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Maybe I'll go back when they have live boiled crawfish. Oysters was good so was the crabs. It's a little confusing finding the entrance because you would think it's somewhere along Westpark. You can cook Seafood & Tofu Shumai Steamed Dumplings using 10 ingredients and 23 steps. Here is how you cook it.

Ingredients of Seafood & Tofu Shumai Steamed Dumplings

It's 800 g (28.21 oz) of Hanpen fish cake.
Prepare 300 g (10.58 oz) of Tofu *semi-firm.
It's 400 g (14.10 oz) of Water chestnut.
You need 200 g (7.05 oz) of Onion.
It's 200 g (7.05 oz) of Boiled squid.
It's 5 packs of Shumai / Gyoza dumpling sheets *phyllo dough.
You need 4 tbsp of Japanese sake *rice wine.
You need 2 tbsp of Sesame oil.
It's 2 tbsp of Potato starch.
You need 1.5 tbsp of Chinese soup base powder.

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Seafood & Tofu Shumai Steamed Dumplings step by step

(In advance) Wrap tofu with kitchen paper towels and leave it for a while to remove moisture as much as you can. Hanpen fish cakes at room temperature if they were frozen..
If you're close to Jungle Jim's in Cincinnati, OH, you'll find Tofu in the Japanese refrigerated section and Hanpen fish cake in the Japanese freezer section..
Put hanpen fish cakes in a bowl, break, squeeze, and mash them as much as you can. This is the feel good step to stress relief!.
Add tofu to it, break it, and mix well with hanpen fish cakes..
Add potato starch and knead well..
Add Japanese sake..
Add sesame oil..
Add Chinese soup stock powder..
Mix them well..
Mince water chesnut..
Peel and mince onion..
Mince boiled squid..
Put those in the sieve for a while to remove water or use a kitchen towel..
Put the minced water chestnut, onion, and boiled squid into the hanpen fish cake & tofu mixture and mix well..
To make a richer taste, keep the mixture in the refrigerator for few hours to let the seasoning soak into the mixture. *If you want to cook right away, make sure the soup powder is melted in the mixture..
Take some mixture with a spoon and make a small ball, just like a ping pong ball..
Slice shumai / gyoza sheets..
Roll the dumpling ball on it to put slices all over it..
Shumai sheets are very thin and easy to dry and become hard. I do recommend making all dumpling balls at one time and then cover with thinly sliced shumai sheets quickly..
Pour some water in the steamer, set the base plate, put a cooking sheet on it, and then place the dumplings..
Cover the top with a wrap and then place the steamer's lid to enclose the steam inside the container..
Heat at 600W for 8 mins. and done!.
Shumai itself is well seasoned and tasty. It also goes good with mayonnaise or soy sauce & vinegar mixture to dip..

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