Shrimp Shumai

Shrimp Shumai

Servings 20 Dumplings

Ingredients
  

  • 3 dried shitake mushrooms
  • Cold water as needed
  • 8 ounces pork belly or pork shoulder finely diced
  • ½ teaspoon baking soda
  • 8 ounces shrimp peeled & deveined
  • 1 tablespoon corn starch
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce additional for service
  • ¼ cup chopped green onions 1 teaspoon for garnish
  • ½ teaspoon pasted ginger
  • 4 cloves garlic pasted
  • 1 tablespoon shaoxing or white cooking wine
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon ground black pepper
  • 20 thin & circular wonton wrappers
  • 2 tablespoons Minced carrot.
  • Garlic chili paste for service

Instructions
 

  • Submerge mushrooms in water and soak for two hours. After soaking, ring out any moisture from mushrooms and finely dice them.
  • Place the pork in a bowl, sprinkle with baking soda, mix to combine. Pour water over pork until fully submerged, stir slightly. Cover and set aside for 10 minutes to soak. Strain pork, squeezing out as much water as possible.
  • Smash the shrimp with the broad face of a chef’s knife, finely mince, then combine with strained pork and remaining ingredients, omitting the wonton wrappers, carrot, and garlic chili paste. Mix well until fully combined and tacky to the touch.
  • Touch the tip of your thumb and pointer finger together creating a circle, place one wonton wrapper on top. Spoon prepared filling into center of wrapper. Using spoon handle, press down on the center of the filling, pushing it through the circle between your fingers, curling the edges of the wrapper up around the filling and creating a filled purse, leaving the top of the filling exposed. Repeat this step until all the filling is used.
  • Place in a steaming basket or pan with just enough water to create steam and not dry out. Place over moderate heat, garnish with carrot, cover and steam for 10 minutes. Serve warm with green onions, soy sauce and garlic chili sauce.