Noble House Crab Shumai

Name: Noble House Crab Shumai
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2-4 serving(s)
Ingredients: 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

Submitted by Member 610488

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

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Ready In:: 23mins
Ingredients:: 9
Serves:: 2-4

ingredients

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

directions

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.