Steamed Pork-and-Mushroom Shumai

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Delectabley delicious!

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Is a legitimate variation on a theme in that I first encountered this recipe on Tyler's Ultimate TV program.Chef Tyler Florence went to San Francisco's Chinatown and hooked up with Chef Martin Yang on a Dim Sum mission and walked away with something very much like this recipe.Substituting anything for pork makes it something altogether different ;make sure you add one egg into filling mixture .I like spice so my greatest riff was incorporating Sriracha sauce and extra minced garlic in the filling.along with cilantro.If in mixed company add extra seasonings in your dipping sauces. Otherwise this looks to be spot on.As far as the aesthetics go Chinese dumpling makers are master craftsmen/women and it obviously takes years to achieve their level of technique Therefore start simple "pinch ,tuck,and fold forward" is clearly the simplest and yet very visually appealing.I would agree this is VERY labor intensive but well worth it.

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Delicious in taste, not 5 stars in appearance. First time making these and the shape is A LOT harder to form than it looks in the beautiful demo photos. I look forward to practicing more and hopefully practice will make perfect. I also used ground chicken instead of pork and added 2 Tbs. of diced bartlett pear to my filling. Seasoning was right on.