Shu Mai III

Christmas 2023 Chinese food cook off.

Ingredients

Ingredients - Shrimp
9 oz	shrimp (peeled, deveined, roughly chopped)
1/4 tsp	salt
1/2 tsp	oil

Ingredients - to Finish
3	Shitake mushrooms (soaked & finely chopped)
2 slices	ginger (grated)
2	scallions (finely chopped)
2 tsp	oyster sauce
20	egg dumpling wrappers (circular shaped)
1 pkg	frozen peas (optional)

To make filling, start by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction for 5 minutes, until it resembles a fine paste. In a separate bowl, mix the choppoed shrimp with salt & oil. Mix in one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
Chop the shitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce to the bowl, and stir the whole thing together in one direction for 5 minutes. You can also do this in a food processor, but I think mixing by hand gives it a better texture. The filling is ready.
Lightly brush the bottom of your steamer with oil or line it with a damp cheesecloth. Your ready to assemble the shumai. Take a wonton skin and add about 1-1/2 tsp filling to the center. Turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Add the green peas to the top for decorations, if using, and place in the steamer. Space the shumai about 1 inch apart.

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