Shumai

Ingredients

1 lb. ground pork

8 medium raw shrimp, shelled, deveined & mince

1 1/2 tsp of grated ginger

2 cloves garlic, pressed

1/4 cup green onion (whites only) minced

Shumai wrappers

2 Tbsp Mirin, Japanese sweet cooking wine

1 tsp sesame oil

1 heaping tsp. corn starch or potato starch

1/4 cup peas

1 egg white

3/4 tsp salt

1/2 tsp white pepper

1 Tbsp water

soy sauce

Cooking Tools

Mixing bowl

Bamboo steamer

Large pot to accommodate the steamer

Directions

In a mixing bowl, add; ground pork, minced shrimp, ginger, garlic, green onion, Mirin, sesame oil, corn starch, egg white, salt, pepper and water. Mix very well, almost a little pasty. Place wrapper in hand and fill with a tablespoon of pork into the center and bring up the sides, pinch the sides if not staying upright, flatten the bottom, add one pea on top. Set aside Shumai until ready to steam. Read the directions to set up steamer, usually set bamboo steamer on top of pot of boiling water. Place Shumai in bamboo steamer, I line it with parchment paper so they don’t stick, add a gap along the edges for steam to rise. Place lid on top and steam for about 8 minutes, cook in batches. Serve with soy sauce. For an entree, serve with a side of rice.

Yields about 24