Mini Shumai in Takoyaki Pan

Bet you've never had dumplings like this before!


  • 1 tsp potato starch
  • 24 cherry tomatoes
  • 24 shumai skins
  • 70ml water
  • Shuma (dumpling) filling:
  • 200g ground pork
  • 40g peeled shrimp, chopped
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp sake
  • 1 tsp soy sauce
  • A pinch of pepper
  • 2 tbsp chicken broth
  • 1 tsp sesame oil
  • 50g onion
  • Red leaf lettuce
  • Coriander
  • Julienne leeks


  1. Devein and roughly chop the shrimps.
  2. Dice the onions, and sprinkle with potato starch. Set aside.
  3. In a bowl, combine the ground pork, chopped shrimp, and salt. Using hands, mix well until sticky.
  4. Add sugar, sake, soy sauce, pepper, chicken broth, sesame oil, and diced onions. After mixing thoroughly, place the mixture into a piping bag.
  5. Place shumai skins into each mold of takoyaki pan, and pipe the mixture from step 2. Place a cherry tomato on top of the mixture and press it down.
  6. Pour water over the takoyaki pan, cover, and steam over medium heat for 10 minutes.
  7. Place the shumai on a bed of red leaf lettuce. Garnish with coriander and julienne leeks. Enjoy.