Pork and Shrimp Shumai (Siomai / Shu-Mai / Siu-Mai)

Yield: approximately 100 individual Shumai depending on packaging

Notes:

• Prepare a day ahead of cooking and serving.
• "Mince" here is really truly minced, not just small chopped. This is time consuming and tedious, but necessary!
• If using a metal steamer, lightly grease steamer basket first before placing prepared shumai to prevent them from sticking.

Equipment:

Large Steamer

Ingredients:

• 3 lbs ground pork
• 2 cup shrimp, minced
• 4 cups water chestnuts, minced
• 2/3 cup sesame oil
• 2 tbsp ground black pepper
• 2 cup onion, minced
• 2 cup carrots, minced
• 3 cups white mushroom, minced
• 2 pack shumai (or won ton) wrapper
• 1/2 cup scallions, minced
• 4 tsp salt
• 2 piece raw egg
• Water for steaming
• Dipping Sauce
  • calamansi juice to taste
  • soy sauce to taste
  • chili garlic sauce to taste

Preparation:

Dipping Sauce: In a small bowl,combine calamansi juice, soy sauce and chili garlic sauce.

The Shumai:

Combine and mix thoroughly all the ingredients, EXCEPT for the water and wanton wrapper.

Cover and chill in refrigerator for 24 hours.

Wrap the mixed ingredients using the won ton wrapper.

Using a steamer, steam the wrapped shumai for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).

Serve hot with kikkoman soy sauce and calamansi or lemon dip.

Serve hot. Share and Enjoy!