Pork & Shrimp Shumai
This is the same assembly as the vegetable shumai but the filling is raw and no sautéed vegetables are used.
Prep Time 25 minutes mins
Cook Time 12 minutes mins
Total Time 37 minutes mins
Filling
- 1 lb Raw Cleaned Shrimp
- 1 lb Ground Pork
- 3 Egg Whites
- 2 tbsp Corn Starch
- 1 tbsp Ground Ginger
- 2 cloves Garlic
- 1 Small Onion
- 2 tsp Sesame Oil
- 1 tbsp White Rice Vinegar
- Wonton Wrappers (store bought)
Dipping Sauce
- 1 cup Soy Sauce
- ¼ cup Brown Sugar
- 3 tbsp Sesame Oil
- 2 tbsp Chopped Scallions
- 1 tsp White Sesame Seeds
- 2 tsp Chopped Pickled Ginger
- 1 clove Finely Minced Garlic
Filling
In processor place Shrimp, Pork, Egg Whites, Corn Starch, Ginger, Garlic, Onion, Sesame Oil and White Rice Vinegar and pulse to make a paste.
Place spoonful of raw filling on dampened round wonton wrapper and squeeze wrapper around filling tapping bottom to make a flat surface. Steam 10-12 minutes or until filling is firm. Serve with dipping sauce.
Dipping Sauce
Mix together Soy Sauce, Brown Sugar, Sesame Oil, Scallions, White Sesame Seeds, Pickled Ginger and Garlic.
Keyword Pork, Shrimp, Shumai