Japanese Shumai

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Shumai recipe with ground pork, shrimp and crab sticks, wrapped in nori

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Snacks

Cuisine: Japanese

Keyword: shumai, siomai

Servings: people

Calories: 364kcal

Author: Vanjo Merano

Equipment

steamer (see notes below)

Ingredients

10 pieces Nori
8 pieces Kani crab sticks

Filling ingredients:

1 lb ground pork
1 carrot minced
12 pieces shrimp minced
2 teaspoons sesame oil
2 1/2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 1/2 teaspoons salt

Sauce ingredients:

2 tablespoons soy sauce
1/4 cup cane vinegar
1 teaspoon sesame oil
2 teaspoons toasted garlic minced
1/4 teaspoon chili flakes

Instructions

Combine the filling ingredients in a bowl. Mix well.
1 lb ground pork, 1 carrot, 12 pieces shrimp, 2 teaspoons sesame oil, 2 1/2 tablespoons all-purpose flour, 1 teaspoon garlic powder, 1 1/2 teaspoons salt
Cut 1 whole nori sheet into 4 equal pieces. Do this step on all your nori sheets.
10 pieces Nori
Scoop 1 ½ tablespoon of the filling ingredient. Place it on a piece of nori, wrap it just like how you will do with regular siomai. Top with a sliced piece of kani in the middle.
8 pieces Kani
Arrange the wrapped Japanese siomai in a steamer. Steam for 20 to 25 minutes.
Make the sauce by combining all the sauce ingredients in a bowl. Mix well.
2 tablespoons soy sauce, 1/4 cup cane vinegar, 1 teaspoon sesame oil, 2 teaspoons toasted garlic, 1/4 teaspoon chili flakes
Serve the Japanese Siomai with the dipping sauce.
Share and enjoy!

Notes

If you do not have a steamer, there are still easy ways to steam shumai at home with common kitchen tools:

1. Use a Nonstick Pan with a Lid

Arrange the shumai in a nonstick pan, leaving enough space between them. Pour 1/4 to 1/2 cup of water into the pan, making sure the shumai do not get submerged. Cover the pan with a lid and cook over medium heat. Once the water evaporates, the shumai should be fully cooked.

Note: One downside to this method is that the shumai might end up slightly drier compared to steaming, as the water evaporates during the cooking process. Without the consistent steam, the texture of the nori wrapper might also become less tender. Additionally, this method requires careful attention to ensure the shumai does not stick to the pan as the water reduces.

2. Create a Makeshift Steamer

In a large pot, place a metal rack or a heatproof plate at the bottom. Add just enough water so it does not touch the rack or plate. Place the shumai on the rack or plate, cover the pot, and steam just as you would in a traditional steamer.

Note: One potential downside is that the shumai could become unevenly cooked if the water level is too low or if the steam does not circulate well inside the pot. It is also essential to monitor the water level throughout the cooking process to prevent it from evaporating entirely

Nutrition