Perfect Sunday Snack: Shrimp Shumai

My husband is beyond amazing. He has so many talents, passions and interests and lucky for me one of them is cooking! The kitchen is a place where my skills are lacking. I can set a beautiful table (thank you mom) but when it comes to cooking I always feel overwhelmed. I am trying to become more comfortable in the kitchen so have been cooking some of my husband's specialities with him. This weekend we were catching up on sleep (still off from our Thailand trip) and after a food shop at Eataly http://eatalyny.com/ (our favorite neighborhood spot) we decided to whip up one of my husband's favorite dishes, shrimp shumai. He is the best teacher!

Prep Time: 10 minutes
Calories: 63 per piece

Ingredients
Filling:
- 2/3 pound medium shrimp, shelled and deveined

• - 2/3 pound ground pork
• - 2 tablespoons minced fresh ginger
• - 2 tablespoons scallions
• - 2 tablespoons minced fresh cilantro leaves
• - 2 teaspoons low sodium soy sauce
• - 2 teaspoons rice wine vinegar
• - 1 tablespoon sesame oil
• - Couple dashes of chili oil
• - 1 egg white
• - Sea salt and freshly ground black pepper
• - 2 teaspoons cornstarch
• - 1/2 lemon, juiced
• Other:
• - 1 (10-ounce) package round wonton wrappers (about 40 to 50   
•   wrappers per package) - you can purchase at any Asian specialty    
•   market
• - Savoy cabbage, for lining the steamer
• Dipping Sauce:
• - Quarter cup soy sauce
• - Tablespoon of sesame oil
• - Teaspoon of chili oil
• - Chopped scallions
• - 1/2 teaspoon sugar or honey
• 
  
• Step I: Make the Filling

Combine the shrimp, pork, ginger, cilantro, vinegar, soy sauce, sesame oil, scallions, chili oil and egg whites in a food processor. 

Season with salt and pepper, add the corn starch and lemon juice and pulse to combine.

Step II: Place Filling in Dumpling Wrappers

First hold a wonton wrapper in the palm of your hand. Spoon 1 tablespoon of the filling into the center of the wrapper.

Dip your finger in water and dampen the circumference of the wrapper before beginning to fold - this makes it stick.

Take both sides of the dumpling and bring to the center then fold and pinch.

To make shumai gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. 

                    

Step III: Steam

Line the bottom of a bamboo steamer with cabbage leaves so the dumplings don't stick. Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the dumplings feel firm, 10 to 12 minutes. 

Garnish with green onion and serve from the bamboo holder.

Bon Appetite!!!