Ingredients:

  • 1 lb (450 g) Raw Shrimp, peeled and deveined
  • 4 oz (115 g) Ground Pork (Shoulder or Fatty)
  • 1/4 cup finely diced Fresh Water Chestnuts (40 g)
  • 2 Tbsp finely minced Spring Onions (Green parts only)
  • 1 tsp grated Fresh Ginger
  • 1 Tbsp Shaoxing Rice Wine
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp White Sugar
  • 1/4 tsp White Pepper
  • 1 Tbsp Tapioca Starch (or Cornstarch)
  • 1/2 tsp Salt
  • 28 Square or Round Wonton Wrappers (Yellow/Egg wrappers)
  • Fish roe (tobiko or capelin) or finely diced carrot, for garnish

Instructions:

  1. Process the Shrimp: Divide the shrimp. Coarsely chop 300g for texture. Place the remaining 150g into a food processor and pulse until a coarse paste forms.
  2. Combine Ingredients: In a large bowl, combine the chopped shrimp, shrimp paste, ground pork, diced water chestnuts, spring onions, and ginger.
  3. Add Seasoning: Pour in the Shaoxing wine, soy sauce, sesame oil, sugar, white pepper, tapioca starch, and salt.
  4. Develop the Paste (The 'Slap'): Using a sturdy spatula or your cold hand, mix the ingredients vigorously in one direction only for 3–5 minutes until the mixture becomes sticky, elastic, and able to lift in one sticky blob. This develops the bouncy texture.
  5. Chill: Cover the bowl tightly and refrigerate for at least 30 minutes. This firms the fat and protein, making wrapping easier.
  6. Prep the Wrappers: If using square wrappers, lightly trim the corners to create a round or octagonal shape. Keep the wrappers covered with a damp cloth to prevent drying out.
  7. Fill the Wrapper: Place a wrapper in your non-dominant palm. Place one generous tablespoon (about 15-20g) of the chilled filling in the absolute center.
  8. Form the Waist: Gently cup your hand and use the back of a small knife or spatula to press the filling down, creating a flat top, while simultaneously pushing the edges of the wrapper up and inward around the sides of the filling, forming a distinct 'waist' or ruffle. The top should remain open.
  9. Garnish: Place a tiny pinch of fish roe or diced carrot in the center of the exposed filling.
  10. Repeat: Place the finished shumai on a parchment-lined tray, ensuring they do not touch.
  11. Prepare the Steamer: Bring a large pot of water to a rolling boil. Line the steamer basket with parchment paper (pierced with holes) or cabbage leaves.
  12. Steam: Arrange the shumai in the basket, leaving 1–2 cm of space between them (do not overcrowd). Cover tightly and steam over high heat for 10–12 minutes. Do not lift the lid during the initial 8 minutes.
  13. Serve Immediately: Remove the shumai from the steamer and serve piping hot, ideally with a soy-vinegar-ginger dipping sauce.