Shrimp Shumai

Directions

1. 1
   To make the soy-mustard sauce, combine all the ingredients in a small bowl and mix well.
2. 2
   Set aside.
3. 3
   To make the filling, cut the shrimp into bite-size pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible.
4. 4
   You can also use a food processor, which will give it a smooth texture, but I prefer the more coarse texture you get from chopping by hand.
5. 5
   Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
6. 6
   Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well.
7. 7
   Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil, and egg white.
8. 8
   Finally, mix in the salt, pepper, and potato starch.
9. 9
   Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
10. 10
    To assemble the shumai, lay a wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out).
11. 11
    Place 1 tablespoon of the filling in the center of the wonton skin.
12. 12
    (Soak the spoon in water while youre assembling a shumai.
13. 13
    This will make it easier to transfer the filling to the wonton.)
14. 14
    Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup.
15. 15
    Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup.
16. 16
    Wet a finger with water and use it to gently smooth the top of the shumai.
17. 17
    Repeat with the remaining wonton skins and filling.
18. 18
    To cook the shumai, heat a stove-top steamer over high heat, bringing the water to a boil.
19. 19
    Brush the bottom of the steamer basket with a small layer of the vegetable oil and add the shumai, leaving 1 inch of space between each.
20. 20
    Cover and cook for 3 minutes, then drain the bok choy and add to the steamer.
21. 21
    Cover and cook for 3 minutes longer, or until the shumai are cooked through.
22. 22
    Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture.
23. 23
    Top with a pinch of salt.
24. 24
    Place each bok choy in the center of 4 small plates and arrange 6 shumai around it.
25. 25
    Garnish the plates with a pinch of black sesame seeds and serve with the soy-mustard sauce on the side.