Pork & Shrimp Shumai

By stancec44

Ingredients

• For the Filling:
• 1 pound ground pork
• 2 ounces peeled and deveined shrimp, minced
• 1/4 cup dried shiitake mushrooms, rehydrated and minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing cooking wine
• 1/2 tablespoon sesame oil
• 1/2 tablespoon kosher salt
• 3/4 teaspoon sugar
• 1/2 teaspoon freshly ground white pepper
• 2 small scallions, trimmed and minced
• One 1-inch piece ginger, peeled and minced
• For Assembly and Serving:
• 18 round dumpling wrappers
• Soy sauce, for serving
• Chinese hot mustard, for serving

Details

Servings 18
Adapted from tastingtable.com

Preparation

Step 1

Make the filling: In a large bowl, combine all the filling ingredients and mix until incorporated.

2. Assemble the shumai: For each shumai, spoon 2 tablespoons of the filling into the center of a dumpling wrapper. Using a butter knife, press the edge of the wrapper in toward the center. Continue this around the circumference of the wrapper, indenting every ¼ inch.

3. In a steamer (preferably bamboo) set over a pot of simmering water, steam the dumplings in batches, covered, until cooked through, 10 minutes. Transfer to a platter and serve with soy sauce and Chinese hot mustard on the side.