Shrimp and Pork Shumai | James Beard Foundation
Shrimp and Pork Shumai Method Shumai: - 10 ounces shrimp, chopped into 1/2-inch pieces - 5 ounces ground pork - 1 tablespoon minced ginger - 1 tablespoon
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Cooking tools:
- Stand mixer
- Steamer rack
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Kitchen towel
Ingredients
- 10 ounces shrimp, chopped into 1/2-inch pieces
- 5 ounces ground pork
- 1 tablespoon 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
- 1/2 cup plus 2 tablespoons soy sauce
- 1/4 cup sherry vinegar
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