Shrimp and Chicken Shumai
Author: 
 
Makes about 30 shumai dumplings.
Ingredients
  • Filling: ½ pound ground chicken
  • ½ pound shrimp, finely chopped
  • 1 tablespoon lemon grass
  • 2 ounces (3/4 cup) shitake mushrooms, finely chopped
  • 1 clove garlic, minced
  • ¼ cup bamboo shoots, finely chopped
  • 2 tablespoons of nira
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sherry
  • ½ teaspoon ground white pepper
  • ½ teaspoon salt
  • frozen peas (thawed) and diced fresh carrots for garnish
  • Dipping Sauce: ½ cup soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili oil
  • 1 tablespoon lemon grass, finely sliced
  • 1 tablespoon nira, finely chopped
  • Other: 1 package wonton wrappers
  • ⅓ cup water
  • Bamboo Steamer
  • Nappa cabbage leaves
Instructions
  1. Combine filling ingredients from ground chicken through salt in a medium size bowl.
  2. Place 1 dumpling wrapper in your hand and create a cup using your index finger and thumb.
  3. Place 1 tablespoon of the mixture into the cupped wrapper, and using your thumbs and index fingers create pleats throughout the edges of the wrapper.
  4. Slightly squeeze the center of the dumpling and use other had to flatten the bottom.
  5. Place on a baking sheet lines with parchment paper.
  6. Have a damp towel available to place over wrappers so they will not dry out.
  7. Repeat until all dumplings are made.
  8. Garnish with peas and diced carrots.
  9. Place bottom of bamboo steamer in a wok or skillet filled with 2 cups of water.
  10. Bring water to and boil and place parchment paper on the bamboo and brush with oil or place washed cabbage leaves in the bottom of the steamer.
  11. Place shumai dumplings on the steamer at least 1 inch apart and placed the top over it.
  12. Cook dumplings for at least 7 to 8 minutes.
  13. Serve immediately with the dipping sauce.
Recipe by Carla Crudup at https://www.carlacrudup.com/handmade-shumai-dumplings/