Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
Full recipe at omnivorescookbook.com
Utensils needed:
- 30 Hong Kong Style dumpling wrappers (, thawed if using frozen wrappers)
- Frozen peas (for garnish (Optional))
- 1 large carrot (, sliced thinly into rounds (Optional))
- 1/2 lb (250 g) shelled and deveined raw shrimp
- 10 oz (330 g) ground pork ((20% fat))
- 2 eggs
- 2 teaspoons cornstarch
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce ((or regular soy sauce))
- 1 teaspoon grated ginger
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper powder
- 1 tablespoon toasted sesame oil
- 3 tablespoons Chinkiang vinegar
- 1/2 thumb ginger (, thinly sliced)