Pick up a box of your favorite shumai from the freezer section (or make your own – there’s great recipes in “Dumplings All Day Wong”. Any variety will do, veggie, shrimp, pork…
Prepare them as directed, then chill. You can do this up to 2 days ahead, covering them air-tight to store in the fridge.
Preheat grill and grate – best to use a fish basket-type grate or simply pick up a good quality cross-hatch cooling rack, and dedicate it to your grill.
Skewer your cooked, cooled shumai and grill on your well-oiled and preheated grill grate until nicely marked. Turn over the basket or the skewers and grill the top just until marks appear. Do not try to move skewers too early or they will stick.
Serve your hot, lightly charred shumai over a salad of greens and herbs, with your favorite dipping sauce – we like Soy Vey with a dab of sambal oelek mixed in, but also Chinese mustard with honey, soy sauce with ginger, garlic and scallion…go nuts!