Cantonese Shumai () Recipe

Cantonese shumai are fresh, juicy pork and shrimp filled dumplings with thin, bright yellow wrappers. Learn how to make shumai like the ones at a dim sum shop. Recipe http://omnivorescookbook.com/shu-mai/

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INGREDIENTS

30 Hong Kong Style dumpling wrappers, thawed if using frozen wrappers
Frozen peas, for garnish (Optional)
1 large carrot, sliced thinly into rounds (Optional)

Filling
1/2 lb (250 g) shelled and deveined raw shrimp
10 oz (330 g) ground pork (20% fat)
2 eggs
2 teaspoons cornstarch
2 teaspoons Shaoxing wine (or dry sherry)
1 tablespoon oyster sauce
1 teaspoon light soy sauce (or regular soy sauce)
1 teaspoon grated ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper powder
1 tablespoon toasted sesame oil

Dipping sauce
3 tablespoons Chinkiang vinegar
1/2 thumb ginger, thinly sliced

Check out more cooking notes at http://omnivorescookbook.com/shu-mai/

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