Pork and Shitake Shumai
1 LB Ground Pork 4oz Shitake Mushrooms (you can also use a couple of dried mushrooms that have been rehydrated) 1 TB Chopped Ginger 3-4 Chopped Scallions 1/4 Cup Chopped Water Chestnuts 1 TB Chopped Celery 1 Clove Garlic, minced 1/2 tsp Kosher Salt 1/2 tsp White Pepper 2 TB Light Soy Sauce 2 TB Shaoxing Rice Wine 1 1/2 tsp Toasted Sesame Oil 1 Large Egg White
1 pkg Small Round Wontons Small bowl with water
- In a small bowl, whisk together the Shaoxing rice wine, egg white, cornstarch, soy sauce and toasted sesame oil. Set aside.
- In a medium bowl, combine ground pork, mushrooms, water chestnuts, ginger, scallion,celery, garlic, salt and pepper. Mix everything together until evenly combined.
- Pour remaining liquids over pork mixture and mix until combined. Cover bowl with plastic wrap and place in the fridge for 30-45 minutes to all flavors to develop and marry together.
- Place wonton wrapper on a clean surface. Using your finger, dip your finger in the reserved water and outline the inner edge of the wonton with a light layer of water.
- Using a 1- 1.5oz ice cream scoop, scoop pork filling into the center of the wonton.
- Using your fingers, you are going to create creases in the wonton, sealing the edges together where the layer of water is. You should have 4 or 6 pleet marks around the wonton in order to seal the edges and keep the inside filling exposed. Place wonton on a floured sheet tray until ready to cook.
Note: It is important that your mushrooms, water chestnuts, ginger, scallion and garlic are finely chopped and all about the same size. If you are struggling to get everything chopped evenly, you can place everything in a food processor and pulse a few times. Be careful not to over pulse! You want to keep some of the texture of the vegetables and not create a paste, so just a few pulses.
Assembling the Shumai:
Note: When working with Wonton wrappers its important you keep them covered with a moist towel or cloth. If exposed to the air, the wontons can dry out very easily.
Steaming the Shumai: Using a wok and steamer, place the first steam tray in the wok. Pour enough water into the wok to cover half way up the steaming tray. Place a round piece of parchment on the bottom of each tray and add 7 or 8 wontons to each tray. Cover and cook trays, rotating them every 5 minutes, until centers are no longer pink (this should take about 15 minutes).
You can serve the wontons right in the steaming trays with Chili Dipping Sauce.