Adding oil before steaming helps prevent the Shumai from sticking to the heatproof plate.
Serves: 8Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy
- ¼ lb. fresh shrimp
- 3 medium dried or fresh shiitake mushrooms
- 1 cup ground pork
- 1½ green onions, thinly sliced
- 2 tsp. soy sauce
- 1 tsp. sesame oil
- 1 package store-bought wonton wrappers
- 1 Tbsp. vegetable oil
- 1 Tbsp. minced chives
- Wash and devein the shrimp, and chop finely. If using dried mushrooms, soak them in hot water for at least 20 minutes to soften, then drain. Remove the mushroom stems and slice finely.
- In a large bowl, combine the ground pork, shrimp, green onions, dried mushrooms, soy sauce, and sesame oil.
- Place 2 teaspoons of filling in the middle of a wonton wrapper. Do not fold the wrapper over the filling. Gather up the edges of the wrapper and gently pleat the sides so that it forms a basket shape, with the top open.
- Lightly coat a heatproof plate with vegetable oil. Place the dumplings on the plate. Place the plate on a bamboo steamer in a wok set up for steaming. Steam the dumplings for 5–10 minutes or until they are cooked. Top with chives before serving.