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    You are in: Home / Recipes / Yokohama Style Shumai Dumpling Recipe
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    Yokohama Style Shumai Dumpling

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    1 Total Reviews

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    • on June 05, 2012

      These are very very good! I have made shumai using other recipes before, but never with seafood. That was the main reason I wanted to try this. I did use the scallops, but could only find pre-cooked ones. I shredded them in my food processor, and they seemed to work fine. Because I was afraid the scallops might be salty, I went easy on the soy sauce and salt. I also added the chicken stock last, just to make sure I didn't get the mixture too wet. Actually, I didn't use the full amount. I made 1 1/2 times the recipe, and got exactly 60 dumplings. I used store-bought square shumai wrappers. Also, I never know how much green onion to use because I think Japanese green onions are sometimes very large. I used 2 Japanese green onions, which came to 1 cup minced, for the 1.5 batch. Thank you very much for sharing this lovely recipe with us. I'm glad I now know how to make another kind of shumai.

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    Nutritional Facts for Yokohama Style Shumai Dumpling

    Serving Size: 1 (953 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 33.8
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.5 g
    Cholesterol 13.6 mg
    Sodium 179.4 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.1 g
    Sugars 0.4 g
    Protein 2.6 g

    The following items or measurements are not included:

    gyoza skins

    green peas

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