Shrimp Shumai

Ingredients

• 1 lb Raw shrimp, peeled and deveined
• 24 pieces Wonton wrappers (round)
• 0.25 cup Bamboo shoots, finely minced
• 2 stalks Green onions, minced
• 1 tsp Ginger, grated
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 1 large Egg white
• 24 count Green peas(optional)

Instructions

1. 1

   Roughly chop 2/3 of the shrimp into a coarse paste and finely dice the remaining 1/3 for texture.

2. 2

   In a large bowl, combine the shrimp, bamboo shoots, green onions, ginger, soy sauce, sesame oil, cornstarch, and egg white. Mix vigorously in one direction until the mixture becomes sticky.

3. 3

   Place a wonton wrapper in your palm. Put 1 tablespoon of filling in the center.

4. 4

   Squeeze your hand slightly to form a cylinder, pleating the edges of the wrapper around the filling while leaving the top open. Level the top with a spoon.

5. 5

   Optional: Place one green pea in the center of the shrimp filling for garnish.

6. 6

   Line a steamer basket with parchment paper or cabbage leaves. Arrange shumai inside, ensuring they do not touch.

7. 7

   Steam over boiling water for 8-10 minutes until the shrimp is pink and the wrapper is translucent.

8. 8

   Serve hot with soy sauce and chili oil.