Yokohama Style Shumai Dumpling

1. 1

   If using dry shitake mushrooms, soak in warm water until soft. Remove the stem and finely mince. If using fresh shitake mushrooms, remove the stem and finely mince.

2. 2

   You can also use food processor to mince raw shrimp and scallops by pulsing several times. It should not be paste like, but have some texture.

3. 3

   Thoroughly combine all ingredients except gyoza, pot sticker or wonton wrappers and green peas.

4. 4

   Place about 1 1/2 tsp to 2 tsp filling on each gyoza or wonton wrapper and form into shumai dumplings by using both index and thumb - both hands. I generally place the wrapper on table and put the filling in the middle and using both hands, form into small round dumplings - top exposed. Shumai should be taller than wider. Please see photos.

5. 5

   Place one green pea on top of each shumai.

6. 6

   Keep formed shumai and gyoza or wonton wrappers covered in damp towel to prevent drying out. Continue until all wrappers are used.

7. 7

   Heat a steamer and oil the steamer rack. Place shumai without touching each other. Cover the steamer and steam medium high for about 15 minutes. Remove and continue steaming other shumai dumplings.

8. 8

   Serve shumai with Japanese or Chinese style hot yellow mustard and soy sauce.

9. 9

   At this point you can also freeze them.

10. 10

    If you can have leftover filling, form into bento sized hamburgers (about 1 1/2 inch size) and saute in little oil until done, turning once.

* Per serving · 4 servings · Values may vary.