Shumai with Crab and Pork

Name: Shumai with Crab and Pork
Total time: 45 min
Yield: 2 dz.
Ingredients: 3/4 lb. coarsely ground 80 percent lean pork; 4 medium scallions; 2 tbsp. minced fresh ginger; 1 tbsp. mirin; 1 tsp. kosher salt; 1/4 lb. lump crabmeat; flour; 24 round gyoza wrappers; 6 Napa cabbage leaves

Published: Feb 16, 2012

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Yields:

2 dz.

Total Time:

45 mins

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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.

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Ingredients

3/4 lb. coarsely ground 80 percent lean pork
4 medium scallions
2 Tbsp. minced fresh ginger
1 Tbsp. mirin
1 tsp. kosher salt
1/4 lb. lump crabmeat
flour
24 round gyoza wrappers
6 Napa cabbage leaves

Directions

1. Step 1In a bowl, mix the pork, scallions, ginger, mirin, and salt. Gently fold in the crabmeat.
2. Step 2Dust 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. Step 3Fill 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.
  
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