Noble House Crab Shumai Recipes

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NOBLE HOUSE CRAB SHUMAI



Noble House Crab Shumai image

These dumplings are juicy and flavorful, so they're best served with just a little Chinese mustard and soy sauce for dipping.

Provided by Member 610488

Categories     Crab

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 lb coarsely ground pork (80 percent lean)
4 medium scallions, thinly sliced
2 tablespoons fresh ginger, minced
1 tablespoon mirin
1 teaspoon kosher salt
1/2 lb lump crabmeat, picked over
flour, for dusting
24 round gyoza skins
6 napa cabbage leaves

Steps:

  • In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crab meat.
  • 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.
  • 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.

Nutrition Facts : Calories 379.5, Fat 12.1, SaturatedFat 3.7, Cholesterol 181.3, Sodium 1422.4, Carbohydrate 6.5, Fiber 0.9, Sugar 0.9, Protein 58

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