Shumai are Chinese dumplings traditionally served as dim sum. The pairing of shrimp and egg is delicious, and this recipe packs in plenty of vegetables as well.The filling is not dry or leaky or watery, yet is still super flavorful.INGREDIENTS (makes 32):- 2 cups all purpose flour- hot water- 20 thawed small shrimp- 4 eggs- 8 leaves napa cabbage- 8 pieces of bok choy- green onions- sesame oil- oyster sauce- white pepper powder- salt- cooking wine- ginger- olive oildipping sauce:- chinkiang vinegar- sesame oilDIRECTIONS:1. combine the flour with the hot water (70 degrees Celsius)2. mix well until clump form, then slowly form into a dough3. set dough aside and work on filling4. chop napa cabbage and bok choy until fine and form a mushy-like texture5. sprinkle on some salt to 'pickle' the vegetables briefly (the salt sucks out water)6. meanwhile, crack four eggs7. add in several drops of juice from a piece of ginger by grating it8. add in oyster sauce, salt, cooking wine and give it a good whisk9. add olive oil to a pan on medium heat and scramble the eggs10. add in chopped green onions to the eggs11. chop up your shrimp into a similar texture to the vegetables12. squeeze out excess water from chopped vegetables (important so your filling isn't watery) and add it to the shrimp. add in a bit more salt, sesame oil, and white pepper powder for flavor13. chop up your cooked eggs into tiny pieces and mix it in with the shrimp and veggies. 14. divide your dough into 4 sections, and each section into 8 pieces15. knead each individual piece until it is circular16. roll out each piece until it becomes a wrapper. there are two methods to make the edges ruffled17. place an appropriate amount of filling into each wrapper and wrap as shown18. place shumai on parchment paper inside a steamer19. place steamer on water beginning to boil. when steam begins to rise from the steamer, wait 10 more minutes20. serve and enjoy!
