Open face shumai

Shumai dumplings are one of my favorites things to eat. I discovered them here in New York like five years ago and since then every time that I have a chance I order them as appetizers or in soups. The other day I decided to try a recipe that I found at JustBento.com and I discovered that they are really simple to make and the results are quite delicious.

Equipment

A food processor and a steamer

You will need
225 g | 1/2 lb uncooked fresh shrimp, roughly chopped
1/2 medium onion,  chopped
120 g | 4 oz  pork meat (any cut will do. Some fat is ok.)
1 tbs. soy sauce
1 tbs. shaoxing wine or mirin
1/2 tbs. sesame oil
Pinch of salt
Ground pepper
1 tbs. cornstarch or potato starch
1 package of shumai or wonton skins (20-25, depending of the brand)

How to do it
In the food processor combine the pork, ginger,  all seasonings -wet and dry, and cornstarch.  Mix well until finely chopped. (usually 5 to 10 seconds). Add the onions and shrimp and process again, just a few more pulses until it forms a coarse paste. Transfer to a bowl, mix with a spoon and refrigerate until to use. Meanwhile prepare a work surface to fill the skins, gather a little bowl or a shallow cup with some water (mixed with a teaspoon of flour for better results). This will be your glue.

Fill shumai or wonton skins by holding flat in  one hand, dip a finger in water and wet the edges of the wrapper. Scoop a teaspoon of the pork mix and place it into the middle of the dough skin, softly close your hand around it to bring edges together and start pinching around the top in four spots, enclosing the meatball but leaving an opening  at the top. Set them aside on a dish or board and cover with plastic or kitchen towel until ready to cook.

To cook, oil a square of aluminum foil and place it on the bottom of a hot steamer. Place the shumai in it and steam for 15 minutes or until the skins are translucent.

Dipping sauce
1/2 tbs. sesame oil
4 tbs. soy sauce
1 tbs. shaoxing wine or mirin
2 tbs of finely chopped scallions or cilantro

Makes: 20-25 dumplings