Shrimp Shumai

Name: Shrimp Shumai
Yield: 20 pieces
Cuisine: American
Ingredients: 20 wonton wrappers; 1 1/3 lbs ground pork (about 600 grams, 70% lean, 30% fat); 1 1/3 lbs raw shrimp (about 600 grams); 5 shiitake mushrooms; 2 dried scallops; 1 1/2 tablespoons salt; 1 tablespoon white pepper; 2 tablespoons sesame oil

昭蓉 @cook_5567

台北市/新北市

Zhaorong's Baking and Handmade Sharing Group
https://www.facebook.com/groups/1359534967418408/

昭蓉 @cook_5567

台北市/新北市

Zhaorong's Baking and Handmade Sharing Group
https://www.facebook.com/groups/1359534967418408/

Saved

Ingredients

20 pieces

20wonton wrappers
1 1/3 lbsground pork (about 600 grams, 70% lean, 30% fat)
1 1/3 lbsraw shrimp (about 600 grams)
5shiitake mushrooms
2dried scallops
1 1/2 tablespoonssalt
1 tablespoonwhite pepper
2 tablespoonssesame oil

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Steps

1

Cut the wonton wrappers into circles.
2

Soak the shiitake mushrooms in water until soft, squeeze out excess water, and dice them. Steam the dried scallops with a little cooking wine until soft, then finely shred.
3

Chop 10 1/2 oz (300 grams) of shrimp into small pieces and process the remaining 10 1/2 oz (300 grams) into a paste. Add both to the ground pork along with the diced mushrooms and shredded scallops.
4

Add the seasonings and mix until the filling becomes sticky. Add the sesame oil and mix well, then refrigerate for 30 minutes.
5

Place the filling onto the wonton wrappers.
6

Shape the shumai with a waist and steam in a rice cooker or steamer for 20 minutes.
7

Delicious shumai is ready to serve.