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Gusto

Chinese Dumplings (Shumai)

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  • Serves:

    4-6

Ingredients

  • ½ lb (225 g) shrimp, peeled and deveined
  • 3 cloves garlic chopped
  • 1 tsp (5 ml) ginger, chopped
  • ½ lb (225 g) ground pork
  • 1.2kg new potatoes
  • 2 tbsp (30 ml) green onions, chopped
  • 2 tbsp (30 ml) water chestnuts, chopped
  • 1 tbsp (15 ml) soy sauce
  • 2 tsp (10 ml) fish sauce
  • 2 tsp (10 ml) sugar
  • 1 tsp (5 ml) sesame oil
  • 1 tbsp (15 ml) corn starch
  • 2 eggs, beaten
  • 32 wonton wrappers
  • 1 carrot, peeled and cut into small cubes
  • 1/4 cup (60 ml) green peas
  • 6 napa cabbage leaves
  • 1/4 cup (60 ml) dark soy sauce
  • 1/4 cup (60 ml) soy sauce
  • 1 tbsp (15 ml) white vinegar
  • 1 tbsp (15 ml) sugar
  • 2 Thai red or green chilies, chopped

Directions

  1. In a food processor, blend together the shrimp, garlic and ginger. Once it forms a paste, transfer to a mixing bowl.
  2. Add pork, green onions, water chestnuts, fish sauce, soy sauce, sesame oil, sugar, cornstarch and eggs. Mix all ingredients together to form a thick stuffing. Set aside.
  3. Cut small corners off the wonton wrappers.
  4. Place 1-2 tablespoons of pork and shrimp mixture in the center of each wonton wrapper.
  5. Using your fingers, form the dumplings by folding all the corners around the stuffing and pressing down on the top to keep them tight.
  6. Over each dumpling, place a cube of carrot and a green pea.
  7. Line the bottom of a bamboo steamer with cabbage leaves, leaving small gaps for the steam to circulate, and place over a wok of boiling water.
  8. Once the steamer is hot, place the dumplings inside, cover, and cook for 10 minutes.
  9. Meanwhile, combine dark soy sauce, soy sauce, vinegar, sugar and chilies in a mixing bowl and whisk.
  10. Remove the dumplings from the steamer once fully cooked.
  11. Serve hot, with the dipping sauce on the side.
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