Chicken and Shrimp Shumai

(10 min)
(Fry/Stir-fry )

1. In a large mixing bowl combine ground shrimp, whole shrimp and ground chicken together.
2. Add green onion, shiitake mushrooms, and water chestnuts to the meat mixture.
3. Add soy sauce, sesame oil and oyster sauce, sugar, egg, white pepper and cornstarch and stir until everything is properly mixed together.
4. Stuff about a Tablespoon of mixture into the wonton skins. Make the wonton skin into an open faced cup with your hands. Fill with meat mixture, pat down filling with spoon, and fold overhang edges of wonton wrapper towards the center, leaving some filling exposed.
5. Place the shumai in a steamer on a bit of parchment paper. It will aid in post cooking removal. Steam for about 8 minutes or until the meat is cooked through.
6. Finish with garlic oil and top with tobiko.

Fun Facts:
Shumai is a traditional Chinese dumpling with various Regional versions, frequently served with pork and shrimp filling
Tobiko is the Japanese term for flying fish roe

Egg Roll Wrapper

10-12 Twin Marquis egg roll wrappers

Shumai Dipping Sauce
  • 1/2 cup white vinegar
  • 1 cup soy sauce
  • 2 tbsp sesame oil
  • 1/2 cup sugar
  • Mix and Serve alongside Shumai

• 1 cup Ground Uncooked Shrimp (Shells Removed)
• 1/4 Cup Whole or Rough Chopped Shrimp
• ½ Cup Ground Chicken Thigh
• 2 Spring Onions Stalks, chopped
• ½ Cup Shiitake Mushrooms, finely diced
• ¼ Cup Water Chestnuts, finely diced
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Oyster Sauce
• 1/2 tbsp Sugar
• 1/2 tsp Ground white Pepper
• 1/2 Egg – lightly beat egg and portion out half
• 2 tbsp Corn Starch
• 1/3 cup Tobiko
• 1/4 cup Garlic Oil
• 1 package Shanghai Round Twin Marquis Wonton Wrappers