Shrimp shumai

Ingredients

• 1 tsp ginger (grated/finely chopped)
• 1 tsp garlic (grated/finely chopped (1tsp is approx 1 clove))
• 8 oz shrimp (peeled and deveined, raw)
• 1/4 cup water chestnuts ((from can/jar, drained))
• 1 egg white
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp Shaoxing wine
• 20 round dumpling wrappers

Instructions

1. 1

   Finely chop or grate the garlic and ginger.

2. 2

   Place the peeled shrimp in a food processor and pulse so the shrimp are well broken up.

3. 3

   Add the water chestnuts, ginger and garlic and pulse to chop and mix.

4. 4

   Add the egg white, soy sauce, sesame oil and Shaoxing wine and pulse to combine.

5. 5

   Set out dumpling/gyoza wrappers on a dry surface and put a tablespoon of the filling in the middle of each.

6. 6

   Dampen your finger and moisten the edge of one of the dumpling wrappers. Pinch together the wrapper in small folds, working your way round so the middle of the filling is still showing. If needed, top up the filling slightly to be fairly full. Repeat with the rest of the dumplings.

7. 7

   Brush a steamer with oil or line it with a liner or parchment with holes cut into it. Place dumplings in steamer with a little space between them. If you can't fit all at once, cook in batches.

8. 8

   Set steamer over a pot of water and steam the dumplings for around 6-8 minutes until the shrimp filling is cooked.

9. 9

   Serve immediately, with your preferred dipping sauce or soy on the side.