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These open faced dumplings can be made with any filling but we are sharing our crab and chicken version of this as well as an easier way to fold these delicious shumai.
Prep Time: 45-60 minutes
Cook time: 15 min
Yield: 30- 40 dumplings
8 white mushrooms finely chopped
240 g or 2 cans crab meat
240 g ground chicken
1 grated carrot
4 green onions finely sliced
1 tsp grated ginger
1 tbsp roasted sesame oil
1 tbsp Shaoxing wine (or dry sherry)
1 tsp salt
1/4 tsp white pepper powder
1 1/2 tbsp water
packet of round dumpling wrappers (about 30 to 40)
bowl of water
2 tbsp of soy sauce
2 tbsp of black or rice vinegar
Add all the filling ingredients (except for the water) to a bowl and mix until incorporated.
Add you water to the filling and stir vigorously until mixture is fluffy.
Put a wrapper on your non dominant hand.
Add 1 tbsp of filling to the middle of the dumpling wrapper.
Moisten the edge of the wrapper with water.
Take two opposite ends of the wrapper and pinch them.
Do the same to the diagonally opposite ends as well.
Your dumpling should be flat on the bottom and an open-faced star on top.
Freeze these on a pan sheet for 30 min and transfer them into a zip-top bag. Store in freezer.
When ready to eat, steam these from frozen for 15 min.
Add vinegar and soy sauce to a bowl and mix.
Zhuzh it up!
I love eating my dumplings with hot mustard as well. You can also add grated ginger, garlic, chilli oil or sesame oil into your soy sauce/vinegar dipping sauce.
For homemade wrappers, check out Dumpling Wrappers .
This recipe was adapted from Omnivore's Cookbook's How to Make Shumai.