Shumai (Crab-flavored kamaboko tofu shumai) | Recipe transcription by kattyanneru

Cut off the stems of the shiitake mushrooms and chop them finely.
Chop the green onions finely.

Place (A) into a zip bag.
Close the zip bag and knead the mixture well until it becomes sticky.
Add 1.
Close the zip bag and knead to mix.

Cut the crab-flavored kamaboko into 3 equal length pieces and rub it against the side of a knife to break it up.

On the plate on which you will arrange the wrapped shumai, spread the lettuce over the entire surface.

Cut the rice paper into 4 equal pieces.
Dip the cut rice paper into a bowl of water (not included in the recipe) and place on a flat surface.
Place an appropriate amount of 3 in the center of the rice paper.
Cut off the corner of step 2's ziplock bag and squeeze the filling onto the crab-flavored kamaboko.
Once the rice paper has softened, lift both ends together and wrap the squeezed out filling around it.
Shape it and place it on 4.
Repeat this process to wrap the remaining 11 pieces and arrange them in row 4.

Place a small plate in the center of a deep frying pan.
Place 5 on a small plate.
Pour water (not included in the recipe) around the edge of the frying pan.
Cover and place over high heat.
Once boiling, reduce heat to low-medium and simmer for 8 minutes.
When heating is finished, remove 5.
Finish by adding vinegar soy sauce or ponzu sauce.