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Kani Shumai Recipe – How to make crab shaomai dumplings


It’s three-day weekend in Japan :)
I made Shumai for this Lunch. It’s very easy and tasty, so hope you enjoy it for your weekend Lunch (or Dinner) !

Shumai is pork dumplings in thin dumplin skin and originally from Chinese dimsum(Shaomai), but I guess my way of making or the ingredients is more Japanese way.. :)


300g ground pork
1 small onion, finely chopped
1 canned club (Kani-kan) about 100g
…you can also use canned scallop
1 Tbs. sesame oil
2 Tbs. All purpose flour
A pinch of salt

2 packs of Shumai skin (about 40 pieces)
… if you live in Japan, you can find the skin next to the Gyoza skin, at the meat section

Ponzu or soy sauce
Karashi ( Japanese mustard)



  1. Mix all the ingredients well by hand.

  2. Place a Shumai skin on your hand, place about 2 tsp. of filling on the center, then wrap it with making circle shape with your thumb and index finger.



  1. Place cloth or oven paper in the steamer, then place the dumplings. Steam with high-heat for 5 – 10 mins.



  1. Enjoy Shumai with dipping sauce (soy sauce or Ponzu with mustard) :)!


It took only 30mins. including steaming time :)
I made about 40-50 pieces so thought it’s about 5-6 servings, but we (I and my husband, only two persons) finished all.. :P

If you have leftovers, it’s also nice to deep-fry them especially for Bento, or freeze them too :)

I also made granola and Japanese sweet-potato Mont-Blanc for the dessert at the same time..




Enjoy your weekend with good food!

7 thoughts on “Kani Shumai Recipe – How to make crab shaomai dumplings

  1. Wow ! For our Thanksgiving Day feast, we actually plan to cook Shiomai. We use ground chicken and chopped shrimps, chopped water chestnuts, chopped carrots, and onions. We don’t add sesam oil, but maybe we’ll do this time. Thanks for sharing.

    1. It’s surprising that you make Shumai for your Thanksgiving day! Is it your family tradition? I’ll try your ingredients near future too!

      1. American tradition is turkey, bean casserole, mashed potato…. we had this only once that I can remember. We don’t do turkey anymore. The bird is just too big. There’s too much food wastage. I’ll post a photo of our dining table with all the Thanksgiving food on it. :)

  2. I am going to try those dumplings, they look and sound yummy. Given that I’m an English bloke, there is no way mine are going to come out as delicately delicious as yours. Thanks for your blog, it’s brilliant.

    1. Thank you for your comment! Hope you like the taste.. :)

    2. Thank you so much for your comment! Hope you line the taste.. :)

  3. I’ve put off learning how to make shumai (black pork shumai, especially) because we haven’t found the perfect bamboo steamer. Now I’ve learned from your post today that I don’t need to get one. At least the steamer photo above doesn’t look like a bamboo steamer to me. The only question is whether I can stop at a couple or three (or four) of shumai!

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