(Makes @ 30)
6 oz. shrimp
¼ cup peeled water chestnuts, chopped small, optional
¼ cup shitake mushrooms, chopped small
1 lb ground pork
1 ½ tblsp light soy sauce
½ tblsp oyster sauce
1½ tblsp Shaoxing wine
2 tsp sesame oil
¼ tsp ground black pepper
2 tblsp chopped ginger
1 green onion, finely chopped
¼ tsp white pepper
2 tblsp cornstarch
pinch of monosodium glutamate (MSG), optional
tobiko (little orange fish eggs), optional
30 square or round egg dumpling wrappers or won ton skins
Peel and devein the shrimp, squeeze out as much moisture as possible and then roughly chop.
Blanch the water chestnuts for 1 minute, drop into cold water and then roughly chop small along with the shitake mushrooms (if using dried shitake, let soak in hoit water for 10 minutes to rehydrate).
Combine the shrimp, water chestnuts, mushrooms and the remaining filling ingredients (everything except the wrappers) in a large bowl and stir until well-combined.
Place 1 tblsp of filling in the center of each wrapper. Form a circle with your thumb and forefinger and shape the dumpling, so that it forms a fat cylinder with an open top. Pat the top and bottom of the dumpling to create a flat surface on both ends.
Steam the dumplings standing up in bamboo steamers on top of oiled paper punched with holes for 15 minutes. Serve with soy or chili sauce for dipping.