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We hope you got benefit from reading it, now let’s go back to delicious pan-fried imitation crab shumai recipe. To make delicious pan-fried imitation crab shumai you only need 19 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Delicious Pan-Fried Imitation Crab Shumai:
- Provide 30 sheets Shumai wrappers
- You need 120 grams Imitation crab
- Take 200 grams Ground pork
- Use 1 1/2 cm Boiled bamboo shoot
- Prepare 1 one half Onion
- Prepare 20 cm Japanese leek
- Use 2 tbsp Katakuriko
- Take 1 tsp Weipa
- Take 2 tsp Hot water
- Provide 2 tsp Light brown sugar
- Use 1 tbsp ☆Soy sauce
- Prepare 2 tsp ☆Sesame oil
- Provide 1 pinch ☆Salt
- Take 1/3 tsp ☆Black pepper
- You need 1 piece ☆Grated ginger
- Take 30 peas Green peas
- Provide 1 tsp Katakuriko
- Use 1 tbsp Vegetable oil
- Use 100 ml Water
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!
These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. Siu Mai (Shumai) are open-faced dumplings filled with ground pork, shrimps, and other add-ins. In the old days, people used crab roe as the characteristic orange colored topping for these dumplings. You can certainly place them in small steaming baskets if preferred. Both pan-fried and deep-fried cheese wraps are really easy to make, and your leftover skins won't go to waste!
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