heavy object (a tortilla press works), and then roll it into a 3- to 4-inch diameter skin (about 1/16 inch thick for shumai or crescents, and 1/8 inch thick for XLB). Don’t worry if it isn’t ...

On the menu it’s just called shumai, but it deserves the adjective ... each piece attached to a thin layer of fat and crisp skin. Who’s at the next table: A group of older Chinese men sharing ...

is wrapped with a thin layer of shumai skin. It has a silky and smooth texture. On busy days, up to 3,000 of the shumai are sold. We request to see the Ota family’s lunch and are invited to ...

Stuff 2 teaspoons filling into the skin and wrap it like a small cup. Put 1 drop of shrimp filling on the top of the shu mai. Steam for about 7 - 8 minutes.