Tempura shumai are purely brilliant. Sure, we have eaten shumai before. We have eaten shrimp tempura before. But battering and frying shumai, I had never seen it, heard of it or tried it. Today that changed. I experienced shumai tempura at Terakawa Ramen in Princeton. They were delicious with a light crispy exterior and the soft juicy dumpling beneath. Of course this then leads me to a number of paths. What other dumplings, gnocchi or small meat(or fish)balls should we be battering and frying?
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