Pork & Scallop Shumai (Open-Faced Dumplings)

Earlier this year, when I made Gingery Pork & Chive Pot Stickers, I declared 2014 The Year of the Dumpling. As a second foray into making these bite-sized morsels, I tackled another favorite of mine, shumai (in Japanese) or shãomài (in Chinese). I roughly followed Andrea Nguyen’s lovely recipe for pork-based dumplings (from her exquisite Asian Dumplings cookbook) except combined the pork with scallop to create more of a Yokohama-style shumai that I loved from my time in Japan (true Yokohama style also uses shrimp in the mix).

Advertisement

Gingery Pork & Chive Pot Stickers

“Dumplings taste better when filled with memories.” ~ From an NPR series, “Dumpling Week.”

First it was NPR’s airing of vignettes about dumplings from around the world that got my memories and taste buds stirring last August. Then in October, fellow blogger Amanda from What’s Cooking ~ Fine Dining My Way posted these jaw-dropping delicious photos and description of her  Chicken & Chive Pot Stickers with Ginger Chili Soy Dip. You could say I’ve had dumplings on the brain for a long time.