Shumai (Pork and Shrimp Dumplings)

Ingredients

• •24 wonton wrappers
• •1/2 pound ground pork
• •1/4 pound shrimp, finely chopped
• •1/4 cup mushrooms, finely diced
• •2 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1 teaspoon ginger, minced
• •2 cloves garlic, minced
• •1 green onion, chopped
• •1 teaspoon cornstarch

Directions

1. 1Mix ground pork, shrimp, mushrooms, soy sauce, sesame oil, ginger, garlic, green onion, and cornstarch in a bowl until combined.
2. 2Place 1 teaspoon of filling in the center of each wonton wrapper.
3. 3Gather the wrapper edges around the filling, leaving the top open, and gently squeeze to form a small pouch.
4. 4Place a pea or small piece of carrot on top of each dumpling for garnish.
5. 5Add water to a steamer pot and bring to a boil. Arrange dumplings on parchment-lined bamboo steamer baskets.
6. 6Steam for 8-10 minutes until the wrappers are translucent and filling is cooked through.
7. 7Serve hot with soy sauce and chili oil for dipping.

💡 Shumai filling should be sticky enough to hold together but not compacted; overmixing pork and shrimp produces a dense, springy dumpling.

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