Shrimp dumpling (Siu Mai)

By Vanessa Gianfrancesco

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Ingredients

5 dried shiitake mushrooms, reconstituted and chopped
3 scallions, chopped
1-inch piece ginger, peeled and chopped
4 tablespoons (60 ml) chopped water chestnuts
12 ounces (340 g) pork belly, 1/2-inch (1 cm) cubes
6 ounces (170 g) shrimp, de-shelled and cleaned, chopped
1 egg, white only
2 teaspoons (10 ml) cornstarch
1 tablespoon (15 ml) Shaoxing wine (or dry sherry)
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) salt
White pepper
2 teaspoons (10 ml) sesame oil
30 wonton wrappers, cut into circles (try to find the yellow Japanese style for an authentic look)
Tobiko (flying fish roe), to garnish (optional)
Vinegar dipping sauce (optional)
Thick chili sauce (optional)
Napa cabbage, thick shreds

In a food processor, combine mushroom, scallions, ginger, and water chestnuts and pulse to a rough chop. Add pork, shrimp, egg white, and cornstarch to the food processor continue to pulse until the ingredients form a coarse paste.
Transfer to a large mixing bowl and add the wine, soy, salt, white pepper, sesame oil, and mix, stirring in one direction, with a spatula or a wooden spoon until the mixture turns smooth. Cover and refrigerate for 30 minutes or up to overnight.
Place a round wonton wrapper into a 1/8 cup (30 mL) measuring cup (or similar ramekin/shot glass) and press down to form a cup. Spoon or use a piping bag (a Ziploc bag with a cut corner works fine) to fill the wrapper and form cup shaped dumpling filled level to the brim with the pork-shrimp mixture.
Remove the dumpling from the measure and repeat the process to form all of the dumplings. Line a steamer basket with cabbage to prevent sticking and steam dumplings in batches for eight to ten minutes or until cooked through.
Transfer to a serving dish, garnish with tobiko and serve hot with dipping sauces on the side.

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