Shrimp Shumai

Name: Shrimp Shumai
Yield: makes 24 pieces, serves 4
Ingredients: 1 tablespoon rice wine vinegar; 2 tablespoons Japanese soy sauce; 1 teaspoon mustard powder; 1 teaspoon cold water; 8 ounces shrimp, peeled and deveined, tails off (you can use frozen 16/20 shrimp); 1 scallion, both white and green parts, minced; 1/4 cup minced canned and drained water chestnuts; 1/4 cup minced stemmed shiitake mushrooms; 1 1/2 tablespoons lard (or substitute vegetable oil); 2 tablespoons sake; 1 teaspoon ginger juice (see page 149); 1/2 teaspoon sesame oil; 1 egg white; 1 teaspoon kosher salt; 1/8 teaspoon pepper; 1 tablespoon potato starch; 4 baby bok choy; 24 square wonton wrappers/skins; 1/4 cup vegetable oil; Pinch of salt; 1 tablespoon black sesame seeds

December 9, 2011

Shumai is a Chinese import that’s a popular dish in casual restaurants, and is also a staple of Japanese homes, where it’s enjoyed as a snack or a dinnertime side dish (but never as the main course). Leftovers hold up well and can be polished off the next day, or packed into a lunchbox or picnic basket and eaten at room temperature. You can also freeze uncooked shumai for up to a month. Follow the instructions below to steam frozen shumai—no need to defrost; simply add a couple of minutes to the cooking time.

Recipe notes

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