Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, delicious pan-fried imitation crab shumai. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Delicious Pan-Fried Imitation Crab Shumai is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Delicious Pan-Fried Imitation Crab Shumai is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook delicious pan-fried imitation crab shumai using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Delicious Pan-Fried Imitation Crab Shumai:
- Prepare 30 sheets Shumai wrappers
- Prepare 120 grams Imitation crab
- Get 200 grams Ground pork
- Make ready 1 1/2 cm Boiled bamboo shoot
- Prepare 1 one half Onion
- Prepare 20 cm Japanese leek
- Get 2 tbsp Katakuriko
- Take 1 tsp Weipa
- Get 2 tsp Hot water
- Take 2 tsp Light brown sugar
- Make ready 1 tbsp ☆Soy sauce
- Prepare 2 tsp ☆Sesame oil
- Make ready 1 pinch ☆Salt
- Make ready 1/3 tsp ☆Black pepper
- Prepare 1 piece ☆Grated ginger
- Take 30 peas Green peas
- Make ready 1 tsp Katakuriko
- Take 1 tbsp Vegetable oil
- Prepare 100 ml Water
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 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.
Instructions to make Delicious Pan-Fried Imitation Crab Shumai:
- Finely chop the onion and Japanese leek and sprinkle with katakuriko.
- Finely shred the imitation crab and mince the bamboo shoots.
- 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.
- Using the pads of your fingers, knead the mixture well until it whitens and becomes sticky, about 100 times.
- Add the shredded imitation crab and bamboo shoots to the meat mixture and mix together, about 50 times.
- Add the onion and Japanese leek from Step One and mix together, squishing with your hands.
- Make a circle with the thumb and index finger of your left hand and shape the shumai by pushing the filling through the hole.
- Toss green peas with katakuriko, and stick one pea into the center of each shumai.
- Heat vegetable oil in a pan, add the shumai, and pour in the water. Steam over medium heat for 7 minutes.
- Once the water has completely evaporated, remove the lid of the pan and fry over high heat for about one minute.
- To finish, arrange the shumai on a plate and serve with mustard paste!
- The bottom is crispy and delicious!
Because the Cantonese pork dumplings are most I've omitted the water chestnut but the taste is still very delicious. Both pan-fried and deep-fried cheese wraps are really easy to make, and your leftover skins won't go to waste! Make fresh and tasty Shumai at home with ground pork, onion, and ginger! These delicious steamed dumplings are perfect for a party appetizer or a weekend brunch. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.
So that’s going to wrap it up with this special food delicious pan-fried imitation crab shumai recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
