Ika Shūmai
Ika shumai are Japanese-style steamed squid dumplings with a pale, tender filling wrapped loosely in shumai skins. Minced squid, a little pork or fish paste, ginger, and scallion make them springy, and mustard-soy dipping sauce keeps the flavor sharp.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Mix minced squid, pork or fish paste, ginger, scallions, soy sauce, sesame oil, starch, salt, and pepper until sticky.
Spoon filling into shumai wrappers, leaving the tops open and gently pleated.
Steam in a lined basket until the dumplings are firm and cooked through.
Serve hot with mustard and soy dipping sauce.
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