SERVINGS: Makes 2 dozen
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

Because he’s based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, but any lump crabmeat will work well. The dumplings are juicy and flavorful on their own, so they’re best served simply with just a little Chinese mustard and soy sauce, for dipping.

  1. 3/4 pound coarsely ground 80 percent lean pork
  2. 4 medium scallions, thinly sliced
  3. 2 tablespoons minced fresh ginger
  4. 1 tablespoon mirin
  5. 1 teaspoon kosher salt
  6. 1/4 pound lump crabmeat, picked over
  7. Flour, for dusting
  8. 24 round gyoza wrappers
  9. 6 napa cabbage leaves
  1. In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crabmeat.
  2. Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place about 1 1/2 tablespoons of the filling in the center of the wrapper and pinch the edges all around, forming an open cup. Transfer the dumpling to the baking sheet and cover. Repeat with the remaining wrappers and filling.
  3. Fill a wok with 1 1/2 inches of water and bring to a boil. Arrange the cabbage leaves on 2 tiers of a bamboo steamer so they overlap slightly. Add the dumplings to the steamer and stack the tiers. Cover and steam until the shumai are just cooked, 8 minutes. Serve hot.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.