Delicious Pan-Fried Imitation Crab Shumai

Delicious Pan-Fried Imitation Crab Shumai

These shumai are stuffed with lots of imitation crab and are very soft and moist. Deliciously soft on the inside and crisp and browned on the outside.

Ingredients: 4 servings

Shumai wrappers
30 sheets
Imitation crab
120 g
Ground pork
200 g
Boiled bamboo shoot
1.5 cm (60 g)
one half (100 g)
Japanese leek
20 cm
2 tablespoons
1 teaspoon
Hot water
2 teaspoons
Light brown sugar
2 teaspoon
☆Soy sauce
1 tablespoon
☆Sesame oil
2 teaspoons
a pinch
☆Black pepper
1/3 teaspoon
☆Grated ginger
1 piece
Green peas
30 peas
1 teaspoon
Vegetable oil
1 tablespoon
100 ml


1. Finely chop the onion and Japanese leek and sprinkle with katakuriko.
2. Finely shred the imitation crab and mince the bamboo shoots.
3. 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.
4. Using the pads of your fingers, knead the mixture well until it whitens and becomes sticky, about 100 times.
5. Add the shredded imitation crab and bamboo shoots to the meat mixture and mix together, about 50 times.
6. Add the onion and Japanese leek from Step One and mix together, squishing with your hands.
7. Make a circle with the thumb and index finger of your left hand and shape the shumai by pushing the filling through the hole.
8. Toss green peas with katakuriko, and stick one pea into the center of each shumai.
9. Heat vegetable oil in a pan, add the shumai, and pour in the water. Steam over medium heat for 7 minutes.
10. Once the water has completely evaporated, remove the lid of the pan and fry over high heat for about one minute.
11. To finish, arrange the shumai on a plate and serve with mustard paste!
12. The bottom is crispy and delicious!

Story Behind this Recipe

I made this because I had imitation crab and shumai wrappers.