Pork & Shrimp Shumai
Here’s a tip: These dumplings can be made in advance and reheated!
In a mixing bowl, combine all filling mixture ingredients and evenly sprinkle the corn starch. Keep cool until ready to use.
With a teaspoon, place a small scoop of mixture into the center of the wonton skins with enough of the skin to fold up each side. The skins will stick to the mixture. Leave the top of the dumpling open with the mixture exposed.
Once all dumplings are folded, place closely together into a steam basket. Make sure the steamer rack is coated with oil to prevent sticking.
Fill a soup pot or wok with water and bring to a boil.
Place steamer basket on top of boiling water making sure that the water does not touch the dumplings.
Lower the heat to a simmer and cook dumplings until pork is full done (145 degrees).
Serve warm with desired toppings like fried garlic and pickled onions and dipping sauces like sweet chili or garlic soy dipping sauce
Wonton Skins: Dissolve salt in hot water.
Gradually add water to the flour and mix until fully combined. The dough should feel firm and elastic; not too wet.
Knead for about 3-5 minutes. Portion the dough out and roll into long small to medium tubes.
Knead for about 3-5 minutes. portion the dough out and roll into long small to medium tubes.
Portion out the dough into about 1 1/2 -2 oz portions. Roll each portion into a ball and use a rolling pin to shape then into round disks.
If made in advance, dust cornstarch to the dough to avoid sticking.