The Recipes

Crab Shumai

I say that today and tomorrow are some of the best nights of the year to do some easy entertaining.  Everyone is prepping for Thanksgiving or traveling come Wednesday, so getting a group of friends together for something simple with a couple of cocktails or bottles of wine is much-needed stress relief right now.  Have at some dim sum and dumplings and relax. 

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Crab Shumai


- 1 c. crab meat, picked over for shells

- 3 T. chopped peppers; I used a combination of anaheim and green bell peppers

- 2 T. chopped scallions

- 3 T. soy sauce

- Drizzle sesame oil

- 1 tsp. fish sauce

- Splash rice wine vinegar

- 1 tsp. Sriracha or other hot sauce

- 1 tsp. honey

- 1 T. cilantro, chopped

- 8 round wonton/gyoza wrappers

- Blended oil

Heat a small drizzle of the blended oil in a skillet.  Add the peppers and let them soften for 4-5 minutes.  Set aside to cool.

While they are cooling, whisk together 2 T. of the soy sauce, the vinegar, hot sauce and honey.  Stir in the cilantro and set aside.

Mix together the crab meat, cooled peppers, scallions, 1 T. of soy sauce, fish sauce and sesame oil.

Lay out the wrappers on a flat surface.  Spoon a scant T. of the filling into the center of each wrapper.  Wet the outside of each wrapper with room temperature water and fold the sides up, pinching them together as you work your way around the dumpling.  The top should be open, allowing you to see the filling.

If you have bamboo steamers, set them up in a large skillet or wok and add about an inch of water, not letting it hit the bottom of the basket.  You can also use a pasta pot with a steamer basket to improvise.  Line whatever you are using with a piece of parchment paper.  Bring the water to a boil.  Put the dumplings in the steamer, cover, and steam for 4-5 minutes.  Remove the dumplings and serve with the sauce on the side.