Pork and Shrimp Shumai

Ingredients

• 1/2 package wonton wrappers, round*
• 1/2 pound ground pork
• 1/2 pound shrimp, deveined and finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten, for egg wash
• Garnish: 1 small quarter of a carrot, minced

Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush

Instructions

• In a medium-sized bowl, combine along the pork, shrimp, soy sauce, ginger, sesame oil, salt, and pepper.

• Spoon a heaping teaspoon of the filling into the middle of a wonton wrapper. gently brush the perimeters of the wrapper with egg wash. Squeeze the perimeters up till the wrapper forms a cup, tucking within the sides and departure the filling exposed on high. Repeat with the remainder of the wrappers. Garnish with orange roe or cut carrots.

• Line one or two massive bamboo steamer with parchment paper. match the steamer basket(s) within the cooking pan and pour enough water into the cooking pan till the water line is one in. below the lowest of the steamer. Steam the siu mai for twelve to fifteen minutes, till filling is firm to the bit. Serve with condiment, condiment, or chili oil.