Serves 3 dozen
- 36wonton or gyoza wrappers, the thinner the better
- 1pound Ground pork
- 36small shrimp, I used 41/50 which were a little large so I cut mine in half, I like big pieces of shrimp cuz they look all pink and pretty when steamed, most recipes called for chopping them up, but I prefer the texture of the bigger pieces.
- 1cup coleslaw mix, or shredded cabbage, I used an organic bagged coleslaw that worked great
- 1tablespoon grated fresh ginger
- 3cloves garlic, minced
- 1/4cup water chestnuts diced, small
- 1teaspoon each salt and pepper
- 2tablespoons hoisin sauce
- 5green onions, white parts minced, green parts sliced thin
- 1tablespoon cornstarch
- 2tablespoons dry white wine
- Dipping sauce of choice, I used Kikkoman ponzu, a bit of sciracha, black sesame seeds, a little chopped cilantro, and a little fried shallots. You can use what you like
- In a bowl combine everything but, wrappers, shrimp, and of course dipping sauce. Combine those ingredients well to make sure the seasoning is spread throughout and everything is well incorporated, set aside.
- Put a bit of water in a small bowl, place a few wrappers out at a time, with your index finger rub a little water just around the edges of the wrapper, add 1 Tablespoon filling to the center, top with shrimp.
- You can either form them by wrapping your thumb and pointer finger and squeezing (I included a photo) or you can pinch them closed the then fold the pinched portion over (other photo).
- To cook, use a medium skillet, preferably one with a lid, and heat over medium high, add a little cooking oil of choice, add about 6 Shumai at a time, let them cook in oil for a few minutes, then add ½ cup water, cover for a few minutes and watch until water evaporates, let sizzle a minute long and remove, serve hot with sauces of choice! Sorry though, these will totally ruin you for the frozen ones, these do freeze great though and can be made ahead.
****Grabbed from: http://food52.com/recipes/25160-shumai-dumplings