Shumai Dumplings

Name: Shumai Dumplings
Ingredients: 36 wonton or gyoza wrappers, the thinner the better; 1 pound Ground pork; 36 small 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.; 1 cup coleslaw mix, or shredded cabbage, I used an organic bagged coleslaw that worked great; 1 tablespoon grated fresh ginger; 3 cloves garlic, minced; 1/4 cup water chestnuts diced, small; 1 teaspoon each salt and pepper; 2 tablespoons hoisin sauce; 5 green onions, white parts minced, green parts sliced thin; 1 tablespoon cornstarch; 2 tablespoons 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

13 ingredients

4 steps

Ingredients

36 wonton or gyoza wrappers, the thinner the better
1 pound Ground pork
36 small 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.
1 cup coleslaw mix, or shredded cabbage, I used an organic bagged coleslaw that worked great
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1/4 cup water chestnuts diced, small
1 teaspoon each salt and pepper
2 tablespoons hoisin sauce
5 green onions, white parts minced, green parts sliced thin
1 tablespoon cornstarch
2 tablespoons 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

Directions

1

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.
2

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.
3

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).
4

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 1/2 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.