SEAFOOD OR PORK SHUMAI
32 dumplings; 4 to 6 servings
Combine in a large bowl and mix well:
- 1 pound shrimp, peeled, deveined and finely chopped; or ground pork
- 1 large egg
- 2-inch piece ginger, peeled and minced
- 2 tablespoons minced cilantro
- 1 tablespoon cornstarch
- 1 green onion, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- ½ teaspoon salt
Have ready:
- 32 round wonton wrappers
Place a wonton wrapper on a work surface and place 1 tablespoon of the filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, as shown; the filling should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a lightly oiled plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 or 2 inches of water to a boil in a large pot, put the basket on top, cover, and steam until the dumplings are cooked through, about 10 minutes. Transfer to a plate and keep warm. Cook the remaining dumplings in the same way. Serve hot with:
- Soy sauce