Shumai

🛒 Ingredients

• Ground Pork 75 g · 195 kcal
• Shrimp 38 g · 38 kcal
• Shumai/Wonton Wrappers 40 g · 124 kcal
• Water Chestnuts (canned, drained) 20 g · 5 kcal
• Shiitake Mushrooms (fresh) 13 g · 4 kcal
• Green Onion 5 g · 2 kcal
• Ginger 3 g · 2 kcal
• Soy Sauce 8 g · 1 kcal
• Sesame Oil 1 g · 9 kcal
• Oyster Sauce 5 g · 5 kcal
• Cornstarch 3 g · 11 kcal

👨‍🍳 Instructions

1. Finely chop the shrimp, water chestnuts, shiitake mushrooms, and green onion.
2. In a large bowl, combine the ground pork, all chopped ingredients, grated ginger, soy sauce, sesame oil, oyster sauce, and cornstarch. Mix vigorously until the filling is well combined and slightly sticky.
3. Place about a tablespoon of filling in the center of a shumai wrapper. Gently pleat the sides around the filling, leaving the top open and flattening the base to form an upright cylinder.
4. Optionally, garnish each shumai with a small piece of carrot, a green pea, or fish roe for traditional presentation.
5. Arrange the shumai in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over rapidly boiling water for 10-15 minutes, or until the pork is cooked through and the shrimp turns pink.
6. Serve the hot shumai immediately with your favorite dipping sauce, such as soy sauce, black vinegar, or chili oil.