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!
Story Behind this Recipe
I made this because I had imitation crab and shumai wrappers.
Knead the mixture well. These shumai are soft and moist. When forming the shumai, pressing down on the top with the middle finger of your right hand while turning it with your left hand will give the shumai a clean, cylindrical shape.