Receta Kinryu Speciality Dumplings
by Eichi Sato

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

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Tiempo de Prep: 2 dias	Japanese
Tiempo para Cocinar: 30 minutos	Raciónes: 1 個分

Ingredientes

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