I made Shumai and they’re super juicy

2 comments

1. Like ramen, Shumai originated in China but made its way to Japan about 120 years ago. It’s since become one of the most loved dumplings here, second only to Gyoza. I made mine with shrimp, cuttlefish (モンゴウイカ), and naganegi, and my secret ingredient is to add some finely minced pork fat to the mixture. As the fat melts, it bastes the dumpling from the inside, making them super juicy and flavorful. To finish them off, I topped them with some tobiko, which adds a nice texture. If you wanna try making these, I have a [recipe here](https://youtu.be/C7aAMrJ2LC0).

2. These look absolutely amazing! And your description makes them seem even more delicious. As I was reading it, I thought “this must be norecipes and I was right. Always enjoy seeing your posts.