Seafood Or Pork Shumai

Let's Cook

1. Step 1.

   Combine in a large bowl and mix well: 1 pound shrimp, peeled, deveined and finely chopped; or ground pork; 1 large egg; 2-inch piece ginger, peeled and minced; 2 tablespoons minced cilantro; 1 tablespoon cornstarch; 1 green onion, minced; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; ½ teaspoon salt

2. Step 2.

   Have ready: 32 round wonton wrappers

3. Step 3.

   Place a wonton wrapper on a work surface and place 1 tablespoon of the filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, as shown; the filling should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a lightly oiled plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 or 2 inches of water to a boil in a large pot, put the basket on top, cover, and steam until the dumplings are cooked through, about 10 minutes. Transfer to a plate and keep warm. Cook the remaining dumplings in the same way. Serve hot with: Soy sauce