Shrimp and Pork Shumai | James Beard Foundation

Ingredients

• minced ginger
• 1 tablespoon potato starch (or cornstarch)
• 1 tablespoon soy sauce
• 1 teaspoon Shaoxing cooking wine
• 1 teaspoon sesame oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced Thai bird’s eye chile
• 1/2 teaspoon white sugar
• 1/4 teaspoon ground white pepper
• 3 tablespoons sliced green onions
• 20 to 25 store-bought yellow wonton skins