Ingredients
- 1/2 pound medium-sized shrimp, deveined
- 1/4 pound pork butt, cut into cubes
- 1 tablespoon grated ginger
- 2 cloves garlic
- 1 large sprig cilantro
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1/2 small can water chestnuts
- Salt and freshly ground black pepper
- 20 to 25 wonton wrappers
- 1 egg, beaten with a little water
- Dipping sauce, recipe follows
Directions
In a food processor, combine the shrimp, pork, ginger, garlic, cilantro, sesame oil, soy sauce, water chestnuts, salt and pepper, to taste. Pulse until mixed but still slightly chunky.
Place a teaspoon of filling in the middle of a wrapper. Wet the tip of your index finger with the egg mixture and rub around the edges of the wrapper. Enclose the filling by pressing one side of the wrapper to the other side, making sure there are no air bubbles and gently press the edges. Alternately, you can grab the wrapper from underneath the filling and enclosing it at the top, making a small ball. Then twist the remaining wrapper on top to seal the dumpling. Repeat with remaining wrappers and filling.
Place the shumai in a steamer basket or a pot with a steamer insert with simmering water and cook for about 10 to 15 minutes, until the shrimp is pink and the pork is brown.
Serve immediately with the Dipping Sauce.
Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon mushroom soy
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon roasted sesame seeds
- 1 small Thai chile, thinly sliced into rings
- 1 tablespoon chopped cilantro leaves
- 1 small green onion, thinly sliced into rings
Combine all ingredients in a small bowl. Store in an airtight container in the fridge if not using right away.
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