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Рецепт Kinryu Speciality Dumplings

Переводчики: Eichi Sato. Original recipe by Eichi Sato.
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2 голоса | 3509 визитов

Shumai dumplings in the form of the Crysanthemum flower that give a vivid impression to the eye.

Порций: 個分 個分


Cost per recipe $0.44 view details


  1. From the day before, press the shrimp under a heavy stone to remove water.
  2. Peel the shiba shrimp, take out the line from the back, and wash in salt water.
  3. Chop onions and put pass through water.
  4. Put into a strainer and drain well.
  5. Take steamed snow crab / king crab from the shell and pull the flesh apart finely.
  6. After washing the shrimp, wrap in a cloth and thoroughly dry.
  7. Hit the shrimp with the back of a knife until sticky.
  8. Transfer shrimp to a mortar and grind.
  9. As a paste, add the right amount of Egg base.
  10. Mix in with the shrimp.
  11. Mix in the minced onions
  12. As the secret ingredient, mix in a little of salt, sugar, pepper.
  13. (When onions are in season and sweet, adjust with sugar)
  14. The dumpling interior is ready.
  15. Cut the shumai dumpling skin into 1 mm thickness.
  16. Put a little starch down and form the dumpling skin around the dumpling paste so that it comes together like a flower.
  17. Put into a hot steamer.
  18. Steam with steam escaping
  19. The dumpling will be ready in 12 to 13 minutes.
  20. After steaming, put some Tobikko on top as decoration.
  21. Eat with soy sauce and vinegar as you prefer.
  22. Once steamed, the dumpling will last for one month in the freezer.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 192g
Calories 94  
Calories from Fat 2 2%
Total Fat 0.25g 0%
Saturated Fat 0.09g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2334mg 97%
Potassium 290mg 8%
Total Carbs 22.37g 6%
Dietary Fiber 3.6g 12%
Sugars 11.84g 8%
Protein 2.21g 4%
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