Open Faced Shrimp Shumai

Ingredients

• 1 lb Raw shrimp, peeled and deveined
• 24 pieces Wonton wrappers (round)
• 0.25 cup Bamboo shoots, finely minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Toasted sesame oil
• 1 tbsp Soy sauce
• 1.5 tbsp Cornstarch
• 1 large Egg white
• 2 stalks Green onions, finely chopped
• 24 pieces Frozen green peas
• 0.25 tsp White pepper

Instructions

1. 1

   Roughly chop half of the shrimp into chunks and process the other half in a food processor until it forms a smooth paste.

2. 2

   In a large bowl, combine the shrimp paste, chopped shrimp, bamboo shoots, ginger, sesame oil, soy sauce, cornstarch, egg white, green onions, and white pepper.

3. 3

   Stir the mixture vigorously in one direction for 2-3 minutes until it becomes sticky and emulsified.

4. 4

   Place a wonton wrapper in the palm of your hand and add 1 tablespoon of the filling to the center.

5. 5

   Squeeze your hand gently to form a waist around the filling, pleating the sides of the wrapper while leaving the top open and flat.

6. 6

   Press one green pea into the center of the exposed shrimp filling on each dumpling.

7. 7

   Line a bamboo steamer with parchment paper or cabbage leaves and arrange the shumai so they are not touching.

8. 8

   Steam over boiling water for 8 to 10 minutes until the shrimp is opaque and the wrappers are translucent.