RecipesMagazine

Shumai with Crab and Pork

Shumai with Crab and Pork
You can never have too many main course recipes, so give Shumai with Crab and Pork a try. This gluten free and dairy free recipe serves 12. One portion of this dish contains around 109g of protein, 28g of fat, and a total of 721 calories. If you have scallions, coarsely ground 80 percent pork, round gyoza wrappers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crabmeat.
Ingredients you will need
Green OnionsGreen Onions
CrabmeatCrabmeat
GingerGinger
MirinMirin
PorkPork
SaltSalt
Equipment you will use
BowlBowl
2
Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
Baking SheetBaking Sheet
3
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.
4
Transfer the dumpling to the baking sheet and cover. Repeat with the remaining wrappers and filling.
Equipment you will use
Baking SheetBaking Sheet
5
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.
Ingredients you will need
CabbageCabbage
WaterWater
Equipment you will use
WokWok
6
Add the dumplings to the steamer and stack the tiers. Cover and steam until the shumai are just cooked, 8 minutes.
7
Serve hot.
DifficultyHard
Ready In45 m.
Servings12
Health Score78
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
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