- 1 yellow onion, cut into brunoise
- 8 garlic cloves, minced
- 3 tablespoons Chinese chives, chopped
- 1 pound pork shoulder, ground (or you can buy ground pork, but I think grinding the pork makes a huge difference)
- 8 ounces head-on, shell-on shrimp, peeled, deveined, heads removed (save the heads and shells for a future stock), and chopped
- 1/4 teaspoon ground white pepper
- Salt to taste
- 2 teaspoons cornstarch
- 1 tablespoon sherry (or any other alcohol you have on hand that goes with shrimp)
- 1 package round dumpling wrappers
- vegetable oil or spray
- Dipping sauce of your choice (I prefer hoisin)
- Sauté the onion, garlic, and chives in oil until the onions are translucent. Cool.
- In a mixing bowl, combine the ground pork, chopped shrimp, sautéed onion/garlic/chives, white pepper, salt, cornstarch, and sherry. Mix until slightly sticky.
- Take a little of the filling and cook off a taste. This is important. You can’t add additional seasoning once the dumpling is formed. Adjust the seasoning if necessary.
- Place a large dollop of filling in the center of a wrapper. Do this for all the wrappers you have.
- Dip your forefinger into a bowl of water and wet the outer edge of each wrapper. Do them one at a time.
- Push the wrapper up the sides, leaving the filling exposed at the top.
- Line a steamer with parchment paper circles. Grease with cooking spray or lightly oil.
- Place the dumplings on the parchment, making sure not to touch the dumplings.
- Steam until the filling is firm when you squeeze the sides of the dumpling.
- Serve with your choice of dipping sauce.
Via: Shumai Recipe
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