Pork and Shrimp Shumai

Tender and juicy bites wrapped in a thin, translucent dough. The scent of ginger and sesame oil wafts from the steamer as soon as it's opened.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 762
• Protein: 50 g
• Carbs: 79 g
• Fat: 19 g

Ingredients

• 300 g Ground pork ( plain )
• 150 g Shrimp ( peeled and coarsely chopped )
• 50 g water chestnut ( chopped )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 tbsp soy sauce
• 1 tbsp Sake or rice alcohol
• 1 tsp Sesame oil
• 1 tsp White sugar
• 1 pinch White pepper ground
• 1 tsp Ginger powder
• 1 tbsp Corn starch
• 20 piece wonton wrappers
• 20 piece Green peas ( for garnish )
• 1 tsp Fresh ginger ( grated )

Instructions

1. Prepare the filling base

   Finely chop the shrimp with a knife to keep some texture. In a mixing bowl, combine the ground pork, shrimp, and finely diced water chestnuts for crunch.

2. Season and bind

   Add the chopped green onion, soy sauce, sake, sesame oil, sugar, white pepper, ginger powder, and grated fresh ginger. Incorporate the cornstarch and work the filling by hand until it becomes sticky.

3. Shape the dumplings

   Place a spoonful of filling in the center of a wonton wrapper. Fold the edges upward to form an open-topped cylinder. Pack the filling with the back of a spoon and press a green pea into the center.

4. Steam cooking

   Place the shumai in a steamer basket over a bed of cabbage leaves to prevent sticking. Steam over high heat for about 10 minutes. The dough should be translucent and the filling firm to the touch.

Chef's tips

• Don't overmix once the shrimp are added to keep distinct texture.
• If the filling sticks to your fingers while shaping, dampen them slightly.
• Make sure the water is at a rolling boil before placing the steamer basket.

Storage

Eat immediately. You can freeze raw shumai on a tray before transferring to a freezer bag.