Japanese-style shrimp dumplings (Shumai) from Mastering the Art of Japanese Home Cooking (page 125) by Masaharu Morimoto

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Accompaniments: Shumai sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on December 05, 2017

    The taste is very good, but because the texture is not pasty like most shumais/shiumais, the final product was somewhat a bit loose for my taste. But, it is certainly much better than many I've made in the past that was so thick and hard that you can literally bounce one off a wall. I think where this one can be improved is using ground pork instead of chopped bacon because ground pork can bind all the other ingredients esp the shrimp pieces and I plan to do that next time since I did like the taste of shrimp pieces instead of shrimp paste. You can make this ahead of time, covered really well, refrigerate overnight and steam next day. Photo uploaded. Recipe at https://www.saveur.com/pork-and-shrimp-shumai-dumplings-recipe/

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