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12 oz
raw peeled shrimp, minced
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1/2 cup
yellow onion, finely diced
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2 tbsp
cornstarch
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1 tbsp
Japanese sake
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2 tsp
toasted sesame oil
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2 tsp
soy sauce
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1 tsp
fresh ginger, grated
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24
shumai wrappers
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1
In a bowl, toss 1/2 cup finely diced yellow onion with 2 tbsp cornstarch until lightly coated.
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2
Add 12 oz minced raw peeled shrimp, 1 tbsp Japanese sake, 2 tsp toasted sesame oil, 2 tsp soy sauce, and 1 tsp grated fresh ginger to the bowl, then mix vigorously until sticky.
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3
Place a tablespoon of filling in the center of each of the 24 shumai wrappers, forming an open-topped cylinder by squeezing the sides upward.
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4
Line a steamer basket with parchment paper, arrange dumplings inside, and steam over boiling water for 8 to 10 minutes until filling reaches an internal temperature of 145 degrees Fahrenheit.
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5
Remove from steam and serve warm.
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About Ebi Shumai
Also called: ebi siu mai, shrimp shumai, ebi shumai dumplings
Ebi shumai are steamed shrimp dumplings, the Japanese form of Chinese siu mai. Ebi is Japanese for shrimp. Unlike gyoza, shumai are not sealed: the wrapper is gathered around the filling into an open-topped cylinder, so the filling shows at the top. Each one is about two bites, and a batch of filling makes enough for a steamer basket or two.
In Japan, shumai are a standard appetizer and bento item, eaten with soy sauce and hot mustard. The filling here is minced shrimp bound with sake, soy, sesame oil and ginger. Onion tossed in cornstarch keeps the filling juicy and helps it hold together. Age ebi shumai are the same dumplings deep-fried instead of steamed; the steaming method here gives a tender wrapper and a springy filling.
Serving and keeping
Serve warm with soy sauce and Japanese karashi mustard. Freeze uncooked shumai on a tray, then bag; steam from frozen for 12 to 14 minutes.
Variations
Age shumai (fried)
Steam as written, cool, then deep-fry at 350°F for 2 to 3 minutes until the wrappers are crisp.
Pork and shrimp
Replace half the shrimp with ground pork for the more common Chinese-style filling.
Green pea topping
Press a single green pea into the top of each dumpling before steaming, a common Japanese garnish.
If it goes wrong
The filling is loose and watery
Pat the shrimp dry before mincing and mix vigorously in step 2 until the filling turns sticky; that binding is what holds it.
The wrappers dry out and crack
Keep unused wrappers under a damp towel while you fill the others.
Dumplings stick to the steamer
Use the parchment liner from step 4 and space the dumplings so they do not touch.
The filling is rubbery
Do not steam past 10 minutes. Shrimp is done at 145°F, and longer steaming tightens it.
Substitutions
- Japanese sake: dry sherry or Shaoxing wine. Similar role; use the same amount.
- shumai wrappers: wonton wrappers trimmed into circles. Slightly thicker; steam 1 to 2 minutes longer.
- soy sauce: tamari. Gluten free if the wrappers are also swapped; check labels.
Questions
Do I need any special equipment for Ebi Shumai?
Beyond a knife and a board, the method uses a steamer basket (step 4) and parchment paper (step 4). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.
What can I use instead of sake in Ebi Shumai?
The entry for Ebi Shumai calls for 1 tbsp Japanese sake. In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.
Can I use frozen shrimp instead of shrimp in Ebi Shumai?
Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Ebi Shumai uses 12 oz raw peeled shrimp, minced.
Can I make Ebi Shumai gluten-free?
Yes. The gluten in Ebi Shumai is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.
Does Ebi Shumai contain shellfish?
Yes: 12 oz raw peeled shrimp, minced. The full allergen list for this entry is gluten, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.
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