Recipe: Tasty Delicious Pan-Fried Imitation Crab Shumai

Delicious Pan-Fried Imitation Crab Shumai. Don't worry if you don't have a steamer. You can make Shumai in a frying pan! Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling.

Their Shumai (steamed pork dumplings) has been a popular and signature Yokohama souvenir for This will ensure that the inside juices cannot escape and all the delicious flavor is kept within the Both pan-fried and deep-fried cheese wraps are really easy to make, and your leftover skins won't go. Siu Mai (Shumai) are open-faced dumplings filled with ground pork, shrimps, and other add-ins. In the old days, people used crab roe as the characteristic orange colored topping for these dumplings. You can have Delicious Pan-Fried Imitation Crab Shumai using 19 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Delicious Pan-Fried Imitation Crab Shumai

1. Prepare 30 of sheets Shumai wrappers.
2. It's 120 grams of Imitation crab.
3. Prepare 200 grams of Ground pork.
4. You need 1 1/2 cm of Boiled bamboo shoot.
5. It's 1 of one half Onion.
6. Prepare 20 cm of Japanese leek.
7. You need 2 tbsp of Katakuriko.
8. You need 1 tsp of Weipa.
9. You need 2 tsp of Hot water.
10. It's 2 tsp of Light brown sugar.
11. It's 1 tbsp of ☆Soy sauce.
12. Prepare 2 tsp of ☆Sesame oil.
13. Prepare 1 pinch of ☆Salt.
14. Prepare 1/3 tsp of ☆Black pepper.
15. It's 1 piece of ☆Grated ginger.
16. It's 30 of peas Green peas.
17. You need 1 tsp of Katakuriko.
18. It's 1 tbsp of Vegetable oil.
19. Prepare 100 ml of Water.

You can certainly place them in small steaming baskets if preferred. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. In this step-by-step dumpling Japanese shumai look very similar to Cantonese siu mai. Because the Cantonese pork dumplings are most I've omitted the water chestnut but the taste is still very delicious.

Delicious Pan-Fried Imitation Crab Shumai step by step

1. Finely chop the onion and Japanese leek and sprinkle with katakuriko..
2. Finely shred the imitation crab and mince the bamboo shoots..
3. Dissolve the weipa (Chinese chicken stock granules) in warm water and add the ☆ ingredients, mixing them together well. Then, add this mixture to the meat..
4. Using the pads of your fingers, knead the mixture well until it whitens and becomes sticky, about 100 times..
5. Add the shredded imitation crab and bamboo shoots to the meat mixture and mix together, about 50 times..
6. Add the onion and Japanese leek from Step One and mix together, squishing with your hands..
7. Make a circle with the thumb and index finger of your left hand and shape the shumai by pushing the filling through the hole..
8. Toss green peas with katakuriko, and stick one pea into the center of each shumai..
9. Heat vegetable oil in a pan, add the shumai, and pour in the water. Steam over medium heat for 7 minutes..
10. Once the water has completely evaporated, remove the lid of the pan and fry over high heat for about one minute..
11. To finish, arrange the shumai on a plate and serve with mustard paste!.
12. The bottom is crispy and delicious!.

Shumai are one of the easiest Asian dumplings to master. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Shumai are a type of Chinese dumpling often associated with Cantonese cuisine. Unfortunately, many places puree the filling, giving them a hot-dog like texture, even worse, some places leave the shumai in a steamer until some unsuspecting soul orders a plate of the dry lumps of mystery meat. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.