Ingredients
3/4 lb. coarsely ground 80 percent lean pork
4 medium scallions
2 tbsp. minced fresh ginger
1 tbsp. mirin
1 tsp. kosher salt
1/4 lb. lump crabmeat
flour
24 round gyoza wrappers
6 Napa cabbage leaves
Preparation
Step 1In a bowl, mix the pork, scallions, ginger, mirin, and salt. Gently fold in the crabmeat.Step 2Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic. 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. Transfer the dumpling to the baking sheet and cover. Repeat with the remaining wrappers and filling.Step 3Fill 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. Add the dumplings to the steamer and stack the tiers. Cover and steam until the shumai are just cooked, 8 minutes. Serve hot. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
